Ultimate Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans (or two 9-inch pans) with parchment paper. Lightly flour the sides.

Whisk dry ingredients together: In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients: In a separate bowl, whisk the eggs, whole milk, buttermilk, vegetable oil, and vanilla until smooth.

Mix batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Slowly add the hot water while stirring (batter will be thin) until incorporated — the hot water blooms the cocoa for a deeper chocolate flavor.

Bake: Divide batter evenly among prepared pans. Bake in the preheated oven for 22–28 minutes (about 25 minutes for 8-inch pans), or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway if your oven has hot spots.

Cool layers: Let cakes cool in the pans on wire racks for 10–15 minutes, then run a knife around the edges and invert onto racks to cool completely. If layers dome, level with a serrated knife once fully cooled.

Warm cream: Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil).

Make ganache: Pour the hot cream over the chopped chocolate and let sit for 1 minute. Gently whisk from the center outward until smooth. Add the butter and salt and whisk until glossy and fully incorporated. Let the ganache cool and thicken at room temperature for 20–30 minutes, stirring occasionally, until spreadable but still soft.

Beat butter: In a large bowl with a mixer, beat room-temperature butter on medium speed until smooth and pale, about 2–3 minutes.

Add sugar & flavor: Gradually add powdered sugar, one cup at a time, mixing on low until incorporated. Add vanilla, salt, and the 1/4 cup heavy cream. Increase speed to medium-high and beat for 2–3 minutes until light and fluffy. If the frosting is too stiff, add an extra tablespoon of cream; if too thin, add a little more powdered sugar.

Optional: brush with simple syrup: If you want moister layers, lightly brush each cake layer with the optional simple syrup.

Layering: Place one cake layer on a cake board or serving plate. Spread about one-third of the buttercream over the layer to make a thin crumb coat. Pipe or spread a ring of buttercream about 1/2 inch from the edge and fill the center with half of the chocolate ganache (or to your taste). Top with the second cake layer and repeat: buttercream thin coat, buttercream ring, and the remaining ganache. Place the final cake layer on top.

Crumb coat: Apply a thin crumb coat of buttercream over the entire cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes until the crumb coat is set.

Final coat and finish: Apply a final smooth layer of buttercream. Use a spatula to create texture if desired. Sprinkle the chocolate shavings or curls along the top and sides as decoration. Arrange fresh berries on top if using.

Chill and serve: Chill the cake for at least 30 minutes to allow ganache and frosting to set. Remove from refrigerator 15–20 minutes before serving for best texture. Store leftover cake covered in the refrigerator for up to 4 days.