📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Cut circles of parchment paper to fit the bottoms of the pans and place them inside.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is evenly distributed to ensure the cake rises properly.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until well combined. It should look smooth, almost like chocolate milk!
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix! Overmixing can lead to a tough cake.
5. In a heatproof bowl or using a double boiler, melt the dark chocolate and butter together, stirring occasionally until smooth. I usually add a pinch of salt here to cut the sweetness.
6. Once melted, stir in the truffle oil. The aroma should be intoxicating—that rich chocolate smell with that distinct earthy note. Be careful not to overheat; gentle melting is key.
7. Add the melted chocolate mixture and the hot coffee to the batter, mixing until smooth. The batter will be quite thin, but don’t worry, that’s normal!
8. Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to ensure each pan gets the same amount. This helps the layers bake evenly.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye—ovens can vary! If the tops start to brown too quickly, tent them with foil.
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Remove the parchment paper.
11. While the cakes are cooling, prepare the chocolate ganache. Place the chopped chocolate in a heatproof bowl.
12. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Don’t let it boil!
13. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Add a tablespoon of butter for extra shine!
14. Gently stir until the chocolate is completely melted and the ganache is smooth and glossy. If you find any lumps, microwave in 15-second intervals, stirring in between, until smooth.
15. Let the ganache cool slightly until it thickens to a spreadable consistency. This usually takes about 30-45 minutes at room temperature.
16. Place one cake layer on a serving plate or cake stand. Spread a generous layer of chocolate ganache over the top.
17. Carefully place the second cake layer on top of the ganache and repeat the process. Do the same with the third layer.
18. Cover the entire cake with the remaining ganache, smoothing it with an offset spatula. Get creative with your swirls and patterns!
19. If desired, garnish the cake with fresh berries, chocolate shavings, or a sprinkle of cocoa powder. This is where you can really make it your own masterpiece.
20. Refrigerate the cake for at least 30 minutes to allow the ganache to set before serving. This helps prevent a melty mess!