Ingredients:
- For the Chocolate Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup hot water
- 1 cup buttermilk
- 1 cup unsweetened cocoa powder
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- For the Chocolate Ganache Frosting:
- 1 pound semisweet chocolate chips
- 1 cup heavy cream
Instructions:
1. Prepare the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the hot water and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
2. Make the Chocolate Ganache Frosting:
- Place the chocolate chips in a heatproof bowl.
- In a saucepan, heat the heavy cream over medium heat until it simmers.
- Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
- Stir the mixture until smooth and creamy.
- Let the ganache cool slightly before frosting the cake.
3. Assemble the Cake:
- Once the cakes are completely cool, level them off if necessary.
- Place one cake layer on a serving plate and spread a layer of ganache on top.
- Repeat with the remaining cake layers and ganache, reserving some ganache for the top and sides.
- Frost the top and sides of the cake with the remaining ganache.
- Decorate with chocolate shavings, sprinkles, or other desired toppings.