Epic Chocolate Overload Explosion Cake -

Ingredients
– 2 1/2 cups all-purpose flour
– 1 3/4 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup buttermilk, room temperature
– 1/2 cup vegetable oil
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1 cup hot water

For the Chocolate Ganache:
– 8 ounces semi-sweet chocolate, chopped
– 1 cup heavy cream

For the Toppings:
– 1 cup mini chocolate chips
– 1 cup chocolate shavings or curls
– Assorted chocolate candies (optional)

Directions
1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually stir in the hot water until the batter is smooth and thin.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Ganache:
1. Place chopped chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
3. Pour the hot cream over the chocolate and let sit for 5 minutes, then whisk until smooth. Let cool slightly before using.

To Assemble:
1. Place one cake layer on a serving plate and spread a layer of ganache on top. Repeat with the second layer and more ganache. Top with the third cake layer.
2. Pour the remaining ganache over the top of the cake, letting it drip down the sides.
3. Decorate with mini chocolate chips, chocolate shavings, and candies for an epic explosion of chocolate!