Chocolate Church Cake

1. Create Frosting

In a large saucepan, combine granulated sugar with heavy cream and bring the mixture to a rolling boil. Simmer gently to develop a smooth consistency before adding unsweetened chocolate and unsalted butter. Stir until smooth, incorporate vanilla extract, then set aside to cool to room temperature.

2. Prepare Cake Pans

Coat three 9-inch round cake pans with nonstick cooking spray, line with parchment paper, spray again, and dust with cocoa powder.

3. Combine Dry Ingredients

In a very large bowl, whisk together granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and fine salt. Create a well in the center.

4. Combine Wet Ingredients

Whisk together eggs, buttermilk, canola oil, and vanilla extract in a medium bowl. Pour into the well of dry ingredients, stir to combine, then add boiling water. Mix until smooth.

5. Bake Cake Layers

Divide the batter evenly among the prepared cake pans and bake in a preheated oven for 32-35 minutes. Test for doneness with a toothpick. Let cool in pans for a few minutes before transferring to a wire rack to cool completely.

6. Whisk Frosting

Once the frosting has cooled, whisk it to ensure a smooth and spreadable consistency.

7. Assemble Cake

Place the first cake layer on a cake plate, spread frosting over the top, and repeat with remaining layers. Spread frosting over the top and sides of the cake, then chill to firm up before final touch-up with an offset spatula or butter knife for a smooth appearance.