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1
Set oven rack to the middle and preheat to 350u00b0F. Grease two 8-inch round cake pans.
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2
Set the dates in a bowl and cover with hot coffee and hot milk. Cover and let soak for 10 minutes. Add to a food processor and pulse until smooth.
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3
In a small bowl combine flour, cocoa, cayenne, baking soda, and salt. Stir well.
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4
Add the butter, sugar, and brown sugar to the bowl of an electric mixer. Beat on medium-low until light and airy, about 4 minutes. Add eggs one at a time, beating each until incorporated. Add vanilla and beat until well mixed.
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5
With the mixer on low, add the dry ingredients 1/2 cup at a time, mixing after each addition just until incorporated. Add the dates to the batter and gently fold with a spatula, stopping as soon as the batter is uniform in texture. Scoop the batter into the prepared baking pans and bake for 40 minutes, or until the sides pull away from the pans. Allow to cool for 20 minutes in the pans, then carefully turn out onto a cooling rack to cool completely.
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6
into two layers of equal thickness. Set the bottom layer of the cake aside; that will be the top of your stacked cake. Scoop 1/2 cup of chocolate buttercream onto one layer of cake and smooth with an offset spatula. Sprinkle evenly with 1 tablespoon of espresso powder and set the next layer on top. Scoop another 1/2 cup of icing onto the layer and sprinkle with another 1 tablespoon of espresso powder. Repeat with the third layer and top the cake with the reserved bottom layer of cake. Crumb coat the sides of the cake with the remaining buttercream and set the cake to chill in the refrigerator for 30 minutes.
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7
Heat the ganache just to the point that it flows well but is not too thin or watery. Set the chilled cake on a cooling rack placed into a baking sheet and carefully pour the ganache over the entire cake, coating it in one smooth layer. Set the cake back in the refrigerator to chill for another 15 minutes to set the ganache. Serve at room temperature.
