Baking & Dessert · Dessert
Chocolate Cake
A tall three-layer chocolate cake with rich chocolate buttercream, glossy chocolate ganache, and chocolate curls.
- Prep time
- 40 minutes
- Cook time
- 30 minutes
- Total time
- 1 hour 45 minutes
- Servings
- 12 slices
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (65 g) unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 mL) whole milk
- 1/2 cup (120 mL) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 mL) hot coffee
Chocolate Buttercream
- 1½ cups (340 g) unsalted butter, softened
- 4½ cups (540 g) powdered sugar
- 3/4 cup (65 g) unsweetened cocoa powder
- 2 tsp vanilla extract
- 4-6 tbsp (60-90 mL) heavy cream
- Pinch of salt
Chocolate Ganache
- 1 cup (170 g) semi-sweet chocolate chips
- 3/4 cup (180 mL) heavy cream
Decoration
- 1/2 cup (40 g) chocolate curls or chocolate shavings
Directions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, vanilla, and hot coffee, then mix until smooth.
- Divide the batter evenly among the prepared pans and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Beat the butter until fluffy. Mix in the powdered sugar, cocoa powder, vanilla, salt, and enough heavy cream to make a smooth chocolate buttercream.
- Spread buttercream between each cake layer and stack into a tall cake. Apply a thin crumb coat, chill for 15 minutes, then frost the outside smoothly with the remaining buttercream.
- Heat the heavy cream until steaming, then pour it over the chocolate chips. Let sit for 2 minutes before stirring until smooth. Cool slightly.
- Pour the ganache over the top of the cake, allowing it to drip naturally down the sides.
- Finish with chocolate curls or chocolate shavings before slicing and serving.