📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Line the bottoms with parchment paper circles. This helps the cake release easily after baking.
2. In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt. Set aside. You want to make sure there aren't any lumps in there!
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Don't overmix!
4. In a separate bowl, combine the buttermilk and hot coffee. The coffee really brings out the chocolate flavor.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter; overmixing can lead to a tough cake.
6. Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to make sure each pan has the same amount of batter.
7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. While the cakes are cooling, prepare the pastry cream. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
9. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Reduce heat to low and cook for 1 minute more, stirring constantly. Remove from heat.
10. Whisk a small amount of the hot mixture into the egg yolks in a separate bowl, then pour the warmed yolks back into the saucepan. Cook over low heat for 1 minute, stirring constantly. This step tempers the egg yolks to prevent them from curdling.
11. Remove from heat and stir in the butter and vanilla extract until smooth. Pour the pastry cream into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cooled.
12. To make the chocolate ganache, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate chips and let it sit for 1 minute to allow the chocolate to melt.
13. Whisk the mixture until smooth and glossy. Let the ganache cool slightly before using. If it's too warm, it will melt the pastry cream.
14. Once the cakes are completely cool, level them using a serrated knife. This ensures that your cake will be even and stable.
15. Place one cake layer on a serving plate or cake stand. Spread half of the pastry cream evenly over the top. Top with the second cake layer and spread with the remaining pastry cream. Place the final cake layer on top.
16. Pour the slightly cooled chocolate ganache over the top cake layer, allowing it to drip down the sides. Refrigerate the cake for at least 30 minutes to allow the ganache to set before serving. The longer you refrigerate it, the easier it will be to slice.
17. Slice and serve this decadent beauty. Enjoy!