Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 8 oz (225g) semi-sweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tbsp (30g) salted butter, room temperature
  • 1/2 tsp (3g) flaky sea salt
  • 2 tbsp (30ml) maple syrup

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Sift together all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until uniform.
  3. Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed for approximately 2 minutes until the batter is smooth.
  4. Carefully stir in the boiling water (or hot coffee) by hand until combined.
  5. Divide batter evenly between the two pans and bake for 30 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool completely on a wire rack.
  7. Prepare the ganache by heating heavy cream and pouring it over chopped semi-sweet chocolate. Let sit, then stir in salted butter, flaky sea salt, and maple syrup until glossy.
  8. Frost the cake layers with the ganache and refrigerate for 2 hours to allow the frosting to set.