📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans and line the bottoms with parchment paper rounds. This will help ensure the cakes release easily after baking.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed, preventing lumps and providing a uniform rise.
3. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This process incorporates air into the batter, creating a tender crumb.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to maintain a smooth batter.
5. In a separate bowl, combine the buttermilk and hot coffee. The hot coffee enhances the chocolate flavor, while the buttermilk adds moisture and tanginess.
6. 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, as this can result in a tough cake.
7. Fold in the chopped pistachios. This adds a delightful crunch and nutty flavor to the cake layers.
8. Divide the batter evenly among the prepared cake pans. Use a kitchen scale for accuracy to ensure even baking.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Ovens vary, so keep a close eye on the cakes to prevent over-baking.
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pans and allows them to cool evenly.
11. While the cakes are cooling, prepare the cranberry sauce. In a medium saucepan, combine the fresh cranberries, granulated sugar, orange juice, and orange zest.
12. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly. Let cool completely.
13. Make the chocolate ganache. Place the chopped bittersweet chocolate in a heatproof bowl.
14. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
15. Gently whisk the chocolate and cream together until smooth and glossy. If the ganache is too thick, add a tablespoon of warm milk to thin it out.
16. To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a layer of cranberry sauce over the cake, followed by a layer of chocolate ganache.
17. Repeat with the remaining cake layers, cranberry sauce, and ganache, ending with a final layer of ganache on top.
18. Garnish with fresh cranberries and chopped pistachios. This adds a festive touch and enhances the cake's visual appeal.
19. Refrigerate the cake for at least 30 minutes to allow the ganache to set before serving. This makes it easier to slice and serve.