Preheat your oven to 175°C and grease and line two deep 7 inch round cake pans (I used deep pans so that I could cut the cake into half to get a total of 4 layers. You can, by all means, use two 8 inch round cake pans.
In a large bowl mix the coffee granules into the warm water, once dissolved add the oil and mix well.
to the same bowl add the sugar and whisk well, then add the eggs one by one, mixing after each addition. Then add your vanilla.
In a separate bowl, sift your flour, cocoa, salt, baking powder and baking soda then add this to your wet mixture in three stages alternating with the milk. Lastly add the vinegar.
Bake your cakes for about 25 minutes, keep checking after 23. When a toothpick inserted in the middle comes out clean, they’re done. Let the cakes cool on a wire rack before taking them out of the pan.
Make the ganache:
In a medium glass bowl, chop up your chocolate and keep aside.
In a saucepan, add your cream and heat it till it reaches a simmer, don’t let it boil, take it off the heat and pour it over the chopped chocolate.
Let it sit for 2-3 minutes and whisk the cream to incorporate the chocolate. Add a pinch of salt. In case your chocolate is not completely melted you can microwave it for 10 seconds and stir.
Let the ganache cool down completely till it reaches a spreadable consistency.
Assemble the cake:
Once cooled, slice your cakes horizontally in half (totally optional, I like layers and so I did this, you can just use the two layers and frost them)
Pour about 4-5 tablespoons of ganache, or as much as your heart desires in between the layers and stack up those layers.
Once you finish stacking the ganache should almost be over as I only made enough to fill the cakes and give a rustic naked cake look. You can by all means make more and cover the whole cake.
Chill your cake for 30-40 minutes before cutting yourself a slice because it won’t be able to hold all those layers otherwise.
Put some sprinkles, transfer the cake to a platter and enjoy this beast of a cake!