Step 1

Begin by preheating the oven to 350 degrees Fahrenheit. Line four 7 inch pans with parchment rounds, and spray with non-stick spray.

Step 2

Add the sugar and butter into the bowl of a stand mixer, and whisk on high for 1 minute. The mixture should become light in color.

Step 3

Add in the eggs, one at a time. Then add baking soda, baking powder, and salt. Mix on high for another minute.

Step 4

In a separate bowl, combine the cup of hot water, and cup of buttermilk. Pour in the cup of black cocoa, and whisk until no clumps remain.

Step 5

Next, add 1 cup of flour into the butter /egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is fully incorporated.

Step 6

Pour in half of the buttermilk / cocoa mixture, and gently pulse the mixture to incorporate the liquid (if you don't, you'll end up splattering the cocoa mixture all over you kitchen!

Step 7

Mix in the 2nd cup of flour, at a medium speed. Pour in the remaining buttermilk / cocoa mixture, and again gently pulse, then mix on low until fully combined.

Step 8

Add in the last cup of flour, and mix on low until the flour is incorporated. Mix on high for 30 additional seconds, to incorporate a bit more air into the batter.

Step 9

Evenly divide between the four prepared pans. I like to use a kitchen scale to ensure each pan has exactly the same amount of batter.

Step 10

Bake according to the size of pan. Bake for 35-37 minutes, or until a skewer comes out clean.

Step 11

Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.

Step 12

Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.

Step 13

Use a serrate knife to level the tops of the layers, and then frost as desired.

Step 14

Place the sugar and water in a pot, and bring to a simmer.

Step 15

Once the sugar has dissolved, mix in the cocoa, and turn off the heat. Set aside to cool.

Step 16

Begin by melting the cup of chocolate chips. Heat it in the microwave for 1 minute at half power in large heat proof bowl, or over a double boiler.

Step 17

Stir until smooth, then set aside briefly to allow it to cool just a bit (not more than 5 minutes).

Step 18

In the bowl of a stand mixer, beat the butter on a medium speed for 30 seconds with a whisk attachment, until smooth.

Step 19

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Step 20

Scrap the sides of the bowl with a spatula, to ensure all the powdered sugar is mixed in.

Step 21

Add in any remaining heavy cream, then whip on high for about 1 minute.

Step 22

Next, add in the melted chocolate. Beat on high again, until the chocolate is fully incorporated.

Step 23

Pour in the egg whites, and beat on high again for about 30 seconds.

Step 24

Add in the salt, and mix until fully incorporated. The frosting should be rather thick, like whipped topping!

Step 25

Place chocolate into a medium sized bowl.

Step 26

Pour heavy cream in a medium-sized pot, and heat at a medium high heat, until it just begins to boil.

Step 27

Pour over the chocolate, and allow the mixture to sit for 1-2 minutes.

Step 28

Slowly stir with a rubber spatula, until the mixture is smooth.

Step 29

Once the ingredients are fully incorporated, place plastic wrap over the top of the ganache, and set aside. Allow the ganache to cool for 4-6 hours, or overnight.