Preheat your oven to 350°F (175°C) and grease and flour your cake pans.

In a large bowl, mix the flour, cocoa powder, sugar, baking powder, and baking soda.

Add the eggs, milk, oil, and vanilla extract. Beat until smooth.

Gradually add the hot water while mixing to form a thin batter.

Pour the batter into prepared pans and bake for 30-35 minutes.

Let the layers cool completely before slicing them evenly.

Heat the milk in a saucepan over medium heat until warm (not boiling).

In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.

Gradually add the warm milk to the egg mixture, whisking constantly to avoid scrambling the eggs.

Return the mixture to the heat and stir until it thickens.

Add vanilla extract and let the mixture cool completely.

Whip the heavy cream until stiff peaks form, then gently fold it into the cooled mixture.

Chop the chocolate into small pieces.

Heat the heavy cream until warm, then pour it over the chopped chocolate.

Let the mixture sit for a minute, then stir until smooth and glossy.

Let the ganache cool slightly before using.

Beat the butter until smooth and creamy.

Gradually add the powdered sugar while mixing to avoid a sugar storm!

Add milk, vanilla extract, and salt. Mix until smooth and well-combined.

Divide the buttercream into different bowls and add food coloring to create shades of pink.

Place the first cake layer on a serving plate.

Spread a layer of Bavarian cream, followed by a drizzle of chocolate ganache.

Repeat the process with the remaining layers of cake, Bavarian cream, and ganache.

Chill the cake in the fridge for 30 minutes to set the layers.

Cover the entire cake with buttercream, smoothing the surface with a spatula.

Decorate the cake with piping patterns using buttercream and arrange frozen rose decorations on top.

Add sugar pearls for an elegant touch.