*3 ounces semisweet chocolate
*1 1/2 cups hot brewed coffee
*3 cups white sugar
*2 1/2 cups all-purpose flour
*2 cups unsweetened cocoa powder
*2 teaspoons baking soda
*1 teaspoon baking powder
*1 teaspoon salt
*3 large eggs
*3/4 cup vegetable oil
*1 1/2 cups buttermilk
*1 teaspoon pure vanilla extract
*2 large egg whites
*1/2 cup sugar
*1/4 cup light corn syrup
*2 tablespoons water
*2 teaspoons pure vanilla extract
*pinch of salt
*8 ounces semisweet chocolate
*1/2 cup heavy cream
*1 tablespoon white sugar
*1 tablespoon light corn syrup
*1/2 cup butter
~Preheat oven to 300 degrees.
~Line the bottoms of 2 10-inch round cake pans with parchment paper.
~Spray cooking spray over parchment paper & sides of pan.
~Finely chop 3 ounces semi-sweet chocolate.
~Put chocolate into hot coffee.
~Let chocolate coffee mixture sit, stirring occasionally, until chocolate in completely melted.
~In a large bowl, double sift, sugar, flour, cocoa powder, baking soda, baking powder & salt.
~In a large mixing bowl, beat eggs until slightly thickened and a lemon color.
~In a small bowl, mix oil, buttermilk, vanilla & coffee mixture.
~Slowly pour into dry mixture and beat on medium speed until just mixed.
~Divide batter equally among the two prepared pans.
~Bake on the middle rack for 70 minutes or until, done.
~Remove cakes from oven and let sit for 10 minutes.
~Run a thin knife around the edges of pans and invert cake onto cooling racks.
~Cool cake completely.
~Cut one cake in half, horizontally
~Place one piece of cut cake on cake plate.
~Cut a 6-inch round hole out of the center of the other cake (give the center piece you cut out, to the kids. It won't be used for this recipe)
~Carefully place this piece on top of the the piece of cake that you cut horizontally and laid on the cake plate.
~Combine 2 egg whites, 1/2 cup white sugar, 1/4 cup corn syrup, 2 tablespoons water, 2 teaspoons vanilla & a pinch of salt, in a metal bowl over a saucepan of simmering water.
~Beat with a handheld mixer at high speed until frosting is thick and fluffy (about 7 minutes).
~Remove from heat and continue to beat until slightly cooled.
~Fill the entire cut out area of cake with filling.
~Place the remaining cake sliced horizontally over top, to seal filling.
~Finely chop 8 ounces semi-sweet chocolate.
~Mix heavy cream, 1 tablespoon white sugar, & 1 tablespoon light corn syrup, in a medium sized saucepan, over low heat.
~Whisk until sugar is dissolved.
~Remove from heat and add chocolate, whisking until chocolate is melted.
~Cut butter into small pieces and add to frosting, whisking until smooth.
~Transfer frosting to a medium size bowl and cool.
~Stir occasionally, until ganache is a spreadable consistency. (if you want this to process to go quicker, place bowl of ganache over a bowl of ice and stir)
~Spread ganache over top and sides of cake.
~Chill until the ganache has hardened.