Bento Cake

Cake Preparation Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

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

Wet Ingredients Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and well combined.

Adding Hot Water Gradually add the hot water to the batter, mixing on low speed until just combined. The batter will be thin.

Dividing the Batter Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Baking the Cakes Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cooling the Cakes Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.

Vanilla Buttercream In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream and vanilla extract. Beat until light and fluffy.

Assembling the Cake Place one cake layer on a serving plate. Spread a layer of vanilla buttercream on top. Repeat with the second cake layer and another layer of vanilla buttercream. Place the third cake layer on top.

Chocolate Ganache In a small saucepan, heat the heavy cream over medium heat until steaming. Remove from heat and pour over the chopped chocolate. Let sit for 1-2 minutes, then stir until smooth and glossy.

Finishing Touches Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

Chilling the Cake Refrigerate the cake for at least 1 hour to set the ganache.

13.Slice and serve the Bento Cake. Enjoy!