b

A rich, show-stopping dessert stacked high with moist, fudgy chocolate layers, creamy chocolate buttercream, and a glossy ganache drip—finished with chunks of real chocolate bars for the ultimate chocolate lover’s dream!

---

🍰 Ingredients

🍫 For the Chocolate Cake Layers

• 2 cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 1 cup buttermilk (room temperature)

• ½ cup vegetable oil

• 2 large eggs (room temperature)

• 2 tsp vanilla extract

• 1 cup hot water or hot coffee (coffee deepens the chocolate flavor)

---

🧈 For the Chocolate Buttercream

• 1 cup unsalted butter (softened to room temperature)

• ½ cup unsweetened cocoa powder

• 3 cups powdered sugar

• 1 tsp vanilla extract

• 2–4 tbsp heavy cream or milk (adjust for spreadable consistency)

---

🍫 For the Chocolate Ganache Drip

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

---

🍬 For the Toppings

• Chocolate bars, chopped into chunky pieces

• Chocolate chips

• Chocolate curls or shavings

• Optional: a sprinkle of sea salt flakes for contrast

---

🧁 Instructions

Step 1: Bake the Chocolate Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans with parchment paper.

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

3. Add in the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until just combined and smooth.

4. Gradually pour in the hot water or coffee while mixing on low speed.

   Note: The batter will be thin—this ensures a moist crumb.

5. Divide the batter evenly between the prepared pans and smooth the tops.

6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

7. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

---

Step 2: Make the Chocolate Buttercream

1. In a large bowl, beat the softened butter on high speed until light and fluffy (about 2–3 minutes).

2. Sift in the cocoa powder and beat until fully combined and smooth.

3. Gradually add the powdered sugar, beating after each addition.

4. Add the vanilla extract and 2 tablespoons of cream or milk, then beat for 2 more minutes.
   Add more cream if needed to reach a smooth, spreadable consistency.

---

Step 3: Prepare the Ganache Drip

1. Heat ½ cup heavy cream in a small saucepan or microwave until just simmering—not boiling.

2. Pour the hot cream over 1 cup of chocolate chips in a heatproof bowl. Let sit for 1 minute.

3. Stir until smooth, shiny, and fully melted. Let cool slightly before using so it’s thick but still pourable.

---

Step 4: Assemble the Cake

1. Level the tops of each cake layer if needed.

2. Place the first cake layer on a cake board or plate. Spread a thick, even layer of chocolate buttercream on top.

3. Repeat with the second and third layers.

4. Frost the entire outside of the cake with the remaining buttercream, smoothing with an offset spatula.

5. Chill the frosted cake for 15–20 minutes to firm up the exterior before adding ganache.

6. Using a spoon or squeeze bottle, drizzle the ganache over the edges of the cake, allowing it to drip naturally. Spread a layer over the top as well.

---

Step 5: Decorate Like a Pro

Top the cake with an abundance of chocolate pieces—bars, chips, curls, and chunks.
Add a few sprigs of mint or a light dusting of cocoa powder if you want an elegant finish.

---

🍴 Storage & Serving Tips

• Store the cake in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes before serving for the best texture.

• This cake also freezes well when tightly wrapped in plastic and foil—just skip the ganache and toppings until ready to serve.

---

🎉 Perfect for:

• Summer parties

• Birthdays

• Celebrations where too much chocolate is never enough 😍