Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting the pans
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (180ml) vegetable oil
  • 1 ½ cups (360ml) buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (180ml) boiling water
  • 12 ounces (340g) dark chocolate (60-70% cacao), finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 tablespoon (15ml) light corn syrup (optional, for extra shine)
  • Edible silver shimmer dust (or silver edible glitter)
  • Optional: Chocolate shavings, fresh berries (raspberries or blackberries pair beautifully)

Instructions:

  1. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper rounds. This is crucial for easy cake removal.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps of cocoa powder.
  3. In a separate bowl, whisk together the sugar, oil, buttermilk, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix!
  5. Slowly pour in the boiling water, mixing until the batter is smooth and thin. The batter will be thin, that's perfectly normal!
  6. Divide the batter evenly between the prepared cake pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Remove the parchment paper.
  8. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until just simmering. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate.
  9. Gently stir the chocolate and cream together until smooth and glossy. Stir in the butter and corn syrup (if using).
  10. For a thicker, more spreadable ganache, chill it in the refrigerator for 30-60 minutes, stirring occasionally, until it reaches a desired consistency.
  11. Level the cake layers (if needed). Place one cake layer on a serving plate or cake stand. Spread a generous layer of ganache over the top. Top with the second cake layer.
  12. Frost the entire cake with the remaining ganache, creating a smooth, even surface.
  13. Sprinkle the edible silver shimmer dust over the cake. Add optional chocolate shavings or fresh berries.
  14. Chill the cake for at least 30 minutes before serving to allow the ganache to set.