Rocky Robin Cake Recipe

Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add the softened butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined.

Gradually pour in the buttermilk and hot water, mixing until the batter is smooth.

Divide the batter evenly between the prepared cake pans and smooth the tops.

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, then transfer them to a wire rack to cool completely.

In the meantime, prepare the vanilla buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and vanilla extract, mixing well after each addition. Add milk, one tablespoon at a time, until desired consistency is reached.

Once the cakes are cooled, spread a layer of vanilla buttercream on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining buttercream.

To make the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Stir until the chocolate is melted and the ganache is smooth.

Pour the ganache over the frosted cake, allowing it to drip down the sides.

Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.

Slice the Rocky Robin Cake and enjoy!