INGREDIENTS:
For the Cake:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the Cashew Butter Frosting:
– 1 cup unsalted butter, softened
– 1 cup creamy cashew butter
– 4 cups powdered sugar
– 1/4 cup heavy cream
– 1 teaspoon vanilla extract
For the Chocolate Ganache:
– 1 cup heavy cream
– 8 oz semi-sweet chocolate, chopped
For Decoration:
– Chopped cashews
– Cashew halves
– Chocolate shavings (optional)
INSTRUCTIONS:
1.Prepare the Cake:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat until smooth.
4. Gradually stir in the boiling water until the batter is well combined and smooth (the batter will be thin).
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
2. **Prepare the Cashew Butter Frosting:**
1. In a large bowl, beat the butter and cashew butter until creamy.
2. Gradually add powdered sugar, mixing until smooth.
3. Mix in heavy cream and vanilla extract until well combined and fluffy.
3. **Prepare the Chocolate Ganache:**
1. Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Allow to cool slightly before using.
4. **Assemble and Decorate the Cake:**
1. Level the cooled cake layers if needed. Place one layer on a cake stand or plate.
2. Spread a layer of cashew butter frosting over the top of the cake layer.
3. Repeat with the remaining layers, applying a thin crumb coat of frosting around the cake to seal in crumbs. Chill for 30 minutes.
4. Apply a final coat of frosting, smoothing the sides and top.
5. Pour the cooled chocolate ganache over the top of the cake, letting it drip down the sides.
6. Decorate with chopped cashews, cashew halves, and chocolate shavings if desired.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Cooling Time: 1 hour | Total Time: 2 hours 5 minutes | Servings: 12
Enjoy this rich and nutty cake!