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1
Preheat oven to 350F. Grease three 5-inch cake pans and line the bottoms with parchment paper.
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2
To prepare chocolate cake, in a large bowl, whisk the flour, baking powder, baking soda and salt.
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3
In another bowl, whisk the boiling water and cocoa powder until smooth.
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4
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.
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5
Reduce the speed to low and beat in half of the flour mixture, followed by the chocolate mixture. Beat in the remaining flour mixture until just incorporated.
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6
Divide the batter and pour into the prepared cake pans. Bake 15 to 20 minutes or until a toothpick inserted into the cake comes out clean. Let cool completely.
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7
For the rice krispies layer, melt chocolate and butter in a heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth. Let cool to room temperature. Then stir in rice krispies until evenly coated.
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8
Divide the mixture onto the three cake layers and spread out evenly across the tops, going right to the edges.
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9
To prepare frosting, in a large heatproof bowl, beat sugar with a handheld electric mixer for a minute until foamy. Increase speed and add sugar slowly while beating. Continue beating until meringue becomes stiff and glossy.
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10
To assemble the cake, place one chocolate cake layer on a serving plate, spread a thick layer of frosting on top.
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11
Repeat stacking two more times.
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12
Using a kitchen torch, lightly brown the top and sides of the frosting.
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13
Leave it at room temperature and serve the cake in the same day.
