Soak the bake even strips in water if using and set aside.

Preheat the oven to 325 degrees F. Grease three 7-inch or two 8-inch round cake pans with nonstick cooking spray and line the bottom of each pan with a parchment paper circle. Place a 3-inch-wide strip of parchment paper around the sides of each pan.

In a large mixing bowl, add the flour, cocoa powder, baking soda, baking powder, sugar, and salt. Whisk until all of the lumps are smoothed out and the dry ingredients are well incorporated.

In a separate large bowl, add the buttermilk, vegetable oil, the dissolved coffee in the cup of hot water, eggs, and vanilla extract. Whisk the wet ingredients together until the eggs are well combined.

Pour the wet ingredients into the bowl of dry ingredients in three additions. Mix well after each addition. This helps to prevent a lumpy batter.

Pour the cake batter evenly into the prepared pans making sure it is evenly distributed among the pans.

Place the soaked bake even strips on the outside of the cake pans.

Place in the preheated oven and bake for 30 to 35 minutes with the baking strips or 25 to 30 if you’re not using the baking strips or until a toothpick inserted in the center of the cakes comes out with moist crumbs or clean. Wet batter means to bake it longer. If you’re using two 8-inch cake pans, bake the layers for 40-45 minutes with the baking strips or 35-40 minutes without them.

Let the cakes cool on a wire rack for 15 minutes before turning out.

Turn the cakes out onto the wire rack and let cool completely.

Once cooled to room temperature, wrap each cake layer in plastic wrap and chill in the freezer for 30 minutes if using straight away or set aside to assemble the next day.

Place the chopped chocolate in a large heat-proof bowl. Set aside.

In a medium saucepan, add the heavy cream and place over medium heat until it begins to bubble. Stir occasionally

Remove from the heat and pour over the chocolate and allow it to sit for about 10 minutes to help the heat melt the chocolate before stirring.

After 10 minutes, start to whisk the cream and chocolate together in the of the bowl. The chocolate will be completely melted and the ganache is smooth and glossy. Set aside to thicken.

In a large bowl, add in the butter. Beat with a hand mixer on medium speed until creamed.

Add 2 cups of powdered sugar and the vanilla extract. Mix on low speed until the powdered sugar is incorporated. Scrape down the sides and bottom of the bowl.

Add 3 cups of powdered sugar and mix low until the powdered sugar is all incorporated.

Add the remaining powdered sugar and mix on low until combined. Scrape down the sides ad bottom of the bowl. Turn mixer to medium/high speed and beat until light and fluffy.

Add in the 2 ½ cups of chocolate ganache that’s at a pourable consistency and beat until combined. If the ganache has firmed up and no longer will pour, warm up in 20 second intervals in the microwave until you reach a pourable consistency.

Level the cake layers with a cake leveler or large serrated knife to 1 ¼ inch thickness.

Place a onto a cake turntable. Spread a little of the buttercream onto the bottom of the cake board or cake plate to secure the cake to it.

Fill a disposable piping bag fitted with a large round tip with the chocolate ganache buttercream. Pipe or spread a ¼ inch layer of buttercream onto the first layer. Add the next layer of cake and repeat with the second layer of buttercream and add the third layer.

Run an angled spatula around the side of the cake to flatten the filling against the side of the cake.

Apply a thin crumb coat of buttercream all over the cake.

Place in the fridge and chill for 15 minutes.

Add a large dollop of buttercream on top of the cake and spread a thick layer of buttercream on to the top of the cake and down the sides of the cake. Use a tall metal scraper to create a smooth finish. Chill for another 30 to 45 minutes before adding the ganache drip.

To create the perfect drip, the ganache should be the consistency of a thick syrup. It should reach this consistency 20-30 minutes after you have made it, depending on how warm/cool your kitchen is. If it has firmed up too much, heat it in 10 second bursts in the microwave.

Always test the ganache first before using it on the cake. To do this, fill a piping bag 1/3 full of ganache. Cut a very small hole in the end of the piping bag and hold above the edge of an upside-down cake pan.

Squeeze the piping bag in intervals as you turn the cake pan on the turntable. If the drips finish halfway down the pan, it is ready to use on the cake. If the ganache is too runny, allow it to cool for a few more minutes and try again. If it’s too firm, warm an additional 5 to 10 seconds more in the microwave.

Once the ganache drip is tested and to your liking, hold the piping bag over the top edge of the cake and squeeze gently then firmer in intervals to create random drips as you turn the turntable.

Spoon more ganache onto the top of the cake and use an angled spatula to smooth it to the edges.

Place back in the fridge for 15 to 30 minutes to allow the ganache drip to firm up.

In a piping bag fitted with a large star tip, I like the Wilton 1M, fill with remaining buttercream.

Pipe two rosette swirls opposite each other on the top of the cake.

Pipe four more in between the rosettes on each side so that you have ten in total.