Instructions

Caramel

1 Heat the sugar and water in a large saucepan. Shake the pan gently in circles until just melted - do not stir.
2 Increase the heat a little and simmer - Shake the pan gently  in circles until the caramel is very dark and golden.
3 Remove the pan from the heat and beat the cream and butter quickly until smooth. Then beat in the salt. Allow to cool. (If you prepare the caramel before you bake, keep it in the refrigerator. When needed, let it reach room temperature before you use it. You can make it up to 2 days ahead.)

Preheat the oven to 160 ° C. Grease two 23 cm round cake pans.
4 Add the chocolate, butter, coffee and a pinch of fine salt in a saucepan. Melt over low heat until nicely blended.
5 Mix the flour, sugar and cocoa in a large bowl until well blended.
6 Beat the buttermilk melted chocolate mixture and add the beaten eggs.
7 Mix well with the flour and sugar mixture.
8 Spoon the mixture into the pans and bake for 75-85 minutes until done or until a skewer comes out clean. Leave for 10 minutes in the pan before turning on a cooling rack.

Chocolate ganache

1 Place the chocolate in a bowl. Pour the cream into a small saucepan and heat over medium heat.
2 Remove from the heat just before it starts to boil and pour it over the chocolate (do not add the chocolate cream - it will scorch.)
3 Let the mixture rest for a minute. Stir with a wooden spoon. Let the ganache cool to room temperature.
4 Spread a few tablespoons of caramel on the cake - it may be necessary to heat the chocolate slightly before you pour. Place the other cake layer on top and press lightly.
5 Beat the cooled ganache for 3-5 minutes until light and fluffy. Spread the ganache on top. Serve immediately.