Chocolate Overload Cake

• Preheat oven to 350.
• Spray three 8 inch pans with pam, line with parchment and spray again.
• In a large bowl, combine flour, cocoa, baking powder, baking soda, salt., sugar.
• Whisk to combine.
• Add milk, eggs, oil, vanilla and blend.
• Add water until smooth.
• Divide evenly into 3 pans. I used a food scale and each pan had 1 lb, 8 ounces batter.
• Bake 35-40 mins until a toothpick comes out clean.
• Cool 10 mins. Flip out onto parchment and freeze layers until ready to frost.

Frosting

• Beat butter until creamy.
• Add cocoa and salt.
• Add powdered sugar alternating with cream.
• Pour in chocolate last on low until blended.
• Finish by mixing with rubber spatula to remove air bubbles.

Assembly

• Stack the layers with buttercream in between and apply a thin crumb coat to trap crumbs. Chill 1 hour. Apply rest of frosting for your second coat. You will have extra for decorations. I save any extras for cupcakes.

Drip

• Heat cream in microwave safe dish until simmering.
• Add chips and let sit 2 mins.
• Stir smooth.
• Pop in fridge about 10 mins.
• Pour into squeeze bottle and drip down the sides of your cold frosted cake.