Ingredients

For the cake (2 layers, 6-inch round):

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/3 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup vegetable oil

• 2 large eggs

• 1/2 cup buttermilk (or milk + 1/2 tsp vinegar)

• 1 tsp vanilla extract

• 1/2 cup hot coffee or hot water

For the ganache:

• 200 g (7 oz) dark chocolate, chopped

• 3/4 cup heavy cream

• 2 tbsp butter

For filling and decoration:

• Salted caramel or dulce de leche (for filling)

• Fresh berries (blackberries, raspberries, or blueberries)

• Chocolate pearls or golden sprinkles

• Crushed cookies or praline bits

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Instructions

1. Bake the cake layers

   • Preheat oven to 175°C (350°F). Grease and line two 6-inch cake pans.

   • Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

   • Add eggs, oil, buttermilk, and vanilla. Mix until smooth.

   • Stir in hot coffee last (batter will be thin).

   • Divide between pans, bake 25–30 minutes, then let cool completely.

2. Prepare ganache

   • Heat cream until just simmering, pour over chopped chocolate.

   • Let sit 1–2 minutes, then stir until smooth. Add butter for shine.

   • Cool until slightly thickened.

3. Assemble the cake

   • Place first cake layer on a serving plate.

   • Pipe or spread a ring of ganache around the edge, then fill center with salted caramel or dulce de leche.

   • Place second cake layer on top.

4. Glaze and decorate

   • Pour ganache over the top, letting it drip naturally.

   • Decorate with fresh berries, chocolate pearls, golden sprinkles, and crushed cookies.

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✨ This cake combines rich chocolate sponge, silky ganache, and festive toppings, making it perfect for Christmas or New Year celebrations.