Double Chocolate Butterfinger Layered Cake

Indulge in the ultimate chocolate and Butterfinger lovers dream with this decadent Double Chocolate Butterfinger Layered Cake. Moist chocolate cake layers are sandwiched between layers of rich chocolate Butterfinger frosting and garnished with crunchy Butterfinger pieces.

Ingredients:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups chopped Butterfinger candy bars
• 1 1/2 cups semisweet chocolate chips
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup heavy cream
• 1 tsp pure vanilla extract
• Additional Butterfinger candy bars for garnish

Instructions:

Set the oven temperature to 175C 350F

Butter and dust three 9-inch circular cake pans

Sift the flour, sugar, baking soda, cocoa powder, baking powder, and salt into a large mixing bowl

To the dry ingredients, add eggs, buttermilk, vegetable oil, and vanilla extract

Blend until thoroughly blended

After the batter is smooth, stir in the boiling water

Its okay that it will be thin

As soon as a toothpick inserted into the center comes out clean, bake the batter in the preheated oven for 30 to 35 minutes, dividing it equally among the prepared pans

After letting the cakes cool in the pans for ten minutes, take them out and let them cool fully on a wire rack

Melt the semisweet chocolate chips in 30-second increments in a microwave-safe bowl, stirring until smooth

Allow it to cool a little

Creamy and smooth butter that has softened should be beaten in a different, sizable mixing bowl

Add the cocoa powder and powdered sugar to the butter gradually, stirring until thoroughly blended

Once the chocolate has melted, add it and stir until the frosting is smooth and creamy

Once the frosting has a spreadable consistency, beat in the heavy cream and vanilla extract

After the cake has cooled, place one layer on a serving plate and cover it with a thick layer of frosting

Over the frosting, scatter chopped Butterfinger candy bars

Continue with the subsequent layer

After putting the third cake layer on top, frost the sides and top of the cake

Add some more chopped Butterfinger candy bars as a garnish for the cake

To allow the flavors to meld, place the cake in the refrigerator for at least an hour before serving

Enjoy your delectable Double Chocolate Butterfinger Layered Cake after slicing it