This cake is so moist and chocolatey that you will want to make it for every occasion!
NOTE: this is not the most beautiful cake, but it is the most delicious!!
1 ½ cups unsweetened cocoa powder, plus more for dusting
1 ½ teaspoons salt
3 cups all-purpose flour
1 tablespoon baking soda
¾ cup vegetable oil
1 ½ cups buttermilk
3 cups sugar
1 ½ teaspoons vanilla extract
1 ½ teaspoons baking powder
3 large eggs, lightly beaten
1 ½ cups hot water
Preheat oven to 350 degrees. Spray cake pans with nonstick baking spray. Dust the pans with cocoa powder and tap out extra.
Sift cocoa, flour, baking soda, baking powder, salt, and sugar into a bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.
Pour batter into pans. Bake for 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; rotate the pans halfway through and remove cakes from the oven.
Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Cool completely on racks, top side up.
Chocolate Buttercream Frosting
12 ounces full fat cream cheese, softened to room temperature
¾ cup unsalted butter, softened to room temperature
3 ½ cups confectioners’ sugar
⅔ cup unsweetened natural or dutch-process cocoa powder
1 teaspoon pure vanilla extract
1–2 Tablespoons milk or heavy cream
In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
Beat in the butter until combined. Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy.
Frost cake in between each layer and on all sides. Smooth and even.
Place the cake in the fridge to cool for 20 minutes.
Chocolate Ganache Drip
6 oz semi-sweet chocolate or dark chocolate
4 oz heavy whipping cream
Over a double boiler in a heat-proof bowl, add heavy cream and chocolate chips.
Let the ganache cool for 5 minutes until warm to the touch, then place in a piping bag.
Pipe the ganache onto a frosted, cooled cake. Pipe on the edges and throughout the top of the cake