Rich, moist chocolate cake with just the right measure of sweetness that goes perfectly with chocolate ganache.
INGREDIENTS
Chocolate Cake
1 ¾ cup all-purpose flour
1 ¾ cup sugar
¾ cup dutch-processed cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
2 large eggs, at room temperature
1 cup buttermilk
½ cup canola oil
1 tsp vanilla
1 cup brewed coffee 1/2 cup brewed coffee
3 oz semi-sweet chocolate
Chocolate Ganache
1 cup heavy cream
8 oz semi-sweet chocolate
Chocolate Shards (Optional)
4 oz semi-sweet chocolate
Notes:
This recipe has been updated. The amount of coffee (liquid) in the cake mixture was reduced in half to avoid making the cake crumbly.
If buttermilk is unavailable, you can make it by combining a scant cup of milk with a tablespoon of vinegar or lemon juice. Leave for about 5 minutes or when until it starts to curdle.
You may either use three 6-inch or two 8-inch round cake pans. Using a 6-in cake pan will yield a towering cake. I leave the decision to you.
If you prefer not to go with the rustic or naked look, you may frost all around it.
INSTRUCTIONS
Preheat the oven to 350 degrees F. You may either use three 6-inch or two 8-inch round cake pans. Line with parchment paper and grease. Set aside.
In a bowl, combine the hot brewed coffee and 3 oz semi-sweet chocolate. You want to start dissolving the chocolate in the coffee. Mix well and set aside.
Get your dry ingredients ready. Sift and measure the flour, sugar, cocoa powder, baking soda, baking powder and salt. In the bowl of your electric mixer fitted with a paddle attachment, combine all ingredients well.
Ge your wet ingredients ready. In another bowl, combine buttermilk, oil, eggs and vanilla extract.
With the mixer on low speed, add the wet ingredients slowly. Add coffee and chocolate mixture next. Mix just until combined. Over mixing will create tunnels and a peaked center while under mixing will result to an uneven mixture and a flat cake.
Divide the batter into 2 or 3 pans and bake right away.
Place them in the middle rack of the oven. Carefully space the pans for proper heat circulation. Bake for 30 minutes or until a cake tester (wooden toothpick) comes out almost clean. Work on the chocolate shards and frosting while cooling the cake.
For the chocolate shards
In a bowl, melt the chocolate pieces in the microwave for about a minute, in 30 second intervals. Stir until all pieces are completely melted. Pour on a parchment paper, approximately 12” x 16” in size. With an offset spatula, spread the melted chocolate thinly and evenly. Cover with another sheet of parchment paper of the same size. Roll and keeping it in place, refrigerate for at least half an hour or until it has firmed up. When ready to garnish, unroll and with an offset spatula, lift the pieces gently and decorate.
For the frosting
In a mixing bowl, place the chocolate pieces. Heat up the cream for about 2 minutes in the microwave. Pour the hot cream over the chocolate and mix well. Refrigerate for about half an hour to cool before whipping.
Take out from the fridge and pour the contents in the bowl of the stand mixer, saving about a cup of the chocolate mixture for later.
On medium speed, whip for about 3 minutes until it starts to form medium peaks.
Spread on the cooled cake, either entirely covering the cake or leaving the sides unfrosted just like I did.
Heat up the remaining chocolate ganache in the microwave for about a minute. Pour over the frosted cake. With an offset spatula, work around the cake by spreading the ganache and slightly pushing off the edges to create that nice dripping effect.
Place the chocolate shards on the cake, however you prefer. Refrigerate for a few minutes before cutting. Enjoy!
- Chocolate Cake:
- 1 ¾ cup all-purpose flour
- 1 ¾ cup sugar
- ¾ cup dutch-processed cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 large eggs, at room temperature
- 1 cup buttermilk
- ½ cup canola oil
- 1 tsp vanilla
- 1/2 cup brewed coffee
- 3 oz semi-sweet chocolate
- Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate
- Chocolate Shards (Optional):
- 4 oz semi-sweet chocolate
- Preheat the oven to 350 degrees F. You may either use three 6-inch or two 8-inch round cake pans. Line with parchment paper and grease. Set aside.
- In a bowl, combine the hot brewed coffee and 3 oz semi-sweet chocolate. You want to start dissolving the chocolate in the coffee. Mix well and set aside.
- Get your dry ingredients ready. Sift and measure the flour, sugar, cocoa powder, baking soda, baking powder and salt. In the bowl of your electric mixer fitted with a paddle attachment, combine all ingredients well.
- Get your wet ingredients ready. In another bowl, combine buttermilk, oil, eggs and vanilla extract.
- With the mixer on low speed, add the wet ingredients slowly. Add coffee and chocolate mixture next. Mix just until combined. Over mixing will create tunnels and a peaked center while under mixing will result to an uneven mixture and a flat cake.
- Divide the batter into 2 or 3 pans and bake right away. Place them in the middle rack of the oven. Carefully space the pans for proper heat circulation.
- Bake for 30 minutes or until a cake tester (wooden toothpick) comes out almost clean. Work on the chocolate shards and frosting while cooling the cake.
- For the frosting: In a mixing bowl, place the chocolate pieces. Heat up the cream for about 2 minutes in the microwave. Pour the hot cream over the chocolate and mix well. Refrigerate for about half an hour to cool before whipping.
- Take out from the fridge and pour the contents in the bowl of the stand mixer, saving about a cup of the chocolate mixture for later.
- On medium speed, whip for about 3 minutes until it starts to form medium peaks.
- Spread on the cooled cake, either entirely covering the cake or leaving the sides unfrosted.
- Heat up the remaining chocolate ganache in the microwave for about a minute. Pour over the frosted cake. With an offset spatula, work around the cake by spreading the ganache and slightly pushing off the edges to create that nice dripping effect.
- For the chocolate shards: In a bowl, melt the chocolate pieces in the microwave for about a minute, in 30 second intervals. Stir until all pieces are completely melted. Pour on a parchment paper, approximately 12” x 16” in size. With an offset spatula, spread the melted chocolate thinly and evenly. Cover with another sheet of parchment paper of the same size. Roll and keeping it in place, refrigerate for at least half an hour or until it has firmed up. When ready to garnish, unroll and with an offset spatula, lift the pieces gently and decorate.
- Place the chocolate shards on the cake, however you prefer. Refrigerate for a few minutes before cutting.
This is such an elegant cake! It is beautiful, and the photos are mouth watering.
Thank you so much, Lauren. And thank you for visiting! =)
Hello, i was wondering, can this be made without the coffee… i am truly not a fan of coffee in my chocolate cake.. 🙂
Hello Marsha, the coffee brings out the chocolate and you won’t really taste it in the final product. However, if you really are opposed to adding coffee, try just substituting with water. Good luck! 😉
Hi, I made this cake 2 weeks ago and used 3, 7 inch pans. It was fun to make with your beautiful illustrations. It came out so delicious and pretty. I would like to send phone, how can I do this from here? ps, I could not find dutch cocoa in time, so had to use regular, but will make again with the dutch cocoa. Thanks again. I rate this 5 stars
Hi Betty! That is amazing! I’m so sorry to have read this message so late but I’m very happy to hear that, anyway. Did you mean sending a photo? That would have been awesome! Thanks again.
Hi,
I made this cake this evening. I have been looking for a cake that will gv me this rich, dark color. Unfortunately, it did not produce this rich color. Not sure what I hv done incorrectly. Would u please share some insight.
Thanks so much,
Cheryl
Hi Cheryl, I am sorry to hear that. May i ask what brand or kind of cocoa powder you used? From my experience, using regular cocoa powder produced a deep brown color (not as pictured) while using Dutched cocoa processed (or a combination of both) gave me this darker hue.
What if I only have large eggs not extra large?
Hi Heather! That will do. 🙂
Whoa, I so want to dig into this cake! And I love your photos!
Thank you so much, Maya!
This cake looks amazing!! I need to make chocolate cake soon!
Thanks so much! You should go for it! =)
Oh my GOD this chocolate cake is seriously incredible. I can imagine how rich, moist and intense the chocolate flavour is just by looking at the images!
Thank you, Thalia!!!
I love everything about this post! The process shots, recipe, lighting….EVERYTHING! And I agree with you 100%. Baking IS doable. You just need to be patient 🙂 Can’t wait to try this incredible looking cake recipe!
Thank you so much for the kind words!!! I hope you like it. Enjoy baking! =)
What beautifully explained and done!! Loved Every Bit of ur work!! Thanks for sharing this
Thank you so much, Aara! =)
Just beautiful! I am goi8ng to make this for my daughters birthday!! Thanks for sharing:)
Hi Melody! I hope it turned out great. Thank you!
I saw a picture of this cake on Facebook today, and all I could say was, “Oh. My. Gosh!”. Thanks for posting the recipe. It looks absolutely DELICIOUS! My problem is the heavy cream, since I’m lactose-intolerant, but I may just have to sit with a pack of Lactaid pills next to me. ;o)
Hi Diane! Have you tried using coconut milk instead? I’m thinking since it’s lactose-free, it can be a perfect alternative. You may not be able to whip the ganache but definitely can spread it on the cake just the way it is. I’m imagining it will give the cake an interestingly pleasant flavor too.
I have the same problem with lactose intolerance. I found a DELICIOUS recipe on Pinterest that is simple coconut oil and cocoa. I use it on my cheesecake. In sure it would be a great drizzle for this cake
That sounds good already. 🙂
What is the recipe?
Thank you for the step by step instructions. I will surely try this.
Thank you, Ozz!
Supreme delight!!! Professional photos, professional performance…And I see that we are all impressed and tempted to try it, even if we can not do it alone! Bravo!!! Now morning is sweet! 🙂
Thank you very much for your kind words!
Thanks for the recipe. I can’t wait to try it. As other have said, beautifully explained and done.
Kenia
Thank you very much, Kenia!
i love it
Have a question….I would really love to make this cake but I have not seen the dutch=processed cocoa in our grocery stores. would it be ok to substitute with regular cocoa powder? Thanks for any response.
Hello there, Diane. Sorry it took me longer to respond. I actually have been using Hershey’s Special Dark which is readily available in most supermarkets, around me at least. But if you have had no luck finding it, you may substitute with regular cocoa powder. It may not taste exactly the same and the color will definitely not going to be this dark. Nevertheless, I have done this many times when I ran out and it worked just fine.
Bumped into this recipe last night and made it today…. Top notch…. and for those who do not like reading recipes, your step by step guide for this is splendid.
🙂
Thank you very much, Toby! I am very glad.
Looks Delicious !!! YUM
Sounds delicious but my family does not like or drink coffee. Is there an acceptable substitute. Thanks for your help.
Hi Kathy! The coffee actually brings out the chocolate more in the cake. But that is no problem, you may substitute with hot water.
Holy moly, this looks amazing! Pinning…Can’t wait to try it!! Thanks for sharing 🙂
Thank you, Stacie!
just saw this cake on Pinterest, , holy cow, now THIS is a chocolate cake! Wow! stunning!
Thank you so much, Alice!
got this chocolate cake in oven as we speak ty for recipe looks so yummy xx
Thank you, Eileen. Hope you enjoyed it.
I made this today, was easy to follow albeit a bit time consuming. Now for the tasting 😀 Serving it as a dessert.
Thank you
Well the cake went down a treat. Everyone loved it. Despite the work it is easy to make. Thank you for the awesome recipe.
That is great Elisabeth! I’m so glad to hear this.
May someone please bake this for me and deliver it… looks sooooo yummy… and awesome on the instructions and photos!
i made this tonight and it is delicious!!!
That is awesome! I am very happy. 🙂
Looks really moist. I want to try this weekend!
Pleeeeaaassse do!! Thanks for visiting and happy baking! 🙂
This looks fantastic, will be making it my next weekend off
Hi Robin! Good luck and hope you’ll enjoy it. Thanks
oooh! This is exactly the recipe I’ve been looking for!! I’m totally baking this on the weekend!
Go for it! Thank you so much for visiting.
Wow. This is absolutely the best looking chocolate cake I’ve seen and I have done my research. ..ahem..Gorgeous, thank you. One thing – it looks almost like you used black cocoa powder, but the recipe doesn’t specify that – can you share which brand you used? I LOVE that dark color. Thanks!
Hi Tunie! Thank you so much for your kind words. This recipe calls for Dutch-processed cocoa powder. I have been using Hershey’s Special Dark (although is says on the packaging “a blend of natural and Dutched cocoa”). Hope this helps.
Yes, that is what I know as Black Cocoa powder, thank you for the confirmation! I love the subtle difference it makes.
Also, the roll up method for shards is genius! Never seen that before and it looks totally great – thanks!
This look wonderful!
Thank you so much!
Made this tonight and it was amazing!!! Thank you so much for sharing the recipe! It was easy and so worth the wait!!!!
Thank you very much, Patti. I am so glad!
Hi, I would like to make a 3 layer 8-inch cake. Can you advice on the amount of ingredients? The cake looks lovely and I can’t wait to try this out!
Hi there! I would suggest making a recipe and a half to yield a 3 layer 8-inch cake. Good luck!
gorgeous photos!!
Thank you, Joy!
Hi Theresa, I made this cake and it was delicious although I didn’t have the Dutch processed cocoa. I was wondering if this recipe will work well for cupcakes or would I have to make adjustments to the measurements.
Kellie
Hi, Kellie! This is the same exact recipe i use for my cupcakes and usually yields about 24 regular size cupcakes.
That would be one cake I would really love to make and enjoy to eat, with a class of fresh cold milk. It seems complicated to make, but with following the instructions thoroughly using the right amount of ingredients it can be made correctly.
Can this cake be made in a bundt pan ?
Hi Debbie, i believe bundt pans are made for dense cakes which this recipe isn’t. But if you do want to give it a try, i suggest lowering the temperature to 325 degrees and baking it longer like most bundt cake recipes require. You can probably start checking the doneness of the cake at 50 minutes into it. Good luck!
I just made this cake. Tastes great but 3/4 of the way thru baking the middle of both cakes fell. This is the 3rd time I’ve made it, followed the directions and I keep getting the same results. Any ideas?
Hi Kimmi, i’m sorry to hear that. How’s your oven temperature? I always rely on the thermometer I’ve placed inside of the oven to ensure accuracy. It’s also important not to open the oven door while it’s baking as it may cause the cake to fall. Other reasons I could think of could be expired baking soda or baking powder, overcrowding the pans or if you are at a higher altitude.
I just made this cake for my father’s 70th birthday and it was a BIG hit! His relatives were so impressed and he absolutely devoured it. I made 1 1/2 batch for a total of 3 8″ pans and then halved them into 6 thin layers. I used the whipped ganache recipe to fill it and by his request iced the entire outside in a light fluffy chocolate buttercream then poured the remaining ganache over the top and added those beautiful chocolate shards which were SO EASY for such an impressive effect. I mean WOWZA – it was a bit time consuming but it was stunning.
That’s amazing, Shanna! I’m glad they liked it. You must have made a really beautiful cake.
i made this in a 10″ 3 layer fully frosted with rum….. See finished pic at http://www.facebook.com/peachyspantry
Beautifully done, Peachy! How did it turn out with rum?
Death by chocolate, huh? I couldn’t ask for more! Thanks for developing this gorgeous recipe, Theresa- and thanks to your brother and his taste testing skills!
Hi, I’m so excited to try this recipe but I’m curious if you think using Hazelnut coffee will add a slightly different spin to this recipe?
Hi Theresa I wanted to know if you think hazelnut coffee will adversely affect the taste of this gorgeous cake?
Hi Jeaneen! I haven’t tried but I really don’t think so. Please let me know how it turns out. Thanks 🙂
Is this baking semi-sweet chocolate or regular chocolate that is semi-sweet?
Hi Keisha! If you’re asking about the chocolate chip that I used, I usually go for semi-sweet typically labeled in the package as just that: semi-sweet chocolate. I hope I answered your question. Thank you.
Thank you for sharing. Love your food photography. So, I made this for Thanksgiving tomorrow and I think I did something wrong. My cakes stuck to the sides of the pans and then got stuck on the cooling racks. One fell apart when I transferred it the cake plate. Do you think I needed to bake it longer? The toothpick came out clean.
Hello Julie! I’m sorry to hear that and I wish I could have replied sooner. Regarding the cake sticking to the pan, did you grease the sides of the pan before pouring the batter in? I don’t think baking it longer would have solved it since the toothpick came out clean which means the cake is supposedly baked all the way through. Sticking on the rack or breaking apart when you lifted it may mean the cake has not cooled enough yet. Please also note that this cake is delicate and light compared to other chocolate cakes. I hope this helps. Thank you for your query and your kind words.
My brother requested this for his birthday as a sort of dare while I was still a fairly new baker. I made two 9″ layers, and it was wonderful, not to mention far easier to make than I expected. Despite how much chocolate there is in this recipe, it’s easy on the stomach and didn’t taste too rich to anyone but satisfied my brother’s chocolate obsession. Beautiful cake!
Sweeet! I am so glad it worked for you. Thank you for trying it out. Sending good vibes to all your baking adventures. 🙂
OMG!!! Had pinned this recipe a long time ago and had the opportunity to bake it last night, for a friend’s birthday. I have to say how amazed I am with the final result! The recipe is easy to follow and everyone loved it!! This is the best chocolate cake ever!!! Thanks for sharing with us!! 😀
Hi there! That is awesome! Thank you so much for your kind words. I’m more than happy to share it. I hope you guys had a blast! 🙂
Wow!
I really don’t know when will I have time to bake it but can I order it and deliver it by Fedex?
Please, please, please…
This cake looked amazing and I knew right when I saw it that this was “the” chocolate cake for my brothers birthday! Well I can say that it was a hit! My family loved the cake! I topped my cake with an Oreo ganache made by folding in crushed Oreo pieces before pouring over the cake. My cake was delicate though and a piece came off that had been cracked earlier from transferring the cakes. I thought the sweetness was just right however I think the ganache and frosting added too much sugar. I also loved the richness of the chocolate due to the coffee. This was awesome thank you for sharing!
Hi was wondering if i can use Kahlua coffee, since that is the only one i have on hand.
Hi there! Yes, definitely Kahlua is a great substitute. Good luck and hope you’ll like it.
Sorry I got too excited there. Yes, Kahlua is a great substitute but since you’ll be needing a cup, I suggest combining a tablespoon of Kahlua with a scant cup of hot water. That should do it. Thanks!
Kahlua does the same to me…I understand
Thank you,thank you,THANK YOU!! I usually make my birthday cakes ( I am a pretty good cook/baker) and this cake said YES HAVE ME ON YOUR 35th!!! I will with white chocolate strawberries as an additional topper….
*drool*
😀
I tried reading through all of the comments and questions before posting mine, for the sake of not having to repeat yourself multiple times. I’m not familiar with what a “scant” cup of milk is. Does that mean 1 cup specifically making sure not to add anymore, or reducing it by 1 or 2 tea/tablespoons?
Absolutely gorgeous cake, by the way!
Hi there, Nikki! Reducing it by a tablespoon will do. Thank you and enjoy baking.
Since it was really cold out yesterday, I decided to recipe test for a chocolate cake I need to bake later in the week. I ran across the photo for this one and decided it needed to be included. WOW!! Am I ever glad your photos are beautiful!!! This is truly the best chocolate cake I’ve ever eaten and I appreciate that it used ingredients I already had on hand. I didn’t decorate it because I just wanted to taste the cake but it looks to be very simple to duplicate your photo. Thanks for sharing such a great recipe!!!
Hi Cris! Thank you so much for your kind words. I’m so delighted!
I just made this tonight ! It was amazing !!! I used coconut milk for the ganache. It whipped up perfectly ! Thank you !
Hi beautiful cake. I wanted to know if I can substitute butter for the canola oil in this recipe? If yes then should it be melted?
Thank you
Hi Viswini! While butter turns out great in cakes, I do not suggest substituting it in this recipe. Other types of oil like vegetable or coconut may work, too. Thanks.
Fear not this daunting cake’s majestic image! Verily, it is far simpler than one imagines and results in a gorgeous cake that everyone will talk about – indeed, it did look impressive. My brother was gutsy enough to request it for his birthday, and I was apprehensive – but it turned out great as two 9″ layers. The most miraculous part is that it *was not rich* – it was very chocolate-y and tasty, but it didn’t threaten any stomachs!
Hi Liss! I’m so glad to hear that. Thank you so much! 🙂
Hi, I’m trying to make them into a square cake, but the first layer in a 6 inch tin has been baking for more than 45 min and still not baked through. Any advice pls?
I’m sorry for the very late response. How many square pans did you divide the batter into? If you did only two pans (making the batter more in each), I would understand the longer baking time. Otherwise, there should be other factors like oven temperature or the positioning of the pans in the oven.
Hi, Theresa! Just wanted to say I tried this cake for a friends birthday and it turned out amazing! Everyone was so impressed with the look and it was totally delicious. I also loved all your photos and step by step guidance. Thanks a bunch!
Thank you so much for the very kind words! 🙂
Hi! Can i use instant coffee granules/powder instead of brewed coffee. If so, how much should i use?
Hi Catherine! As a matter of fact, I did this many times in the past. To substitute with instant coffee, make it as if you were drinking it. This should work just the same.
Hi Quick question, I made the cake in 2 10″ pans and it’s very flat. So I will make a second batch so that my cake is higher, should I also make more ganache and buttercream?
thanks so much
Sonja
Hi Sonja! If you doubled the recipe for a higher cake with many layers, you should also double the frosting for it. Good luck! 🙂
Hi just wondering if I would like to use some Baileys so should I omit from the buttermilk by half or the coffee? Thanks
Hi Jenn! Baileys? Yummmm! I have never tried that but your best bet is to substitute it for coffee (definitely not in place of the buttermilk, though). Good luck and I hope it turns out great. 🙂
Theresa, have you ever used this recipe for cupcakes. It looks so amazingly moist, and I’m doing cupcakes for a work birthday. I would like to do it from scratch, and your recipe is the first I’ve seen that looks moist and oh so beautifully dark with chocolate.
Hi Jeannie! I do use this same recipe for my chocolate cupcakes. It yields about 24 standard size cupcakes. You will have to watch the baking time closely though. Start checking the cupcakes from 15 – 20 minutes of baking time to make sure you don’t dry over bake them. I hope this helps. Thanks and good luck! 🙂
I love any chocolate cake recipe that uses real chocolate and coffee! So I’ll definitely be giving this recipe a go real soon! I’ve been using brewed coffee in my brownies for a while too and it just does wonders for intensifying the chocolate flavour and I find it’s a really delicious way to add that much needed moisture to a chocolate cake!
how long to cool in the pans before removing?
Hi Ellen! I would say about half an hour. Taking it out too soon will cause it to fall apart. While waiting for too long will make it stick to the pan and harder to take out. When the pan is no longer warm to the touch, it should be okay. Greasing it properly beforehand will make a difference, too.
I baked this yesterday and for the first time I was very satisfied myself! Everybody loved it and it vanished in minutes! I know many have said this, yet I would like to say it again, One of the Best recipes I have come across! Thank you so much.. God Bless You 🙂
Oh that is so sweeeet! I thank you for trying it out and sharing your experience. God Bless you, too 🙂
Can I substitute chocolate chips for squares? Thanks in advance.
Sure you can. 🙂
Made this cake for a friend’s birthday. Absolutely indulging! Perfect in every way. wish I could share pics with you.. Thank you so much for this recipe. Sharing it to all my friends.
Thank you! That is so sweet. Please share your photos on my facebook page at https://www.facebook.com/eatdrinkbinge/ I would love to see them! 🙂
Hello! This cake looks awesome! But I am planning to make it for more of a crowd.. Could I double the recipe and bake in 3 9in pans?
Btw! The step by step instructions are great!
Thanks!
Hi Heather! Thank you so much. Yes, you may double the recipe but you may need to bake it a little longer. Good luck and enjoy! 🙂
Hey hi, is it important to bake the cake right away after making the mixture? Can i let it sit.. Since i cannot bake all three cakes at the same time! 🙁
Hi there! I apologize for the super late response. Yes, that should be okay! I do the same thing – bake in two batches. You may need to stir the mixture again after letting it sit though. Thanks and good luck!
Hi! I was wondering if you could tell me what sized pans you used? I’m making a birthday cake and need the size to transfer the measurements for a rectangle pan, thank you!
Hi there! For this batch, I used three 6-inch round pans. Thanks!
Is the frosting on this cake just some of the whipped ganache? I wasn’t sure. Looks awesome! Plan on making this for a birthday soon!
Hey there! The frosting that drips was saved (about a cup) from the chocolate ganache mixture before whipping.
Could this be made into a small sheet cake or square? Was thinking of making for a groom’s cake and already have a beautiful cake plate.
Hi there! You can definitely use square pans. The recipe will be enough for 2 6-inch square pans and you may need to bake it a little bit longer. Thanks!
Semi sweet chocolate or Bittersweet? Thank you
They both work the same way in this recipe. Whatever you have available or your preference is. Thanks!
Got to the party late, but This is an Amazing looking cake. I love deep chocolate cake so much! Usually, I’m intimidated to try baking a cake that looks as elaborate as yours, but I’m gonna give it a go! Thanks for sharing!
My frosting never whipped up to form peaks. It just remained flat. I ended up whipping some cream and incorporating the flat chocolate mixture into the whipped cream. Any ideas why the original didn’t whip up?
Hi there, i’m sorry to hear that. How was the temperature of the ganache mixture? I would usually refrigerate it to cool quickly before whipping (makes a huge difference!). It whips up faster when it’s cold. Also, how long were you whipping for and what kind of chocolate did you put in? Thanks, I hope we can find out what went wrong.
Hi! Is it ok to use sunflower oil?
Hi there! I honestly have not used sunflower oil. How is it? In this cake, you’ll want to use a neutral oil, or oil that has little to no flavor so it doesn’t affect the taste of the cake. From my research, sunflower oil has a light flavor but is also recommended for baking. So i say go ahead, this chocolate cake is chocolatey enough anyway.
This cake is stunning and has me intrigued. I have made the Chocolate Stout cake and it was amazing! Question: you show in your photos the cake in 3 layers, and you also mentioned that a cake made in 6″ pans will yield a towering cake. I like tall cakes (around 5-6″). Can you tell me approx. how tall a 3 layer 6″ cake will be? Drooling….
Hi there! Thanks for your kind words! Each cake would be about an inch and a half in thickness, plus the frosting.. so i would say 5 1/2 to 6 inches tall. I hope this helps.
I am planning to make this cake in about a week and a half for a Wednesday evening birthday… time will be short after work…and this is officially the first cake that I have ever made that did not come out of a box. I am worried about my time constraints and would like to make before hand.
Should I:
A…Make this the night before and leave it sitting for the day….I don’t have a covered cake plate?
B…Make it the weekend before and freeze the naked cake and then frost on Wednesday afternoon?
Thank you so much…I am super excited to make, but a little freaked out at the same time 🙂
Hi Karen! I hope my response isn’t too late. I’m so glad I checked my mail today. Anyway, here’s what you can do:
You can go ahead and bake the cake on the weekend as this takes time. Let it cool, cover completely with cling wrap, and freeze it. The day before (Tuesday morning), take it out and leave it to thaw (still covered) in the fridge. Then frost it later in the day (Tuesday night?). Let the frosting harden a little bit in the fridge for a few minutes before you completely cover (loosely) with cling wrap so it doesn’t get messy. I don’t have a covered cake plate either, so this should do. You may put the chocolate shards on the cake right before the party. The shards may be made days in advance (unroll and “reveal” the shards right before you use it to keep its form). I really hope this helps. I wish you good luck and I hope you guys enjoy the cake!
Hi,
Can this be made ahead and kept in the fridge or frozen?
Hi Chami! You can definitely make it ahead. Cover the cake completely with cling wrap then freeze it (I usually freeze it for up to 2-3 weeks). Thaw covered at room temperature before frosting. Alternately, you can refrigerate the cake by itself, or with its frosting for up to 3 days. Covering it completely prevents the outside from drying up. Good luck!
Just wanted to say thank you for this recipe! It’s my go to chocolate cake recipe, absolutely perfect 😀
I just made this! So yummy! It is an easy recipe to follow. We need to make double the icing recipe next time. The icing is in perfect balance and not too sweet. This is definitely a keeper and I will be making again.
Gorgeous cake❤️❤️❤️❤️