Ingredients for the cake ∙ Serves 6

2 cups all-purpose flour.
2 cups granulated sugar.
¾ cup dark chocolate cocoa powder.
2 tsp baking soda 1 tsp baking powder.
1 tsp kosher salt.
2 large eggs at room temperature.
1 cup buttermilk, warmed.
½ cup vegetable oil.
2 tsp pure vanilla extract.
1 cup port wine at room temperature.

Prepare three 8-inch round cake pans by spraying them with baking spray, then lining them with parchment paper circles. Spray the parchment paper circles. Preheat oven to 350°F.1) Mix together the flour, sugar, dark chocolate cocoa powder, baking soda, baking powder, and salt.2) Mix the eggs, buttermilk, vegetable oil, and vanilla to the dry ingredients. 3) Slowly add the port wine. Mix gently, being careful not to overmix the batter.4) Divide the batter evenly between the cake pans, and tap out the pans on the counter to release any trapped air bubbles.5) Bake for 30 to 33 minutes or until a cake tester comes out with a few crumbs. * The cake is fudgy, so be careful not to overbake the cakes. Start checking your cakes at the 25-minute mark.6)Remove them from the oven and allow them to cool for about 10 minutes, then remove to cooling racks to cool completely.7) level the cakes before stacking them.

Ingredients for the for the Grenache

¾ cup heavy cream
¾ cup port wine ( I use the Ruby Port from Wiens Winery) ** See notes
2⅔ cups dark chocolate, finely chopped

** Notes:
Extra port wine will be needed to brush on cake layers
Extra chipped dark chocolate will be needed to decorate the cake.

Make the ganache:
1) In a small saucepan over medium-low heat, add the heavy cream and port wine, stir together, and heat until steaming and bubbles begin to form.2) Remove from heat, add the chopped chocolate, and cover for two minutes.3) Open the lid and whisk the mixture until it’s totally smooth. Set aside for about 30 minutes to cool. You want the ganache to be thicker and easily spreadable but not too thin.4) Assemble the cake: place one layer on the cake stand & brush lightly with port wine. Be careful because the layers can be delicate.5) Pour some of the ganache onto the center of the cake and use a small offset spatula to gently push the ganache off the side so that it drizzles down the sides of the cake.6) Stack another layer on top and frost with ganache. Repeat with the third layer. If desired, frost the sides of the cake with ganache and chopped dark chocolate pieces.7) Use leftover ganache scooped into balls and made into truffles to decorate the bottom of the cake. Chill the cake to firm up the ganache before slicing. Lastly, serve over vanilla ice cream and enjoy!