Classic Triple Chocolate Cake

Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder, sifted
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup rich, dark chocolate-infused vegetable oil
• 1 cup velvety buttermilk, at room temperature
• 1 cup piping hot water
• 2 large eggs, at their room temperature best
• 2 tsp pure vanilla extract

Chocolate Symphony Swiss Meringue Buttercream:

• 5 large egg whites
• 1 1/2 cups fine granulated sugar
• 1 1/2 cups premium unsalted butter, luxuriously softened
• 8 oz heavenly dark chocolate, meticulously chopped, then melted and cooled*

Assembly:

• An opulent cascade of chocolate curls, pearls, and flakes for a regal touch

*Indulge in the same preparation steps provided in the initial recipe, and embrace the delight of a Decadent Triple Chocolate Cake adorned with a luscious Chocolate Symphony Swiss Meringue Buttercream. Crown your creation with an opulent cascade of chocolate curls, pearls, and flakes for a regal touch.