Triple chocolate Blackout Cake with Espresso Ganache

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Recipe bydustyfeathers

Notes:

Take extra care when inverting the cakes, because they are super moist. Store refrigerated for a dense, fudgy texture, or at room temperature up to four days.

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Ingredients:

Cake Batter make 1 9 in cake
2 oz. bitersweet chocolate, finely chopped
1 cup hot coffee
1 1/2 cups all purpose flour
1 cup cocoa powder
1 cup packed light brown sugar
1 cup granulated sugar
1 1/4 t baking soda
1/4 t salt
1/2 t baking powder
1/2 cup vegetable oil
1 cup buttermilk
2 large eggs
1 t vanilla extract