Layered Chocolate Cake with Creamy

• ½ cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream
• 4 oz white chocolate (melted and cooled, optional)

Instructions

Making the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
4. Reduce the speed to low and gradually pour in the boiling water. Mix until smooth; the batter will be thin.
5. Divide the batter evenly between the cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Preparing the Creamy Filling:

1. Beat the softened cream cheese in a mixing bowl until smooth.
2. Gradually add the powdered sugar and continue beating until fully incorporated.
3. Pour in the heavy cream and vanilla extract, then beat until light and fluffy.
4. Refrigerate until ready to use.

Making the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan until it begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
4. Stir until the chocolate is fully melted and the ganache is smooth.
5. If using, stir in the butter for added shine. Allow the ganache to cool slightly before using.

Preparing the Frosting (Optional):