📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. I use parchment paper circles on the bottom too – makes life easier.
2. In a large bowl, whisk together the all-purpose flour, cocoa powder (dutch-processed is best!), granulated sugar, brown sugar, baking powder, baking soda, smoked paprika, espresso powder, and salt. Seriously, don't skimp on the smoked paprika! It’s what gives this cake its soul.
3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Make sure your buttermilk is room temperature, or you might get some curdling action going on.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! You want a tender cake, not a hockey puck.
5. Stir in the boiling water. The batter will be thin – don't panic! This is what gives the cake its moistness.
6. Divide the batter evenly among the prepared cake pans. I use a kitchen scale to make sure they're all even. Nobody wants a lopsided cake!
7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on them, ovens vary! You don't want to dry them out.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Patience is key here!
9. While the cakes are cooling, prepare the chocolate buttercream frosting. In a large bowl, beat the softened butter until light and fluffy. Don't melt the butter completely!
10. Gradually add the powdered sugar, beating on low speed until combined. You might want to cover your mixer with a towel – powdered sugar explosions are never fun.
11. Add the melted and cooled dark chocolate, heavy cream, and vanilla extract. Beat on medium speed until smooth and creamy. If it’s too thick, add a tablespoon of heavy cream at a time until you reach your desired consistency.
12. Once the cakes are completely cool, level them with a serrated knife if necessary. This is optional, but it makes for a prettier cake.
13. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of chocolate buttercream frosting.
14. Top with the second cake layer and repeat with more frosting. Place the final cake layer on top and frost the entire cake with the remaining buttercream.
15. Garnish with chocolate shavings, a dusting of smoked paprika, or whatever your heart desires! Get creative!
16. Chill the cake for at least 30 minutes before serving. This helps the frosting set up and makes slicing easier. My trick? I always chill it for an hour.
17. Slice, serve, and prepare for rave reviews! Everyone always asks me for this recipe.