Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting the pans
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (180ml) vegetable oil
  • 1 cup (240ml) buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 2 ounces (57g) bittersweet chocolate, chopped
  • 12 ounces (340g) semi-sweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 1 cup (2 sticks) (227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • ½ cup (50g) unsweetened cocoa powder
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 ounces (113g) semi-sweet or dark chocolate, for shavings

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans, lining the bottoms with parchment paper rounds.
  2. Whisk together dry ingredients. Combine wet ingredients separately. Gradually add the wet ingredients to the dry ingredients, then stir in the boiling water and melted chocolate.
  3. Divide batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  5. Heat the heavy cream in a saucepan until simmering. Pour over the chopped chocolate and let sit for 1 minute. Whisk until smooth and glossy. Chill for at least 30 minutes, or until thickened to a spreadable consistency.
  6. Cream the softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream. Beat in the vanilla extract and salt.
  7. Level the cake layers if necessary. Place one cake layer on a serving plate or cake stand. Spread with a layer of chocolate ganache, followed by a layer of chocolate buttercream. Repeat with the remaining cake layers.
  8. Frost the entire cake with the remaining chocolate buttercream. Create chocolate shavings using a vegetable peeler and sprinkle over the cake.
  9. Chill the cake for at least 30 minutes before serving to allow the frosting to set.