Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans. Line bottoms with parchment paper.

Step 2: In a large bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt.

Step 3: Add buttermilk, oil, eggs, and vanilla. Mix until well combined. Gradually add hot water or coffee, mixing until smooth. The batter will be thin.

Step 4: Divide batter evenly among pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

Step 5: To make frosting, beat butter until fluffy. Add powdered sugar, cocoa, salt, and vanilla. Mix in heavy cream until smooth and spreadable.

Step 6: To make ganache, heat cream until just simmering. Pour over chocolate chips, let sit 1 minute, then stir until smooth. Cool slightly.

Step 7: Layer the cakes with chocolate frosting. Pour ganache over the top and let it drip down the sides.

Step 8: Pile chopped chocolate bars and chips on top. Chill briefly to set before serving.

Storage Information

Store cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving. For longer storage, freeze individual slices wrapped tightly and thaw overnight in the fridge.

Taco Potato Casserole is a hearty, flavorful twist on taco night! This dish layers seasoned ground meat, tender potatoes, melty cheese, and your favorite toppings all in one delicious casserole. It’s family-friendly, easy to customize, and perfect for weeknight dinners or potlucks.

Ingredients:
4 large russet potatoes, peeled and diced
1 pound ground beef or turkey
1 small onion, diced
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chiles, drained
1 packet taco seasoning mix
1 cup shredded cheddar cheese
Salt and pepper to taste
Optional toppings: sour cream, chopped cilantro, diced tomatoes, green onions, jalapeños

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