Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans (same size).
Whisk the Dry Ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix the Wet Ingredients: In a large bowl, using an electric mixer, combine buttermilk, oil, eggs, and vanilla extract until well combined.
Alternate Wet and Dry: Add the dry ingredients to the wet ingredients alternately with the hot coffee, starting and ending with the dry mixture. Mix until just combined (don’t overmix!).
Bake the Chocolatey Layers: Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
Make the Luscious Mousse: In a heatproof bowl, melt the chopped chocolate for the mousse over a simmering pot of water (make sure the bowl doesn’t touch the water). Remove from heat and stir in the ½ cup heavy cream until smooth and glossy. Let it cool slightly.
Whip Up the Dreamy Filling: In a separate chilled bowl, whip the heavy whipping cream for the mousse filling to stiff peaks using an electric mixer. Gently fold in the cooled chocolate mixture, powdered sugar, and vanilla extract until just combined.
Assemble the Masterpiece: Once the cakes are cool, place one cake layer on a serving platter. Top it with half of the chocolate mousse filling. Carefully place the second cake layer on top and spread the remaining mousse filling over the entire cake.
Frosting Magic: To make the frosting, cream together the softened butter and powdered sugar until light and fluffy. Sift in the cocoa powder and mix until incorporated. Add the heavy cream and vanilla extract and beat until smooth and spreadable. Frost the entire cake with the chocolate buttercream.
Chocolate Ganache Drip: Heat the heavy cream for the ganache in a small saucepan over medium heat until simmering. Remove from heat and pour over the chopped chocolate. Let it sit for 5 minutes, then stir until smooth and glossy. Let the ganache cool slightly until it thickens (it should be pourable but not runny). Slowly drizzle the ganache over the top edge of the cake, allowing it to drip down the sides.
The Grand Finale – Chocolate Overload! Now comes the fun part! Get creative and decorate your cake with all your favorite chocolatey treats – chocolate shavings, curls, brownie bites, truffles, mini chips, candies – the sky’s the limit!
Chill and Enjoy! Refrigerate the cake for at least 30 minutes before serving. Slice, savor, and celebrate your love for all things chocolate!
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