Ingredients

The following ingredients have 24 Servings
  • 3 ounces semisweet chocolate
  • 1 1/2 cups hot brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups well-shaken buttermilk
  • 3/4 teaspoon vanilla

Instruction

  • Kick the tires and light the fires to 325 °F.
  • Get the chocolate and chop it up.
  • Melt the chopped up chocolate in the hot coffee until it is completely dissolved and set aside.
  • Whisk together your dry ingredients.
  • Beat your eggs for 2-3 minutes, until they are thick and lemon colored. Mix in the oil, buttermilk and vanilla.
  • Once those are in, add the coffee/chocolate mixture slowly.
  • Take the dry ingredients and slowly add them in and mix at a moderate speed until they are combined completely.
  • Grease and parchment line your cake pans. Pour the batter into the pans, dividing evenly.
  • Bake at 300 degrees until done, about 35-45 minutes.
  • This cake can take a while, so don't rush it!
  • Time to create your filling, Peanut Butter Cup Ganache.
  • Once that is done sandwich the entire amount of ganache between your cake layers. Follow the instructions and the photos in the post to create the cake.