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℉. Prepare three 8-inch cake pans with non-stick spray and parchment paper.
- In a bowl, sift together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Set aside.
- Bring water to a hot, steaming temperature in a saucepan.
- Mix the buttermilk, oil, vanilla, eggs, and sugar together in a bowl. Gradually add hot water while mixing to prevent cooking the eggs.
- Combine the dry ingredients with the wet mix until well blended.
- Distribute the batter evenly into the three prepared pans. Bake for 23-26 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the whipped chocolate ganache, heat heavy cream and pour it over chocolate chips. Stir until smooth and chill for 40-50 minutes, whisking every 10 minutes until it reaches a pudding consistency.
- Beat the cooled ganache until light and fluffy right before using it.
- For the chocolate cream cheese frosting, ensure butter and cream cheese are at room temperature. Sift powdered sugar and cocoa together, then beat the butter until creamy, followed by the cream cheese. Gradually mix in powdered sugar, then add vanilla and mix until creamy.
- Prepare the chocolate ganache drip in the same way as the whipped chocolate ganache, heating cream and chocolate chips together until smooth.
- To assemble the cake, cut the tops off each cake layer for evenness. Use some frosting to secure the first layer on your serving board, spread frosting, pipe a border, add half of the ganache, and level with the second layer. Repeat.
- Place the final layer upside down, frost the entire cake lightly, and freeze for 15 minutes to lock in crumbs. Finish frosting smoothly, and freeze again for 10 minutes.
- Pour ganache over the cake, smoothing it out and letting it drip over the edges. Freeze for 10 minutes to set. Optionally, decorate with frosting and mini chocolate chips.
Notes
Ensure all ingredients are at room temperature for best results.
Sifting the dry ingredients helps achieve a lighter cake texture.
Make the frosting right before using to maintain its smoothness.
Nutrition
- Serving Size: 1 slice
- Calories: 564
- Sugar: 43g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 99mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.