Decadent Nine-Layer Chocolate Cake

1. Prep Pans

Preheat your oven to 325°F (163°C). Grease three 9-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and grease the parchment. Dust each pan with cocoa powder, tapping out the excess.

2. Make Frosting

Combine sugar and cream in a large saucepan over medium heat, stirring until it reaches a boil. Simmer on low for 6 minutes. Remove from heat. Add chopped chocolate and cubed butter, stirring until melted. Incorporate vanilla extract. Let the mixture cool to room temperature.

3. Make Cake

In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla. Create a well in the center of the dry ingredients; pour in wet ingredients. Whisk gently until just combined, with some clumps remaining. Stir in 1 1/2 cups boiling water until the batter is smooth and well combined.

4. Bake

Divide the batter evenly among the prepared pans. Bake for 32-35 minutes or until a toothpick comes out with a few crumbs. Cool the cakes in the pans on a wire rack.

5. Assemble Cake

Once cooled, remove cakes from pans and discard parchment. Trim tops to level if necessary. Whisk frosting to thicken without overbeating. Place the first cake layer on a plate, spread with 3/4 cup of frosting, and top with the next layer. Repeat with all layers, refrigerating if needed between layers. Apply remaining frosting around the outside of the cake. Smooth with a spatula dipped in hot water and wiped clean.