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1
Preheat oven to 350.
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2
Prepare three 8 inch cake pans with oiled parchment paper cut to fit the bottoms of the pan.
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3
Set aside.
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4
Combine sugar, flour, cocoa, baking powder, soda and salt in the bowl of a mixer and whisk on low to combine, making sure it's lump free.
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5
Add the coffee, buttermilk, oil, eggs and vanilla and mix on medium low for 2 minutes, stopping to scrape down the sides.
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6
The batter will be pourable.
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7
Divide the batter among the three pans and bake for about 15 minutes or until an inserted toothpick comes out clean.
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8
Let the cakes cool before removing them from the pans and cool completely on a wire rack.
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9
Remove parchment paper before assembling.
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10
Cake layers can be be made up to 2 days in advance, wrapped well in saran wrap and refrigerated.
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11
Next prepare cake filling.
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12
Melt the milk and dark chocolate over low heat and stir until smooth.
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13
Cool 10 minutes.
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14
Cream together the butter, cream cheese and vanilla.
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15
Mix the cooled chocolate into the creamed mixture.
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16
Next prepare the ganache by heating the cream and butter to just before the scalding point.
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17
Pour the cream over the chopped chocolate and let rest for 3 minutes, then whisk gently(to avoid incorporating air as much as possible) until melted and smooth.
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18
Cool slightly.
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19
To assemble the cake, place one of the cake layers on a cooling rack with a large baking sheet underneath to catch the drips.
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20
Evenly spread half the filling over the layer, then position a second layer on top.
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21
Repeat with remaining filling saving a small amount to spread over the top and to fill in the sides and make it smooth.
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22
Position the top layer over the filling and chill 10 minutes.
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23
Next, slowly pour the warm ganache over the entire cake while carefully spreading it with a large metal icing spatula to make a smooth surface.
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24
Carefully transfer the cake onto a plate and into the fridge to set.
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25
May add chocolate curls etc.
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26
on top.
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27
And there you have it :).
