Triple-Chocolate Layer Cake

ACTIVE TIME: 11⁄2 hrs. TOTAL TIME: 3 hrs. SERVES: 16

11⁄4 cups unsweetened cocoa powder 11⁄2 cups buttermilk

21⁄4 cups all-purpose flour

2 tsp. baking soda

1 tsp. baking powder

21⁄2 cups + 2 Tbs. sugar, divided

1⁄2 cup + 2 Tbs. butter, at room temp.

4 eggs

3 tsp. vanilla extract, divided

2 cups semisweet chocolate

chips, divided

6 Tbs. + 12 ⁄ cups heavy cream, divided

3

1 Heat oven to 350°F. Coat three 9" round cake pans with cooking spray; line bottoms with parchment. Whisk cocoa with 1 cup boiling water; stir in buttermilk. Reserve. In separate bowl, mix next 3 ingredients and 1⁄2 tsp. salt. On mediumhigh speed, beat 21⁄2 cups sugar and butter until fluffy. On low speed, beat in eggs and 1 tsp. vanilla. Alternately beat in flour and cocoa mixtures. Divide among pans. Bake 20–25 min. Cool.

2 For filling: In bowl, microwave 1 cup chocolate chips and 6 Tbs. cream in 15-sec. intervals until melted, stirring. Cool. In separate bowl, beat 1 cup cream with remaining sugar and vanilla until stiff. Fold into chocolate mixture. Cover; refrigerate at least 1 hr.

3 For glaze: In pot over medium heat, bring remaining cream to a boil. Remove from heat. Add remaining chips; stir until melted. Transfer to bowl. Cool 15–20 min.

4 Place 1 cake layer on serving platter; spread with half the filling. Top with another cake layer; spread with remaining filling. Top with remaining cake layer. Spread glaze over top. Garnish with candy pieces, if desired. Chill until ready to serve.