Graduation Cap Celebration Cake

Instructions

1. 11

   Preheat your oven to 175°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans. Line the bottoms with parchment paper.

2. 22

   In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.

3. 33

   In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.

4. 44

   Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly add the hot coffee and mix until the batter is smooth. The batter will be thin.

5. 55

   Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

6. 66

   Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely. Once cool, level the cakes if necessary using a serrated knife.

7. 77

   For the vanilla buttercream: In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, mixing on low speed until combined, then increase speed and beat until smooth.

8. 88

   Add the heavy cream, vanilla extract, and a pinch of salt to the buttercream. Beat on high speed for 3-5 minutes until the frosting is light, fluffy, and spreadable.

9. 99

   Place one cake layer on your serving plate or cake stand. Spread about 1/3 of the buttercream evenly over the top. Place the second cake layer on top and cover the entire cake with the remaining buttercream, creating a smooth finish.

10. 1010

    For the graduation cap: Melt the dark chocolate using a double boiler or microwave. Spread the melted chocolate evenly onto a piece of parchment paper to form a thin square (approximately 20x20 cm / 8x8 inches). Let it set in the refrigerator until firm, then carefully cut into a perfect square.

11. 1111

    Carefully place the chocolate square on top of the frosted cake to form the top of the graduation cap. If desired, you can use a small amount of extra buttercream to secure it in place.

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    Roll out a small piece of black fondant and cut a thin strip to create the 'tassel' cord. Form a small, flat circle for the top of the tassel and several thin strands for the bottom. Attach the tassel to the center of the chocolate cap with a tiny dot of water or buttercream.

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    Optionally, decorate the sides of the cake with piping using any leftover buttercream or add sprinkles in school colors. Serve and enjoy your celebratory graduation cake!