Decadent Chocolate Layer Cake

Sift and whisk together the dry ingredients.

Whisk together the wet ingredients.

Combine the wet and dry ingredients.

Add hot coffee and mix again, then split the batter evenly between two 8" cake pans.

Bake and cool the cakes completely.

While the cakes bake, stir together the hot cream and chopped chocolate until smooth.

Cool he ganache until it's the consistency of peanut butter.

Cook the sugar and egg whites over a bain marie and whisk until the sugar is dissolved.

Add the cooked egg whites to a stand mixer and whip until stiff peaks form.

Add pieces of butter one at a time then beat until the frosting becomes and thick and homogenous.

Add the melted chocolate and beat until evenly combined.

Split each chocolate cake layer in half using a serrated knife.

Add a layer of chocolate ganache, going the whole way to the edges.

Repeat with the remaining layers. Try to use an even amount of ganache in between each layer.

Cover the entire cake with a thin layer of chocolate ganache. Refrigerate for about 15 minutes to set the ganache.

Cover the entire cake in the chocolate swiss meringue buttercream.

Add decorative marks, piping, or even chocolate curls!