📖 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 prevents sticking and makes it easier to remove the cakes.
2. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Make sure there aren't any lumps of cocoa powder. I once forgot to sift the cocoa, and the cake had little bitter clumps--not fun!
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until well combined. I like to use room temperature eggs because I believe they mix into batter smoother.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing develops gluten and leads to a tough cake. I remember one time I had a friend over and while making the cake, we started chatting and I completely forgot myself and overmixed! Lets just say that cake wasn't a fun experience.
5. Stir in the hot coffee. The batter will be thin. Don't worry, this is normal! The hot coffee helps to bloom the cocoa powder, intensifying the chocolate flavor. It's an important step for a rich cake.
6. Divide the batter evenly among the prepared cake pans. I use a kitchen scale to ensure each pan has the same amount of batter. This helps the cakes bake evenly. Once I didn't measure correctly, and one cake was significantly smaller!
7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should spring back lightly when touched. Be sure to check at 25 minutes; ovens vary!
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Remove the parchment paper. Trust me, you'll want them completely cool before frosting.
9. To make the ganache, place the chopped dark chocolate in a heatproof bowl. Set aside. I once tried to use milk chocolate because I didn't have dark chocolate and it ruined the recipe entirely!
10. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil! Boiling can cause the cream to scorch.
11. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. This step is crucial for a smooth ganache.
12. Gently stir the chocolate and cream together until smooth and glossy. Stir in the ancho chili powder and vanilla extract. The ganache should be thick but pourable. I like to let it sit for a few minutes to thicken.
13. Place one cake layer on a serving plate or cake stand. Spread a generous layer of ganache over the top. Repeat with the remaining cake layers, stacking them on top of each other.
14. Pour the remaining ganache over the top layer of the cake, allowing it to drip down the sides. Smooth the ganache with an offset spatula for an even finish. If the ganache is too thick, gently warm it in the microwave in 10-second intervals. But be careful when warming! Don't want it too thin.
15. Refrigerate the cake for at least 30 minutes to allow the ganache to set. This makes it easier to slice and serve. Garnish with chocolate shavings or a sprinkle of chili powder, if desired. And that's it!