Moist chocolate cake with vanilla buttercream

Ingredients:

Cake

• 3 cups brown sugar
• 3/4 cup canola oil
• 3 eggs
• 2 and 2/3 cups premium flour
• 2 and 1/4 teaspoons baking powder
• 2 and 1/4 teaspoons of baking soda
• 1.5 tsp table salt
• 1 tbsp vanilla extract
• 1.5 cups of milk
• 1.5 cups of water
• 1 and 1/8 cups cocoa powder

Cream glaze

• 680 g of sweet butter, softened
• 3 cups sifted powdered sugar
• 2 tbsp vanilla extract
• 1 pinch of salt

Ganache

• 1 and 1/4 cups semi-sweet chocolate chips, 60% cocoa content
• 3/4 tbsp corn syrup
• 3/4 cup heavy cream

Preparation:

1. Preheat the oven to 170°C (350°F). Grease three 25cm cake pans and line the bottoms with parchment paper. Alternatively, grease the pans and then dust them with flour.
2. To prepare the cake layersCombine the brown sugar and canola oil in the bowl of an electric mixer. Beat on low speed until the eggs are combined. Let the sugar, butter, and eggs continue to beat while you sift the flour, baking powder, baking soda, and salt into a separate bowl.
3. In another small bowl, combine the vanilla extract and milk. Bring the water to a boil and pour it into the cocoa powder, whisking until smooth. Add the flour mixture to the egg mixture, then the milk and vanilla, one at a time, beginning and ending with the flour. Turn off the mixer, scraping down the sides of the bowl after each addition. Reduce the speed to low and add the softened cocoa powder.
4. Scrape down the sides of the bowl and pour the batter into the prepared pans. Bake for about 15 minutes or until a toothpick comes out clean. Once the cakes have cooled, remove them from the pans and refrigerate.
5. For cream glazePlace the softened butter in the bowl of an electric mixer and beat it on low speed, adding the powdered sugar. Once combined, turn off the mixer and scrape down the sides of the bowl. Add the vanilla extract and salt, and beat on medium speed for 5-7 minutes.
   
   Spread the mixture over the cake layers and cover the outside of the cake. Refrigerate the cake for 10-20 minutes to allow the glaze to set.
6. To make ganachePlace the chocolate chips and corn syrup in a heatproof bowl. Bring the heavy cream to a simmer in a saucepan and let it cool slightly. Pour it into the chocolate and whisk until smooth.
   
   Pour the mixture over the cake. Using an offset spatula, smooth the top so the ganache runs down the sides. Refrigerate for 20 minutes or more.
7. Serve the cake cold or let it come to room temperature.