Ingredients:

  • 250g all-purpose flour
  • 300g granulated sugar
  • 100g dark brown sugar, packed
  • 75g unsweetened Dutch-processed cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 240g full-fat sour cream
  • 120ml vegetable oil
  • 1 tbsp vanilla extract
  • 240ml hot brewed coffee
  • 300g semi-sweet chocolate, chopped
  • 240ml heavy cream
  • 30g unsalted butter

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your pans thoroughly. Note: Using butter followed by a dusting of cocoa powder prevents white flour streaks on your dark cake.
  2. Combine 250g flour, 300g granulated sugar, 100g brown sugar, 75g cocoa, baking powder, baking soda, and salt. Whisk until the mixture is a uniform pale brown.
  3. In a separate bowl, beat 2 eggs with 240g sour cream, 120ml oil, and vanilla. Continue until the texture is silky and smooth.
  4. Gently fold the dry ingredients into the wet ones. Note: Don't overwork the batter here or the cake will become tough.
  5. Slowly pour in 240ml hot brewed coffee. The batter will look thin, but keep stirring until it is glossy and dark.
  6. Divide the batter between the pans and bake for 35 minutes. Cook until a toothpick comes out with just a few moist crumbs.
  7. Bring 240ml heavy cream to a simmer over medium heat. Watch for small bubbles forming around the edges.
  8. Pour hot cream over 300g chopped chocolate and let sit for 5 minutes. Stir gently starting from the center until a velvety liquid forms.
  9. Stir in 30g butter until completely melted. The ganache should be shiny enough to see your reflection.
  10. Once the cakes are completely cold, pour the ganache over the center. Spread toward the edges, allowing it to drip naturally down the sides.