Decadent Chicken Skin Chocolate Cake

1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2.In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

3.Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.

4.Stir in the boiling water until the batter is smooth. The batter will be thin; this is normal.

5.Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

6.While the cakes are cooling, prepare the chicken skin crumble. In a bowl, mix the chopped crispy chicken skin with brown sugar, melted butter, and cinnamon until well combined. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until golden and crunchy. Let cool.

7.Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream on top.

8.Add the second cake layer on top and frost the top and sides with whipped cream.

9.Sprinkle the chicken skin crumble generously over the top of the cake. Decorate with additional whipped cream if desired.

10.Slice and serve the cake, enjoying the rich chocolate flavor complemented by the sweet and savory chicken skin crumble.