Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (225g) unsalted butter, softened
  • 3 1/2 cups (420g) powdered sugar
  • 1/2 cup (45g) cocoa powder
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 4 oz (115g) semi-sweet chocolate, chopped
  • 1/2 cup (120ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt until no lumps remain.
  3. Add buttermilk, oil, eggs, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
  4. Slowly pour in the boiling water and stir until smooth.
  5. Divide batter evenly between pans and bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
  6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare buttercream by beating softened butter, powdered sugar, cocoa powder, heavy cream, and vanilla extract until fluffy.
  8. Assemble cake layers, frosting each layer with the chocolate buttercream.
  9. Make ganache by heating heavy cream and pouring it over chopped semi-sweet chocolate; stir until glossy.
  10. Pour ganache over the top of the cake and chill for 2 hours to set the glaze before serving.