Such a rich and smooth chocolate cake, covered with a creamy ganache frosting, will thrill chocolate lovers everywhere. This decadent cake is found in many Oregon restaurants.

Recipe from Portland Monthly February, 2008

Ingredients:

Batter:

3 cups all-purpose flour

2½ cups granulated sugar

4½ teaspoons baking soda

½ teaspoon salt

1 cup unsweetened cocoa powder

1 1/3 cups vegetable or canola oil

1½ cups buttermilk

3 large eggs

1½ cups freshly brewed, extra-strong hot coffee

1 teaspoon pure vanilla extract

Ganache:

2 cups semisweet chocolate chips

1½ cups whipping (heavy) cream

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9 inch round baking pans. Or, to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, then lightly grease again.
   
   Batter:
2. In a large bowl, combine flour, sugar, baking soda, salt, and cocoa powder; whisk together to mix.  Using an electric mixer on low speed, add oil, buttermilk and eggs; mix well. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. 
   
   
3. Pour batter into baking pans, dividing the batter evenly between the 2 pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Place baking pans on wire rack to cool for 10 minutes. Remove cake from pans and place directly on wire racks to finish cooling.
   
   Ganache:
4. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel or glass bowl and sit on top of simmering water (the upper pan should not touch the water.) allow chocolate to melt and stir with a wire whisk until the mixture is smooth. Remove from heat; cool to room temperature and ganache becomes thick enough to easily spread. Spread ganache between layers and over top and sides of cake.
   
   TheBakingPan.com