📖 Instructions

1. Prepare the Melon Pan Topping: In a bowl, cream together 1/2 cup (113g) of unsalted butter and 3/4 cup (150g) of granulated sugar until light and fluffy. Beat in one large egg and 1 teaspoon of vanilla extract.
2. Add the dry ingredients: Gradually add 2 cups (250g) of all-purpose flour and 1/2 teaspoon of baking powder to the wet ingredients. Mix until a smooth dough forms. Divide the dough into equal portions (about 12-16 pieces).
3. Shape the Melon Pan Topping: Roll each portion into a thin, round disc (about 3-4 inches in diameter). Sprinkle with granulated sugar for that classic crunchy crust. Pro Tip: If the dough is too sticky, chill it in the refrigerator for about 15-20 minutes before rolling.
4. Make the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
5. Combine dry ingredients: In a large bowl, whisk together 2 1/2 cups (313g) of all-purpose flour, 1 cup (100g) of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt.
6. Combine wet ingredients: In another bowl, whisk together 1 3/4 cups (350g) of granulated sugar, 1 cup (240ml) of buttermilk, 1/2 cup (120ml) of vegetable oil, two large eggs, and 2 teaspoons of vanilla extract.
7. Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in 1 cup (240ml) of hot coffee. The batter will be thin, but that's perfectly normal. Don't overmix!
8. Bake the cake layers: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. Prepare the Cream Filling: In a large bowl, beat 2 cups (473ml) of heavy cream with 1/2 cup (60g) of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Be careful not to overwhip!
10. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of the cream filling over the cake. Repeat with the remaining cake layers and cream filling.
11. Add the Melon Pan topping: Gently press the Melon Pan discs onto the top and sides of the cake, covering it completely. Drizzle with melted chocolate, if desired.
12. Chill and Serve: Refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld together and the cream to set. Enjoy every delicious bite!