Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1/4 cup Cornstarch
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Oil (Canola or Vegetable)
- 1 3/4 cups White granulated sugar
- 1 tsp Pure vanilla extract
- 1 cup Buttermilk
- 4 Large eggs (room temperature)
- 1 cup Hot water
- 1/2 cup Heavy cream
- 1 cup Semi-sweet chocolate chips
- 2 cups Unsalted butter (room temperature)
- 16 oz Cream cheese (room temperature)
- 3 1/2 cups Powdered sugar (sifted)
- 3/4 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
- Mini chocolate chips (for decorating)
Instructions
- Preheat the oven to 350℉. Spray three 8 inch cake pans with non-stick baking spray, lining with parchment paper and spray again.
- In a medium sized bowl, sift together flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a saucepan, heat water until hot and steaming.
- In a mixing bowl, combine buttermilk, oil, vanilla, eggs, and sugar. Slowly add in the hot water, mixing gently to avoid cooking the eggs.
- Add the dry ingredients and mix until combined.
- Pour the cake batter evenly into the prepared pans. Bake for 23-26 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack for complete cooling.
- For the whipped chocolate ganache, heat heavy cream until steaming and pour over a bowl of chocolate chips. Let it sit for 2 minutes, then stir until smooth and glossy.
- Cool the ganache in the fridge, whisking every 10 minutes until it reaches a pudding-like texture. Beat on medium-high immediately before using until fluffy.
- For the frosting, ensure butter and cream cheese are at room temperature, then sift together powdered sugar and cocoa powder.
- Beat butter at high speed for 2 minutes, add cream cheese and beat for an additional minute.
- Gradually mix in the powdered sugar/cocoa mixture and vanilla until creamy and smooth.
- Assemble the cake by first frosting the base, then layering cake and frosting, ensuring each layer has a generous amount of ganache in between.
- Freeze assembled cake briefly to lock in crumbs, then frost the outside. Pour ganache over the top, allowing it to drip down the sides. Freeze again to set. Decorate with mini chocolate chips as desired.
Notes
Ensure all ingredients are at room temperature for the best consistency of frosting.
Chilling the ganache will help it achieve the right texture—remember to whisk occasionally!
This cake can be made ahead and stored in the fridge; just ensure it is covered properly.
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 38g
- Sodium: 300mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.