The Mighty Wall of Chocolate Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.

2. 2

   In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. 3

   In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.

4. 4

   Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer until just combined. Slowly add the hot coffee (or hot water) and mix until the batter is smooth. The batter will be thin.

5. 5

   Divide the batter evenly between the prepared cake pans.

6. 6

   Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs. Do not overbake.

7. 7

   Let the cakes cool in the pans on a wire rack for 10-15 minutes, then invert them onto the wire rack to cool completely. This is crucial for easy frosting, usually 1.5-2 hours.

8. 8

   While the cakes cool, prepare the buttercream frosting: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, cocoa powder, heavy cream (or milk), vanilla extract, and salt. Beat on low speed until combined, then increase to medium-high and beat for 3-5 minutes until light and fluffy.

9. 9

   Once the cakes are completely cool, level the tops with a serrated knife if needed. Cut each cake layer horizontally in half, creating four thinner layers. (Alternatively, for a simpler approach, use only two layers and make a two-layer cake).

10. 10

    Place one cake layer on your serving platter or cake stand. Spread about 1/2 cup of frosting evenly over the top.

11. 11

    Repeat with the next two cake layers, adding frosting between each. Place the final layer on top.

12. 12

    Apply a thin 'crumb coat' of frosting all over the cake (top and sides) to seal in any loose crumbs. Refrigerate for 15-20 minutes to set the crumb coat.

13. 13

    Remove the cake from the refrigerator and apply the remaining frosting evenly over the top and sides of the cake, creating a thick, smooth layer.

14. 14

    Gently press the mini chocolate chips onto the sides of the cake, working your way around until the sides are fully covered. You can also sprinkle some on top for extra decadence.

15. 15

    Refrigerate the cake for at least 30 minutes before slicing and serving. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.