Step 1

Preheat oven to 350° F. Prepare cake pans using cooking spray and parchment circles.

Step 2

In a large mixing bowl, combine flour, sugar, dark cocoa powder, baking soda, baking powder, and salt. Whisk to combine.

Step 3

Add in room temperature eggs, buttermilk or buttermilk substitute, vegetable oil, and vanilla extract. Whisk until the dry and wet ingredients are just combined.

Step 4

Pour in boiling water and espresso powder and slowly whisk until the water and cake batter are combined and smooth. Do not overmix.

Step 5

Divide batter evenly between your cake pans (see equipment for sizes). Use a kitchen scale to ensure that the batter is equally divided.

Step 6

Bake cakes for approximately 30-35 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. *Please note that baking times may be different for different size pans (see blog post for more information).

Step 7

Remove cakes from the oven and allow them to cool in the pans on a wire rack until they are at room temperature.

Step 8

Run a knife or small offset spatula between the cake and edge of the pan to loosen from the edges. Invert the cakes to remove from the pan.

Step 9

Recommended but not required: Wrap cooled cakes in plastic wrap and chill for at least an hour or overnight.

Step 10

Level cakes using a serrated knife so that the layers are flat.

Step 11

In the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.

Step 12

Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.

Step 13

Add in vanilla extract and salt.

Step 14

Add in dark cocoa powder and mix on the lowest speed until well combined.

Step 15

Slowly drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.

Step 16

Turn the mixer to a medium speed and whip for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway to ensure that the ingredients are well combined.

Step 17

If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.

Step 18

In a microwave safe bowl, combine chocolate chips and heavy cream.

Step 19

Microwave for 30 seconds. Remove from microwave and stir.

Step 20

Microwave on 15 second intervals, stirring in between until the chocolate is melted and smooth.

Step 21

Spoon the chocolate ganache into a disposable pastry bag or plastic sandwich bag to drizzle onto the cake.

Step 22

Place one cake layer on a cake board or plate. Add desired amount of frosting to the top of the layer and spread evenly.

Step 23

Continue to repeat this process until the layers are stacked.

Step 24

Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for 30 minutes until the buttercream is firm to the touch.

Step 25

Frost the cake using the buttercream. For smooth results, use an offset spatula with a bench scraper.

Step 26

Chill cake for another 30 minutes.

Step 27

Take slightly cooled chocolate ganache and gently drizzle down the sides of the cake and spread it over the top.

Step 28

Using a pastry bag with a 1M piping tip, create swirls of buttercream around the top edges and bottom edges of the cake.