– 2 ½ cups All-purpose flour – 1 cup Black cocoa – 2 cups White granulated sugar – 2 ½ teaspoon Baking powder – 1 ½ teaspoon Baking soda – 1 teaspoon Salt – ¾ cup Oil canola or vegetable oil – 1 teaspoon Pure vanilla extract – 4 Large eggs room temperature – 1 cup Buttermilk room temperature – 1 tablespoon White vinegar – 1 cup Hot water steaming – 2 cups Unsalted butter room temperature – 3 cups Powdered sugar sifted – ½ cup Black cocoa powder – 1 teaspoon Pure vanilla extract – ½ teaspoon Salt – 1 cup Semi-sweet chocolate chip – ½ cup Heavy cream
Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick. Put 8-inch parchment circles on pan bottoms. Spray again.Sift flour and dark cocoa powder in a large bowl. Stir in sugar, baking powder, soda, and salt. Set aside.
1
Heat water on the stove. Mix oil, vanilla, eggs, buttermilk, and white vinegar in a medium basin. Mix properly and gently add hot water.Whisk wet ingredients into dry until combined.
2
Pour batter evenly into three cake pans.Bake 20–25 minutes. Bake until toothpick comes out clean.Rest cakes in hot pans for 10 minutes. Finish chilling on a rack.
3
Starting as the cakes bake, 2 hours before decorating, or in the freezer until puddling-like. Just before using.Chocolate chips in a basin. Heating heavy cream in a small saucepan on medium-low. Heat steam.
4
Wait 2 minutes after pouring hot cream over chocolate chunks.Use a rubber spatula to mix. Use 10-second intervals to microwave remaining chocolate. Let ganache rest 2 hours. Thicken into pudding.
5
Sift powdered sugar and black cocoa powder in a big bowl.Beat butter for 3 minutes on high with a mixer. Mix half the powdered sugar on low speed until mixed.
6
Add remaining powdered sugar and mix on low.Stir in salt and vanilla on high speed until frothy. Disconnect the mixer.Cut cake domes using a serrated knife.
7
Lay the first cake layer. Add ¾ cup frosting to the cake. Bag-pipe icing around the cake. Arrange ½ of the whipped ganache over the icing. Repeat cake layer 2.Place the last cake layer bottom-up.Finish cake icing. Keep frozen for 10 minutes.
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