3 Tier Chocolate Drip Cake

Ingredients

For the Cake:

2 and 3/4 cups all-purpose flour
2 and 1/4 cups granulated sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water

For the Ganache:

2 cups semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon pure vanilla extract

For the Frosting:

1 and 1/2 cups (3 sticks) unsalted butter, at room temperature
3 and 1/2 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
4 tablespoons heavy cream
2 teaspoons pure vanilla extract

Instructions

Making the Cake:

Preheat oven to 350°F (177°C). Grease three 8-inch round baking pans with butter or nonstick spray. Line with parchment paper, then grease the parchment paper. Set aside.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until fully combined.

Add the boiling water and whisk until fully combined and the batter is smooth. The batter will be thin.

Divide the batter evenly among the prepared pans and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Remove from the oven and allow to cool completely.

Making the Ganache:

Place the chocolate chips in a medium heat-proof bowl. Set aside.

In a small saucepan, heat the cream until it just begins to simmer. Pour the hot cream over the chocolate chips.

Let sit for 5 minutes, then whisk until smooth. Add the vanilla extract and whisk to combine.

Allow the ganache to cool and thicken for about 10-15 minutes, stirring occasionally.

Making the Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes.

Add the confectioners’ sugar, cocoa powder, and salt. Beat on low speed until combined.

Add the heavy cream, vanilla extract, and beat on medium-high speed until light and fluffy, about 3 minutes.

Assembling the Cake:

Place one of the cake layers on a cake stand or serving platter.

Top with about 1 cup of the frosting and spread into an even layer.

Place the second cake layer on top and spread with about 1 cup of frosting.

Place the third cake layer on top and spread the remaining frosting over the top and sides of the cake.

Pour the ganache over the top of the cake, allowing it to drip down the sides.

Serve immediately, or store in the refrigerator.

Nutrition

Each serving of 3 Tier Chocolate Drip Cake contains 1073 calories, 55.5 grams of fat, 131.3 grams of carbohydrates, and 6.2 grams of protein. It also contains 5.5 grams of dietary fiber, and 126 milligrams of sodium.