Easy Chocolate Cakewith Ganache Frosting

Prepare the ganache: combine the heavy cream and chopped chocolate in a microwave‑safe bowl; heat in 15‑20 second bursts, stirring between intervals, until the chocolate is mostly melted and the mixture is warm. Continue stirring for 1‑2 minutes until fully smooth, being careful not to overheat.

Cover the bowl with a plate and let the ganache rest at room temperature for 1½–2 hours, stirring gently every 30 minutes until it thickens to a spreadable consistency.

Preheat the oven to 350°F (conventional). Grease and line two 8‑ or 9‑inch round cake pans with parchment paper.

If using homemade buttermilk, combine 1 cup milk with 1 tablespoon vinegar, stir, and let sit while the oven preheats.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt; sift if desired to avoid lumps.

Add the eggs, vegetable oil, and buttermilk to the dry ingredients. Whisk gently until just combined and no dry lumps remain; avoid over‑mixing.

In a separate small bowl, whisk the boiling water with the cocoa powder and instant coffee until a glossy mixture forms; this blooms the cocoa.

Fold the bloomed cocoa mixture into the cake batter until evenly incorporated. The batter will be thin, which is normal.

Divide the batter evenly between the prepared pans and bake for 20‑25 minutes (9‑inch pans) or 23‑28 minutes (8‑inch pans) until a toothpick inserted in the center comes out with a few moist crumbs and the cake springs back when lightly pressed.

Allow the cakes to cool in the pans for 10‑15 minutes, then turn them out onto a wire rack to cool completely.

Trim the tops of the cooled cakes with a serrated knife to create flat layers.

Place one cake layer on a serving plate and spread roughly one‑third of the ganache over it with an offset spatula.

Top with the second cake layer and spread the remaining ganache over the top and sides, using a spatula to create a rustic brushed finish. For a crumb‑coat, apply a thin layer of ganache, chill 15 minutes, then finish with the remaining ganache.

Serve the cake at room temperature and enjoy.