Moist. Rich. Decadent. The ultimate summer celebration cake.

Stacked with fluffy chocolate cake, silky chocolate cream, ganache drizzle, and a mountain of fresh berries and chocolate—this cake is as stunning as it is delicious.

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🧁 INGREDIENTS

Chocolate Cake (Yields 3 thick layers or 6 thin layers):

• 2 cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1½ tsp baking soda

• 1½ tsp baking powder

• 1 tsp salt

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot water (or hot brewed coffee for deeper flavor)

Chocolate Cream Filling & Frosting:

• 1½ cups heavy cream

• 12 oz semi-sweet chocolate (chips or chopped)

• 1 tsp vanilla extract

• Pinch of salt

Chocolate Ganache Drip:

• ½ cup heavy cream

• 4 oz dark chocolate, chopped

Toppings:

• Fresh strawberries 🍓 and raspberries

• Chocolate truffles

• Chocolate shards, curls, or chips

• Optional: chocolate-covered nuts or cherries

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👨‍🍳 INSTRUCTIONS

1️⃣ Make the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

2. In a bowl, whisk together all dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3. In another bowl, whisk eggs, buttermilk, oil, and vanilla.

4. Add wet to dry ingredients and stir until mostly combined.

5. Slowly pour in hot water or coffee and mix until batter is smooth.

6. Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean.

7. Cool completely before layering.

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2️⃣ Make the Chocolate Cream Filling/Frosting:

1. Heat 1½ cups heavy cream until just simmering.

2. Pour over 12 oz semi-sweet chocolate. Let sit for 2 minutes, then whisk until silky smooth.

3. Chill the mixture for 1 hour, until thick but spreadable.

4. For a lighter texture, whip briefly before spreading.

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3️⃣ Make the Ganache Drip:

1. Heat ½ cup cream until hot (not boiling).

2. Add in 4 oz dark chocolate, stir gently until smooth and glossy.

3. Let it cool slightly before pouring to control the drip consistency.

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4️⃣ Assemble the Cake:

1. Place one cake layer on a stand or board.

2. Spread a thick layer of chocolate cream. Repeat for remaining layers.

3. Pour ganache on top, letting it drip naturally over the edges.

4. Decorate the top generously with:

   • Fresh berries

   • Chocolate truffles

   • Shards, curls, or chips

   • (Optional) chocolate-covered cherries or nuts

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💡 Tips:

• For cleaner slices, refrigerate the cake for 30 minutes before cutting.

• Use a warm knife (dip in hot water, then dry) to get perfect cuts through ganache and berries.

• This cake keeps well in the fridge for up to 3–4 days.