Assembly
On a work surface, cut and remove the rounded top of each cake. Cut cake in half horizontally to make four slices. Spread icing evenly over the entire surface of the cake slices with a spatula. Layer four slices and place on a cake stand.

Preparation

Cake

1) With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line two 20-cm (8-inch) springform pans with parchment paper.

2) In a bowl, combine flour, baking soda, baking powder and salt. Set aside.

3) In another bowl, combine eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.

4) In a small bowl, combine cocoa powder and coffee (if necessary, add 3/4 cup (180 ml) with a whisk. Add to egg mixture. Add dry ingredients and stir until smooth. Spoon batter into pans. Bake for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool completely before unmoulding.

Icing

1) In a saucepan, bring cream and syrup to a boil.

2) In a bowl, pour hot cream mixture over chocolate. Let melt for 2 minutes. Whisk until icing is smooth. Refrigerate for about 1 hour or until it has thickened and is spreadable, stirring four or five times.

Ingredients
Cake

2 cups (500 ml) unbleached all-purpose flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
2 eggs
2 cups (500 ml) sugar
1 cup (250 ml) buttermilk
1/2 cup (125 ml) canola oil
2 teaspoons (10 ml) vanilla extract
3/4 cup (180 ml) cocoa powder

Icing

1 3/4 cups (410 ml) 35% cream
2 tablespoons (30 ml) corn syrup / maple syrup
16 oz (450 g) dark chocolate, chopped

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