📋 Ingredients
For the Chocolate Cake (3 layers):
2 cups (250g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup (240ml) buttermilk
1 cup (240ml) strong brewed coffee (or hot water)
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
½ cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
For the Vanilla Buttercream Filling:
1 cup (227g) unsalted butter, softened
3 cups (375g) powdered sugar
2 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
For the Chocolate Ganache Drip:
1 cup (170g) dark chocolate, chopped
½ cup (120ml) heavy cream
Toppings (Optional but Recommended):
Chocolate curls or shards
Chocolate truffle or bonbon
Extra piped ganache or whipped chocolate frosting
🧑🍳 Instructions
🔹 1. Make the Chocolate Cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In another bowl, mix sugar, eggs, buttermilk, oil, and vanilla. Stir in hot coffee last.
Add dry ingredients to the wet mixture in batches and whisk until smooth.
Divide batter evenly between pans and bake for 25–30 minutes.
Let cakes cool completely before assembling.
🔹 2. Make the Buttercream Filling:
Beat butter on medium speed until fluffy.
Gradually add powdered sugar, then vanilla, cream, and salt.
Beat until light and spreadable. Add more cream if needed.
🔹 3. Make the Ganache:
Heat heavy cream just to a simmer. Pour over chocolate in a bowl.
Let sit 2 minutes, then stir until glossy and smooth.
Cool slightly to thicken before dripping.
🔹 4. Assemble the Cake:
Place one cake layer on serving plate. Spread a thick layer of buttercream.
Add second layer, repeat filling. Top with final cake layer.
Pour ganache over the top, letting it drip over the sides.
Pipe extra ganache swirls and decorate with chocolate shards/truffle on top.
✅ Storage & Tips
Chill for 30 mins before slicing for cleaner cuts.
Keeps well in the fridge for 3–4 days.
Add espresso powder to cake for a mocha twist.