Ingredients:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
For the Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache Drip:
- 150 g dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
For Decoration:
- 8 KitKat fingers, cut into pairs
- Assorted chocolate bars
- Chocolate-coated wafer sticks
- Chocolate truffles
- Mini chocolate candies
- Chocolate curls or shavings
- Chocolate sprinkles (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch square cake pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth, then slowly pour in the hot coffee or hot water and stir until the batter is glossy.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Prepare the buttercream by beating the butter until fluffy. Gradually add the powdered sugar, cocoa powder, vanilla, salt, and heavy cream, beating until light and creamy.
- Frost the cooled cake evenly on the top and sides, creating a smooth finish with an offset spatula.
- Heat the heavy cream until steaming, then pour it over the chopped dark chocolate. Let stand for 2 minutes before stirring until smooth. Mix in the butter for extra shine and allow the ganache to cool slightly.
- Spoon the ganache around the top edge of the cake, allowing it to drip naturally down the sides. Cover the top with the remaining ganache.
- Decorate the cake generously with KitKat pieces, assorted chocolate bars, chocolate truffles, wafer sticks, mini chocolate candies, and chocolate curls, arranging them to create a rich "chocolate overload" appearance.
- Chill the cake for 20 to 30 minutes before serving so the ganache sets while remaining soft and glossy.