Ingredients:

  • 2 cups All-Purpose Flour (Sifted)
  • 2 cups Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder (Dutch-Process)
  • 1 ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 2 Large Eggs (Room temperature)
  • 1 cup Buttermilk (Room temperature)
  • ½ cup Vegetable Oil (or neutral oil)
  • 2 tsp Vanilla Extract
  • 1 cup Hot Brewed Coffee (or hot water, boiling hot)
  • 12 oz High-Quality Dark Chocolate (60–70% cocoa, chopped finely)
  • 1 ½ cups Heavy Cream (35% fat minimum)
  • 2 Tbsp Unsalted Butter (Optional, for shine and stability)
  • ¼ cup Powdered Sugar (Confectioners’ Sugar, Optional)
  • 8 oz Pink Fondant or Marzipan
  • 1 Tbsp Chocolate Sprinkles (Jimmies, for eyes and tails)
  • Pinch Edible Pink Glitter (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper circles.
  2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Whisk thoroughly to ensure leavening agents are distributed.
  3. In a separate bowl, combine eggs, buttermilk, oil, and vanilla extract. Beat until just combined.
  4. Slowly add the wet mixture to the dry mixture, mixing on low speed until just incorporated. Do not overmix.
  5. Carefully and quickly whisk the hot brewed coffee (or water) into the batter. The batter will be very thin—this is spot on.
  6. Divide batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. They must be fully cold before frosting.
  7. In a small saucepan, bring the heavy cream (and butter, if using) just to a simmer. Remove immediately from the heat.
  8. Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate. Let sit undisturbed for 5 minutes, then gently whisk the mixture until the ganache is smooth, glossy, and emulsified. Stir in powdered sugar if using.
  9. Allow the ganache to cool at room temperature for 1–2 hours, stirring occasionally, until it reaches a thick, spreadable consistency—like thick mud.
  10. Knead the pink fondant or marzipan until pliable. Roll small ovals for the pig bodies, small flat discs for ears and snouts. Attach features using a tiny dot of water, create nostrils, and press two small chocolate sprinkles into the head for eyes. Create coiled tails and attach them.
  11. Level the tops of the fully cooled cake layers if necessary. Place the first layer onto a serving plate. Spread a generous layer of ganache on top. Place the second layer on top. Cover the entire cake (sides and top) with the remaining thick ganache, creating swirls and textures to mimic mud.
  12. Gently place the sculpted pigs onto the cake, positioning them so they look like they are rolling or sinking lazily into the chocolate mud. Chill the cake for at least 30 minutes before serving to fully set the ganache and ensure stability.