Ingredients

• Butter and flour, for spring form pan
• 2 cups pastry flour
• 3/4 cup cocoa powder
• 11/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 4 eggs
• 1/2 cup plus 2 ounces buttermilk
• 1/2 cup plus 2 ounces brewed coffee
• 1 teaspoon vanilla extract
• Milk Chocolate Ganache, recipe follows
• Chocolate Ribbon, recipe follows
• Special equipment: 10-inch springform pan

Directions

Milk Chocolate Ganache:

1 cup heavy cream

1/2 pound milk chocolate, finely chopped

In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*.

* Cook's Note: Do not over whip as the ganache may split.

Chocolate Ribbon:

5 ounces semisweet chocolate, melted

Special Equipment: 21/2-inch wide acetate ribbon, see Cook's Note*.

Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.

Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set.

* Cook's Note: Acetate ribbon is a medium gauge clear plastic often used for cake decorating and chocolate work. Sold in rolls, it can be found in baking supply stores.