Preparation of the mud cake

1. Preheat the oven to 338°F / 170°C and Line 2 round 15 cm cake pans
2. Place the chocolate pieces, butter, coffee and water in a saucepan over low heat, melt and let cool.
3. In another bowl, whisk together the eggs, buttermilk, oil and vanilla.
4. In a large bowl, sift together the flour, unsweetened cocoa powder, baking soda and salt, then add the sugar.
5. Add the liquid ingredients (eggs, milk, oil) to the mixture (chocolate, butter, coffee and water).
6. Then pour this mixture in several times into the bowl containing the dry ingredients.
7. Mix to obtain a smooth and homogeneous paste (the preparation is a little liquid it is normal)
8. Pour the cake mixture into your baking pans and bake for about 40-50 minutes.
9. Let your cakes cool for 10 minutes before unmolding them, then let your cakes cool completely on a wire rack.
10. Then cover with cling film and place in the fridge for at least 2 hours.

Preparation of the Praline ganache

1. Place the chocolate pieces in a bowl.
2. Bring the heavy cream to a boil in a saucepan over medium heat.
3. Pour the heavy cream over the chocolate and mix with a wooden spatula.
4. When the chocolate has melted, add the praline paste.
5. Cover with plastic wrap and place in the refrigerator overnight.
6. As soon as the ganache is cold, whip it up before using it to fill the cake.

Preparation of the Swiss Meringue Buttercream

1. Place the whites and sugar in the bowl of a mixer and heat in a double boiler.
2. Mix thoroughly and control the temperature, which should reach 131°F /55°C.
3. Attach the bowl to the stand mixer with the whisk attachment and beat for 10 to 15 minutes until you have a firm, glossy meringue.
4. Lower the speed of the mixer and add the butter, vanilla and salt.
5. Resume high speed and whip for at least 5 minutes until thick and smooth.
6. Add a pinch of pink food coloring and mix with the flat spatula for 2 minutes.

Preparation of the purple icing

1. Chop the white chocolate and melt it with the heavy cream (in a double boiler or in the microwave on low power).
2. Remove from heat and add the purple coloring.
3. Let the icing come to room temperature before using.

Assembling the Layer Cake

1. Using a cake leveler, cut your cakes into layers of equal thickness.
2. Place a cake board on your cake turntable.
3. Place a first layer of cake, apply a ring of buttercream around the edges and fill the center with chocolate praline ganache, smooth with an angled spatula and cover with another layer of cake.
4. Repeat this step for all layers of the cake and place your cake in the fridge for at least 20 minutes.
5. Then cover the whole cake with a thin layer of buttercream and place in the fridge for another 10-15 minutes.
6. Finish by applying a final layer of buttercream to the whole cake and smooth with a icing smoother and place in the fridge again for about 1 hour.
7. Then drizzle the purple icing over the top of the cake and using a spatula smooth the icing until it overflows and drips over the edges.
8. Decorate with your treats