Chocolate Ganache Layer Cake Recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.

Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently scraping down the sides with a rubber spatula to avoid scorching until melted about 5 minutes.

Combine flour sugar cocoa baking soda and salt in a large bowl using an electric mixer.

Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy about 2 minutes. Divide batter between the prepared cake pans.

Bake in the preheated oven until the cake springs back when lightly pressed 25 to 30 minutes. Set aside and let cool.

Meanwhile bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly about 10 minutes.

Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.