Step 1: Prepare the cake

1. Preheat the oven to 175°C (350°F). Grease two 8-inch (20 cm) round cake pans and line the bottoms with baking paper.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add the eggs, milk, oil, and vanilla extract. Beat until the batter is smooth.

4. Slowly stir in the hot coffee or hot water. The batter will be thin; this is normal and helps create a moist cake.

5. Divide the batter evenly between the prepared pans.

6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the chocolate fudge frosting

1. Melt the 200 g dark chocolate in the microwave in short intervals or over a double boiler. Allow it to cool until just lukewarm.

2. Beat the softened butter until creamy.

3. Add the powdered sugar and cocoa powder gradually, mixing on low speed.

4. Pour in the melted chocolate, cream, vanilla, and salt.

5. Beat until smooth, fluffy, and spreadable. Add a little extra cream if the frosting is too thick.

Step 3: Prepare the ganache

1. Chop the chocolate into small pieces and place it in a heatproof bowl.

2. Heat the cream until steaming but not boiling.

3. Pour the hot cream over the chocolate and leave it for 2–3 minutes.

4. Stir gently until the mixture becomes smooth and glossy.

5. Let it cool for 10–15 minutes, until it thickens slightly but remains pourable.

Step 4: Assemble the cake

1. Place the first cake layer on a serving plate.

2. Spread a generous layer of chocolate fudge frosting over the top.

3. Place the second cake layer on top.

4. Cover the top and sides with the remaining frosting.

5. Pour the ganache over the center of the cake, gently spreading it toward the edges to create natural chocolate drips.

6. Decorate with chocolate curls, festive sprinkles, or crushed candy canes.

Step 5: Chill and serve

Refrigerate the cake for 20–30 minutes to help the frosting and ganache set. For the best texture, let it sit at room temperature for 15–20 minutes before slicing.