Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
Step 2: In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add buttermilk, hot water, oil, eggs, and vanilla. Mix until batter is smooth.
Step 3: Divide the batter evenly between the pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Step 4: For the buttercream, beat butter until creamy. Add cocoa powder and beat again. Gradually mix in powdered sugar, then add cream, vanilla, and salt. Beat until light and fluffy.
Step 5: Assemble the cake by layering the chocolate cake rounds with chocolate buttercream. Frost the top and sides with a smooth layer of buttercream.
Step 6: To make the ganache, heat cream until just simmering, then pour over chocolate chips. Let sit for 5 minutes, then stir until smooth. Let it cool slightly before dripping it down the sides of the cake.
Step 7: Pile the top of the cake with chocolate chunks, curls, and shavings. Press additional chunks gently into the frosting if desired.
Storage Information
Store this cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving. Freeze slices individually for up to 2 months.
Continue on the next page