This moist chocolate layer cake recipe makes a rich, moist cake and is filled and coated with chocolate ganache.
Preheat oven to 300 degrees F.
Grease and flour 2 - 10 inch square cake pans with butter.
In a bowl place chocolate melting wafers, pour hot coffee over top of them and stir until chocolate has melted and is smooth. Set aside.
Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.
Beat eggs in a separate bowl until eggs have thickened slightly. While continuing to mix gradually add oil, buttermilk, vanilla and melted chocolate until well incorporated. Mix in flour mixture until just combined.
Pour batter into prepared pans and bake for 60 - 70 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pans and let cool completely on a wire rack. When cooled, slice the cakes so you have 4 layers.
In a small pot bring cream, sugar, corn syrup and butter to a boil on medium low heat, stirring the whole time. Remove from heat add chocolate and stir until chocolate is smooth and completely melted. Add butter and stir until incorporated.
Transfer to a bowl and let cool, stirring every once in a while. As it cools it will thicken.
Ice between layers, on top and on sides of cake. Serve.