====== The chocolate cake with chocolate butter cream and chocolate ganache ======

==== The cake (8" round pan) ====

  * 2 cups all-purpose flour
  * 2 cups granulated sugar
  * 6 oz (170g) 70% dark chocolate, chopped
  * 2 teaspoons baking powder
  * 1 1/2 teaspoons baking soda
  * 1 teaspoon salt
  * 2 large eggs, at room temperature
  * 1 cup whole milk, at room temperature
  * 1/2 cup vegetable oil
  * 2 teaspoons vanilla extract
  * 1 cup hot coffee

==== Chocolate butter cream ====

  * 1 cup (2 sticks) unsalted butter, softened
  * 3 1/2 cups powdered sugar, sifted
  * 2 oz (55g) 70% dark chocolate, melted and cooled
  * 1/2 teaspoon salt
  * 2 teaspoons vanilla extract
  * 1/2 cup heavy cream or milk

==== Instructions ====

==== Cake ====

  - Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  - In a heatproof bowl, melt the chopped dark chocolate over a pot of simmering water or in the microwave, stirring occasionally until smooth. Set aside to cool slightly.
  - In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  - In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Stir in the melted chocolate until well combined.
  - Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  - Slowly pour in the hot coffee, stirring until the batter is smooth and well incorporated.
  - Divide the batter evenly among the prepared cake pans.
  - Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  - Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.

==== Frosting ====

  - In a large mixing bowl, beat the softened butter until creamy and smooth.
  - Gradually add the powdered sugar, melted chocolate, salt, and vanilla extract, alternating with the heavy cream or milk. Beat on low speed until combined.
  - Increase the speed to medium-high and beat until the frosting is light and fluffy, scraping down the sides of the bowl as needed.