Rich Madeika Landy's Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment) and set aside.

Whisk together the dry ingredients: in a large bowl, sift or whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients: In a medium bowl, whisk the eggs until uniform, then add the buttermilk, vegetable oil and vanilla extract. Whisk until blended.

Mix batter: With a stand mixer on low (or a large bowl and hand mixer), slowly add the wet mixture to the dry ingredients and mix until just combined. Gradually pour in the hot brewed coffee while mixing on low — the batter will be thin. Scrape the bowl and fold once to ensure uniformity.

Bake: Divide batter evenly between the prepared pans. Bake in the preheated oven for 28–35 minutes, rotating once halfway through, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool: Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around edges, invert onto racks, remove parchment, then cool completely before filling and frosting (about 1–1.5 hours).

Chop chocolate: Place the finely chopped semisweet chocolate in a heatproof bowl.

Heat cream: In a small saucepan, bring the heavy cream just to a simmer over medium heat — do not boil. Remove from heat and stir in the espresso powder (if using) and corn syrup.

Combine: Pour the hot cream mixture over the chopped chocolate and let sit undisturbed for 2–3 minutes to soften the chocolate. Then gently stir from the center outward until smooth and glossy. Stir in the butter until fully incorporated and smooth.

Chill to spreading consistency: Let the ganache cool at room temperature until slightly thickened (about 30–40 minutes). For faster set, refrigerate briefly but check often — you want a spreadable, pipeable texture, not rock hard.

Beat butter: In a large bowl with a mixer, beat the softened butter on medium speed for 1–2 minutes until creamy and pale.

Add dry: Sift the confectioners' sugar and cocoa powder together to remove lumps. With the mixer on low, gradually add the sugar/cocoa to the butter in thirds, mixing after each addition to incorporate and avoid a sugar cloud.

Adjust texture and flavor: Add the salt, vanilla extract and 2 tablespoons of heavy cream; increase speed to medium and beat for 1 minute. If the frosting is too stiff, add remaining heavy cream 1 tablespoon at a time until desired consistency is reached. Taste and adjust salt or vanilla as needed.

Smooth: Beat on high for 30 seconds to whip air into the frosting for a light, spreadable texture.

Level cakes: If cakes have domed, use a serrated knife to level the tops so they stack evenly.

First layer: Place one cake layer on a serving plate or cake board. Spread half of the ganache evenly over the top, leaving a small 1/4-inch rim to prevent it from oozing when the next layer is added.

Second layer: Gently set the second cake layer on top. Press lightly to adhere. Use a thin crumb coat of chocolate buttercream (about 1/4–1/3 cup) around the top and sides to lock in crumbs. Chill the cake for 15 minutes to set the crumb coat.

Final frost: Apply the remaining buttercream in generous layers, smoothing the sides and top with an offset spatula or bench scraper. If desired, pipe a decorative border using any remaining frosting.

Finish with ganache: Spoon any remaining ganache into a small bowl and, if slightly warm, drizzle or pour small amounts over the top center of the cake, letting it drip a few places down the sides for a rich glossy accent. Alternatively, heat ganache slightly and thin with 1 tsp cream if too stiff.

Garnish and serve: Scatter chocolate shavings over the top and sprinkle a few sea salt flakes to enhance the chocolate flavor. Allow the assembled cake to rest at room temperature 20–30 minutes before slicing for cleaner cuts. Store leftovers covered in the refrigerator up to 4 days; bring to room temperature before serving.