The Cake

• 763 g Cake flour
• 625 g Granulated sugar
• 20 g Baking powder
• 8 g Salt
• 283 g Unsalted butter
• 150 ml neutral oil
• 8 large eggs
• 5 large yolks
• 40 ml Vanilla extract
• 600 ml Buttermilk

Chocolate Buttercream

• 710 g Unsalted butter – 570 g room temp + 140 g melted
• 63 g Cocoa powder
• 7 mg Salt
• 300 ml Milk
• 1125 g sifted Powdered sugar
• 150 g Semisweet chocolate – melted & cooled

For the Cake

Preheat oven to 350°F. Butter and flour two 10″ round pans. Whisk together the flour, baking powder, and salt then set aside.

Cream butter and sugar in a stand mixer using a paddle attachment.

Add the oil and vanilla, mix to combine then scrape the bowl down. Add the eggs one at a time mixing well before adding the next. Scrape the bowl down once more and mix again.

Add flour mixture and buttermilk to the butter in alternating batches while mixing on low.

Divide batter evenly between the pans.

Bake at 350°F for about 35-40 minutes or until the centers are set and springy.

Allow to layers cool in pans for a few minutes then invert into a wire rack to cool completely.

For the Chocolate Buttercream

Cream the butter:. Beat the 570 g softened butter on medium-high until pale and fluffy (about 2–3 minutes).

Add cocoa & salt and mix until fully blended.

Add sugar & milk alternately. Start with half the sugar, then half the milk, repeating until smooth and fluffy.

Add melted chocolate last. Beat until fully incorporated and glossy.

Adjust consistency with a tablespoon of milk at a time — thick for piping, softer for spreading.

For the Assembly

Split layers to make 4 total.

Pipe or spread the buttercream onto the first layer, add the next layer on top and repeat until the cake Is built. Cover the cake with buttercream then use an offset spatula to swirl the buttercream around for a decorative effect.