For the cake
- butter, room temperature, for the cake pans
- 340 g all-purpose flour
- 80 g cocoa powder + extra for the pans
- 1 tablespoon baking soda
- 1½ teaspoon baking powder
- 450 g granulated sugar
- 1 teaspoon salt
- 360 g buttermilk
- 120 g sunflower oil
- 4 medium eggs
- 1 tablespoon instant coffee
- 240 g boiling water
- 1 tablespoon vanilla extract
For the buttercream
- 450 g chocolate couverture, in pieces
- 600 g butter, room temperature
- 300 g sweetened condensed milk
- 3 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 85 g cocoa powder
- 480 g icing sugar
For the chocolate ganache
- 300 g chocolate couverture, in pieces
- 180 g heavy cream
- 60 g butter, room temperature
For the decoration
- 300 chocolate couverture, in pieces
- 1 tablespoon sunflower oil