Decadent Double Chocolate Cake with White Chocolate Filling

Preparing the cake pans Preheat your oven to 350°F (175°C) and generously grease two 9-inch round cake pans. Line the bottoms with parchment paper.

2.In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3.Add the buttermilk, vegetable oil, eggs, and vanilla extract to the flour mixture. Beat on medium speed until well combined.

4.Gradually mix in the hot coffee until the batter is smooth and thin. Divide the batter evenly between the prepared pans.

5.Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them to wire racks to cool completely.

6.While the cakes are cooling, prepare the white chocolate filling. In a medium saucepan, combine the white chocolate chips and heavy cream over low heat. Stir continuously until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract and set aside to cool.

7.Once the cakes and filling have cooled, spread the white chocolate filling evenly over one of the cake layers. Place the second cake layer on top.

8.For the chocolate ganache topping, combine the dark chocolate chips and heavy cream in a small saucepan over low heat. Stir until the chocolate is melted and the mixture is smooth.

9.Pour the ganache over the top of the cake, allowing it to drip down the sides. Let the cake set for at least 30 minutes before serving.