Ingredients

For the Chocolate Cake (3 layers, 8-inch pans)

2 cups (250 g) all-purpose flour

1 ¾ cups (350 g) sugar

¾ cup (75 g) unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 large eggs (room temp)

1 cup (240 ml) buttermilk (room temp)

½ cup (120 ml) vegetable oil

2 tsp vanilla extract

1 cup (240 ml) hot coffee

For the Buttercream (Ombre Effect)

1 ½ cups (340 g) unsalted butter, softened

5 cups (600 g) powdered sugar

3–4 tbsp heavy cream or milk

1 tsp vanilla extract

Pinch of salt

Cocoa powder (to tint darker shades)

For the Chocolate Ganache Drip

1 cup (170 g) semi-sweet chocolate chips

½ cup (120 ml) heavy cream

For Decoration

Buttercream rosettes (in different cocoa shades)

Coffee beans or chocolate pearls

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Instructions

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.

2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.

3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth.

4. Slowly stir in hot coffee (batter will be thin).

5. Divide into pans and bake 30–35 min. Let cool completely.

Step 2: Make the Buttercream

1. Beat butter until light and fluffy.

2. Gradually add powdered sugar.

3. Mix in vanilla, salt, and cream to desired consistency.

4. Divide into 3–4 bowls. Leave one white, add cocoa powder gradually to tint light brown → medium brown → dark brown for the ombre effect.

Step 3: Frost & Ombre

1. Place first cake layer, spread with buttercream, repeat with others.

2. Apply a crumb coat, chill 20 min.

3. Apply ombre frosting: white on top, then lighter brown, medium, and darkest at bottom. Smooth with a cake scraper.

Step 4: Ganache Drip

1. Heat cream until just simmering. Pour over chocolate, wait 2 min, stir smooth.

2. Let cool slightly before dripping down cake edges with a spoon or squeeze bottle.

Step 5: Decoration

Pipe rosettes on top with buttercream shades.

Add chocolate/coffee beans.