Blackout Cake

1. Assemble your culinary arsenal: Gather all ingredients, ensuring they are within arm's reach for a seamless baking experience.

2. Prepare the canvas: Preheat your oven to 350°F (180°C). Grease three 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper rounds. Lightly grease the parchment paper as well. (Prep time: 5 minutes)

3. Unite the dry brigade: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until a homogenous blend is achieved. Ensure no lumps remain to maintain a smooth cake texture. (Prep time: 3 minutes)

4. Emulsify the wet ensemble: In the bowl of a stand mixer fitted with the whisk attachment, combine the buttermilk, canola oil, eggs, and vanilla extract. Beat on medium-low speed until just combined, approximately 30 seconds. Reduce the speed to low and gradually incorporate the flour mixture, mixing until just combined, about 1 to 2 minutes. Scrape down the sides of the bowl as needed. With the mixer on low speed, slowly pour in the hot coffee, mixing until just incorporated, about 1 minute. (Prep time: 5 minutes)

5. Orchestrate the bake: Divide the batter evenly among the prepared cake pans, about 2 cups each. Bake in the preheated oven until a wooden skewer inserted into the center comes out with a few moist crumbs, about 18 minutes. (Bake time: 18 minutes)

6. Cooling Interlude: Allow the cakes to cool completely in the pans on a wire rack, about 45 minutes. (Cooling time: 45 minutes)

7. Filling Composition: While the cake layers cool, prepare the filling. In a mixing bowl, whisk together the pudding mix and heavy cream until mostly smooth and slightly thickened, about 2 minutes. Chill, covered, until fully set, about 30 minutes. (Prep time: 2 minutes, Chilling time: 30 minutes)

8. Ganache Genesis: In a large microwave-safe bowl, combine the chocolate chips, butter, and heavy cream. Microwave on High in 30-second intervals, stirring vigorously between intervals, until smooth and completely melted, about 1 minute 30 seconds to 2 minutes. Chill, covered, until partially set but spreadable, 25 to 30 minutes. (Prep time: 2 minutes, Chilling time: 25-30 minutes)

9. Assembly Artistry: Remove the cooled cakes from the pans, discarding the parchment paper. Trim the tops of each cake layer to create a perfectly flat surface. Transfer the trimmings to a large bowl. Crumble the cake trimmings into fine crumbs using your hands; aim for at least 1 1/2 cups of crumbs. Set aside. Place one trimmed cake layer, top side up, on a serving plate or cake stand.

10. Layering Euphoria: Remove the set filling from the refrigerator and whisk lightly until completely smooth and slightly loosened. Top the first cake layer with half (about 1 1/2 cups) of the filling, spreading it evenly to the edges using an offset spatula. Top with the second cake layer, top side down, and repeat the process with the remaining filling. Crown with the third cake layer, top side down.

11. Ganache Grandeur: Stir the chilled ganache until smooth. Using a large offset spatula, spread the ganache evenly over the top and sides of the cake, creating a seamless chocolate blanket.

12. Crumb Finale: Gently press the reserved cake crumbs evenly over the ganache, covering the top and sides completely. Discard any remaining crumbs. Slice, serve, and revel in the chocolatey masterpiece!