Chocolate Cake Layers:

Place a rack in the middle position, preheat your oven to 300F (150C), and prepare two 9" round cake pans by lining the bottoms with parchment paper and buttering the parchment paper and sides of the pan. Soak 2 cake strips in water for 5 minutes, shake off excess water but do not wring, and place cake strips around cake pans.

Take 2 oz of dark or bittersweet chocolate (about 1/3 cup chocolate chips), and mix it in 1 cup hot brewed coffee (however you would prepare for drinking). Stir until the mixture is smooth.

In a big mixing bowl with a sieve, sift in 2 cups granulated sugar, 1 2/3 cups all-purpose flour, 1 cup unsweetened natural cocoa powder, 1 1/2 tsp baking soda, 1/2 tsp baking powder, and 1 tsp salt.

In the bowl of your stand mixer, add in 2 eggs and beat them on medium for about 5 minutes. While continuing to beat, add in 1/2 cup of vegetable oil, 1 cup of well-shaken buttermilk. 1 tsp vanilla extract, and the melted chocolate/coffee mixture. When the wet ingredients are well combined, turn down the mixture to low speed. Slowly add in the dry ingredients, and continue to beat just until combined. Scrape down the paddle attachment, as well as the sides and bottom of the bowl as needed.

Divide the batter equally between the two prepared pans, and tap the pans gently on the counter to release any air bubbles. Bake at 300F (150C) on the middle rack for about 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean.

Let the cakes cool in the pans for 10 minutes. After 10 minutes of cooling, invert the cakes onto wire racks, lift off the pan, peel off the parchment paper, and let the cakes cool completely to room temperature.

Truffle Ganache Frosting:

In a saucepan, add in 2 cups of heavy cream and heat on medium heat, till the heavy cream is steaming.

Take a metal bowl and add in 1 1/3 cups of milk chocolate chips (about 8 oz). Pour the hot heavy cream over the milk chocolate chips. Make sure all the chocolate chips are submerged in the hot heavy cream, and let it stand for 1 minute, then gently whisk until the chocolate chips are completely melted and there are no lumps.

Prepare an ice bath and place the metal bowl with the milk chocolate ganache over the ice bath and continue stirring till the chocolate ganache cools to at least 36 F (2 C) or below.

In the bowl of your stand mixer, add in the cold chocolate cream, 2 tsp of vanilla extract, and 1/4 cup of powdered sugar. With a whisk attachment, beat it on medium-high speed till you see very stiff peaks. Set this aside in the fridge till you're ready to use it.

Assembling the Cake:

Place a cake board that's larger than 9" on a revolving cake stand. I like to use a 10" cake board. Place the first layer of chocolate cake in the center of the cake board.

Spread about 1 1/2 cups of the truffle ganache frosting on top, creating an even and flat layer as much as possible.

Place the second layer of chocolate cake on top. Cover the sides of the cake with a layer of the truffle ganache frosting, and the same thing on the top of the cake.

If you have an icing comb, create a pattern around the sides of the cake by revolving the cake stand. Clean up excess frosting at the base as needed. Use a bench scraper or offset spatula to smoothen out the frosting on top of the cake. Clean off excess frosting from the bottom edge of the cake as needed. Let the cake rest in the fridge for the truffle ganache to harden while you make the dark chocolate ganache for the teardrops.

Take a microwave-safe bowl, add in 1/4 cup of heavy cream and microwave for 40 seconds. You can also heat in a saucepan on the stove. Then add 1/2 cup of dark chocolate chips into the hot heavy cream. Let it stand for 1 minute, then whisk together to melt the chocolate until the mixture is smooth and uniform. Continue stirring till the chocolate ganache cools to room temperature, around 68-74F (20-23 C) so that it reaches a nice pipeable consistency.

Attach a large open star tip (I like to use a #4B tip) to a piping bag, and transfer the dark chocolate ganache into the piping bag. Create a pattern around the outer circumference of the top surface by making big teardrops all around the cake. While keeping the tip in place, just squeeze the bag to get a nice big teardrop, stop squeezing, then lift the tip. Do this around the entire circumference of the cake. Refrigerate till you're ready to serve. Slice and enjoy!