A rich, chocolate cake covered in delicious coffee buttercream and chocolate ganache. Sure to please the chocolate lover in your life, or convert those who don't yet know they are.
1. Preheat oven to 350 degrees. Butter two 8-inch cake rounds and dust with flour, tapping out excess.
2. Mix together all dry ingredients: flour, sugar, cocoa, baking soda, baking powder and salt in a stand mixer using a low speed until combined.
3. Add eggs, buttermilk, coffee, oil and vanilla. Beat on a medium speed until smooth, two to three minutes.
4. Divide batter evenly among the two pans.
5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Let cakes cool for 10 minutes and turn out onto wire racks.
7. Once cooled, slice off the top of the cake and cover lightly in a simple syrup. Wrap in cling wrap and freeze until cake is firm, about 45 minutes.
1. Mix the instant coffee with boiling water and set aside to cool.
2. Cut the buter into cubes and beat on a low-medium speed until soft. Gradually add in icing sugar and beat until fully combined.
3. Add in vanilla extract, followed by the coffee one teaspoon at a time. Be sure to mix fully before adding more.
4. If your buttercream is stiff, add in a little milk.
1. Break up your Hershey bars and place bits into a medium bowl.
2. Heat the cream in a sauce over medium-high heat, until it begins to simmer. Remove from heat and pour over chocolate.
3. Let sit for about five minutes and stir until completely melted and smooth. Stir in corn syrup.
Note: The longer you let this sit, the thicker it will be.
1. Cut up Reese's into small pieces. Place in bowl and set aside. Fill your layers with buttercream and Reese's and cover entire cake with chocolate ganache. Decorate to your liking!
Slow Down, Evergreen