Coffee and chocolate. Two things that I love brought together in one cake, the red eye chocolate cake.

For those unaccustomed to hearing “red eye” associated with anything other than an overnight flight, this red eye refers to regular coffee with a shot of espresso added to it. As you might expect, espresso boosts the coffee’s flavor. It also increases the amount of caffeine in the drink. It’s a perfect pick-me-up after a late night flight or simply a late night.

In keeping with its namesake’s bold reputation, Red Eye Chocolate Cake boasts of four layers of cocoa- and coffee-infused cake slathered with thick, rich chocolate ganache. This is a dessert that is both decadent and delicious. I can’t think of a more fitting way to celebrate a holiday known for an arrow-slinging god, a sainted martyr, love and chocolate than with a slice of this lavish sweet.

Because people often balk at the thought of icing a cake, particularly a layer cake, I’ve made a short, instructional video on how to frost a cake. As you’ll see firsthand, it’s surprisingly easy to do.

I cannot overemphasize the merits of homemade frosting. With ganache you need only two ingredients—chocolate and heavy cream—and 5 to 10 minutes of time. Although fast and simple, ganache looks elegant and tastes heavenly. Once you’ve made a ganache, you’ll wonder why you ever opened a plastic tub of that artificially enhanced frosting.

RED EYE CHOCOLATE CAKE

Serves 10 to 12

for the cake:
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup strong brewed coffee, at room temperature
1/2 cup espresso, at room temperature
1/4 cup milk
1 cup plus 1 tablespoon unsweetened cocoa powder
1/2 pound unsalted butter, softened
3 cups plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature

for the icing:
1 1/2 cups heavy cream
24 ounces semi-sweet chocolate morsels
Bar of bittersweet or semi-sweet chocolate, shaved or grated, for decorating

Preheat the oven to 350 degrees Fahrenheit. Grease and line with the bottoms with parchment rounds two 9-inch springform pans.

Sift together the flour, baking soda, baking powder and salt and set aside.

In a large bowl whisk together the coffee, espresso and milk. Add the cocoa powder and whisk until well combined. Set aside.

Using an electric mixer, beat the butter until creamy, 1 to 2 minutes. Add the sugar and continue beating until light and fluffy, periodically scraping down the sides of the bowl. Add the eggs and vanilla and beat until well combined.

Add half the flour mixture and beat until combined. Scrape down the sides of the bowl, add the remaining flour and beat until just combined. Pour in the cocoa mixture and beat until incorporated, scraping down the sides of the bowl periodically.

Spoon equal amounts of batter into the prepared pans. Bake for 45 minutes or until a toothpick inserted in the centers comes out clean. Remove the pans from the oven and allow the cakes to cool for 20 to 30 minutes. Take the cakes out of the pans and allow them to cool completely on wire racks.

Once the cakes have cooled, you can make the ganache. To do this, place the cream and chocolate in a non-stick saucepan or microwaveable bowl. If using the stove top, heat the two over medium-low heat, stirring frequently, until the chocolate has melted and the two have combined together. Remove from the heat and, using a wire whisk, whisk until a smooth, creamy frosting has formed. If using the microwave, heat the two for 25 seconds, remove the bowl from the microwave and whisk the ingredients together. Repeat until the chocolate has melted and a smooth, creamy frosting has formed. Allow the ganache to cool to room temperature.

If the cakes seem a bit sticky or soft, chill them in the refrigerator for 20 to 30 minutes before slicing each cake into 2 halves. To slice the cakes, insert a sharp, thin-bladed knife into the middle of the cake’s side and sliced around the cake until you reach your starting point. You may need to re-insert the blade so that you cut all the way through to the center of the cake. Repeat with the other cake. You will then have 4, roughly equally sized layers of cake.

Center the first layer on a cake stand or plate. Placing 1 to 2 tablespoons of ganache on your icing spatula, spread a thin coating of icing — the “crumb coat” — over the top of the cake. You can then spread more icing on it before placing the next layer on top. Put another crumb coat, followed by a regular coat, of ganache on the cake. Angling your spatula, spread ganache over the sides of the cake. Place another layer of cake on top of the iced layer. Repeat the above steps until the cake is fully frosted.

To decorate, sprinkle chocolate shavings over the top of the cake. Serve with coffee or a big glass of milk.