- Preheat the oven to 175 °C (thermostat 6). Grease and flour two round cake pans, 22 to 23 cm in diameter, ensuring the sides and bottoms are well coated to prevent sticking.
- In a large bowl, mix together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Whisking them together evenly helps ensure a uniform texture in the finished cake.
- In a separate bowl, beat the sugars, eggs, buttermilk, oil, and vanilla until the mixture is smooth and well combined. The batter should look glossy and cohesive.
- Gradually incorporate the dry ingredients into the wet mixture. Once combined, add the hot water and mix gently. The batter will be quite fluid, which is normal and contributes to a moist crumb.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, until the cakes are set and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
- To prepare the ganache, heat the cream and remove it from the heat as soon as it reaches a boil. Add the chocolate chips and stir until the mixture becomes smooth and glossy.
- For assembly, spread the caramel evenly over the first cake layer, taking care not to push it too close to the edges.
- Place the second cake layer on top, pressing gently to secure it, then pour the ganache over the cake, allowing it to flow naturally across the surface.
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