Servings: 8

CHOCOLATE CAKE: subheading: CHOCOLATE CAKE:
1 cup all-purpose flour 1 cup all-purpose flour
1 cup granulated sugar 1 cup granulated sugar
¼ cup unsweetened cocoa powder ¼ cup unsweetened cocoa powder
1 teaspoon baking soda 1 teaspoon baking soda
½ teaspoon baking powder ½ teaspoon baking powder
¼ teaspoon salt ¼ teaspoon salt
1 large egg 1 large egg
½ cup vegetable oil ½ cup vegetable oil
½ cup buttermilk ½ cup buttermilk
½ cup brewed coffee, hot ½ cup brewed coffee, hot
 
BLACK CHOCOLATE FROSTING: subheading: BLACK CHOCOLATE FROSTING:
1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup (2 sticks) unsalted butter, softened to room temperature
3 and ½ cups confectioners’ sugar 3 and ½ cups confectioners’ sugar
½ cup unsweetened black cocoa powder* ½ cup unsweetened black cocoa powder*
3 Tablespoons heavy cream or milk 3 Tablespoons heavy cream or milk
⅛ teaspoon salt ⅛ teaspoon salt
2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
Black food gel (optional) Black food gel (optional)
 
CHOCOLATE GANACHE WAX: subheading: CHOCOLATE GANACHE WAX:
Semi-Sweet Chocolate: subheading: Semi-Sweet Chocolate:
6 oz (1 cup) semi sweet chocolate chips 6 oz (1 cup) semi sweet chocolate chips
1/2 cup heavy whipping cream ½ cup heavy whipping cream
Red food dye or color of your choice (oil) Red food dye or color of your choice (oil)
 
White Chocolate: subheading: White Chocolate:
6 oz (1 cup) white chocolate chips 6 oz (1 cup) white chocolate chips
3 tbsp heavy whipping cream 3 tbsp heavy whipping cream
Red food dye or color of your choice (oil) Red food dye or color of your choice (oil)
 
* Can also melt red candy wafers and dye darker to your liking note: Can also melt red candy wafers and dye darker to your liking

FOR THE CAKE: subheading: FOR THE CAKE:
Grease and line 4 to 4 inch round cake pans with parchment paper. Set aside.
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together flour, sugar, cocoa, soda, baking powder, and salt.
Add egg, oil, and buttermilk and whisk well.
Add hot coffee and whisk until the batter is smooth.
Pour into prepared pan. Tap gently against the counter to release any air bubbles.
Bake for 30 to 35 minutes OR until the toothpick inserted in few places comes out clean.
Cool and make frosting in the meantime.
FOR THE FROSTING: subheading: FOR THE FROSTING:
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes.
Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
Add ¼ cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.
For a darker black color, add in a few drops of black food coloring. Making the frosting a day in advance also deepens the black color as the frosting sits.
FOR THE GANACHE: subheading: FOR THE GANACHE:
Add the chocolate chips to a medium sized bowl and set aside.
Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.
Pour the warm cream over the chocolate chips and allow to sit for 3 to 5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.
Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.
If making white chocolate ganache and you have some lumps remaining, heat in 10 second increments, stirring between, until ganache is smooth.
Allow ganache to cool for about 10 minutes, give or take, prior to using. Color to your desired hue.

4 inch cakes - try to fill at 300 - 320 grams  4 inch cakes - try to fill at 300 to 320 grams