Ingredients
Method
Cake Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting Preparation
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add powdered sugar and cocoa powder, alternating with heavy cream and vanilla extract. Beat until fluffy.
Assembly and Decoration
- Once the cakes are completely cool, level the tops with a serrated knife.
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Add the second cake layer on top and frost the entire cake.
- Using the offset spatula, create bark-like textures on the frosting.
- Decorate with chocolate shavings, fondant leaves, and edible flowers as desired.
Nutrition
Notes
This cake can be made a day in advance and stored in the refrigerator. Allow it to come to room temperature before serving.