Mocha Cake

This mocha cake is moist fluffy and packed with chocolate and coffee flavor. Between each layer youll find a mocha buttercream chocolate ganache and chopped chocolate covered espresso beans.
Ingredients
For the Cake
3 cups allpurpose flour
2 ⅔ cups granulated sugar
3 tbsp cocoa powder nice quality
1 tsp kosher salt
1 tbsp baking soda
1 ½ tsp baking powder
½ cup sour cream
12 cup buttermilk
3 eggs large
1 14 cups coffee hot strong
12 cup water
¾ cup veggie oil
For the Buttercream
1 lb butter unsalted
2 lb confectioners sugar

1 tbsp cocoa powder
1 tbsp espresso powder
1 tbsp vanilla
3 tbsp heavy cream
12 tsp salt
For the Ganache
12 cup dark chocolate chopped
14 cup heavy cream
For the Assembly
12 cup chocolate covered espresso beans
Instructions
For the Batter
Preheat oven to 350F. 
Butter and flour three 9inch cake pans. I highly recommend using cake strips for a more even bake.
Sift together the dry ingredients including the sugar into the bowl of a stand mixer and whisk to combine.
Add the wet ingredients into a large bowl and whisk together.
Add the wet ingredients to the dry ingredients.
Whisk to combine then mix on level 2 for two minutes.
Distribute batter evenly to the three pans and bake for about 3540 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
Allow time to cool for 5 minutes then invert onto wire racks to cool fully.
For the Mocha Buttercream
Sift the confectioners sugar salt cocoa and espresso powder into a bowl.
For the assembly
Pipe buttercream on the first layer add a swirl of the ganache then a sprinkle of chopped espresso beans.
Add the second layer on and repeat the process.
Add third layer on and cover cake with buttercream. Smooth using an offset spatula.
Drizzle ganache on top of cake smooth the top and allow to set.
Pipe dollops of buttercream on the edge using a large closed star tip.
Top each dollop with a chocolate covered espresso bean.