Directions 11 steps | 80 Minutes
Preheat the oven to 325°F. Generously coat a 9x5-inch loaf pan with baking spray and line with parchment paper. Measure and prep all ingredients.
In a medium bowl, combine coffee and buttermilk. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the unsalted butter, granulated sugar and brown sugar on medium speed for 5 minutes until light and fluffy.
Beat in the eggs one at a time, mixing until combined, scraping the sides of the bowl as necessary.
Add in the vanilla extract, salt, baking powder and cocoa powder. Mix until combined and smooth.
Decrease the mixer’s speed to low and add in the flour and buttermilk mixture in alternating additions, beginning and ending with the flour. Mix, scraping the sides of the bowl, until just combined.
Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes and then Invert the cake onto a wire rack or cake plate to cool completely.
Prepare the chocolate ganache. Place the chopped chocolate in a bowl. In a saucepan, heat the cream to a simmer and pour over the chocolate. Let it sit for one minute.
Stir until smooth and glossy. Set aside.
Once the cake is completely cooled, pour the chocolate ganache on top of the cake and spread it in an even layer.
Slice and serve. Enjoy!
- Be sure to use Morton's kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.