Ingredients
Scale
Chocolate Cake
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (64 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup (180 ml) hot water
Vanilla Cream Cheese Frosting
- 1 1/2 cups (340 g) unsalted butter, softened
- 8 oz (226 g) full-fat block cream cheese, softened but still slightly cool
- 4 cups (480 g) powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- 2–3 tablespoons heavy cream, only as needed
Chocolate Ganache
- 6 oz (170 g) semi-sweet chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
Decoration
- 6–8 chocolate sandwich cookies
- 8–10 small brownie pieces
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup crushed chocolate sandwich cookies
- Extra brownie pieces and broken cookies for the base, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch square cake pans and line the bottoms with parchment paper.
- Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Break up any cocoa lumps.
- In a second bowl, whisk eggs, milk, vegetable oil, and vanilla. Add the wet ingredients to the dry mixture and mix just until combined.
- Slowly stir in the hot water. The batter will be thin. This is normal.
- Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out without wet batter. A few moist crumbs are fine.
- Cool in the pans for 10–15 minutes. Transfer to wire racks and cool completely. For easier assembly, chill the cooled layers for 30–60 minutes.
- Level any domed cake tops with a serrated knife so the layers stack evenly.
- For the frosting, beat softened butter for 2–3 minutes until creamy. Add cream cheese and mix briefly until smooth.
- Gradually mix in powdered sugar. Add vanilla and salt. Add heavy cream one teaspoon at a time only if needed. The frosting should remain firm enough to coat a tall cake.
- Place the first cake layer on a cake board or serving plate. Spread an even layer of frosting over it. Add the second layer.
- Cover the cake with a thin crumb coat. Refrigerate for 20–30 minutes.
- Apply the remaining vanilla frosting. Smooth the four sides with a cake scraper and refine the square corners. Chill for at least 30 minutes before adding ganache.
- Put the chopped semi-sweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until steaming. Pour it over the chocolate and leave for 2 minutes.
- Stir slowly until glossy and smooth. Allow the ganache to cool until fluid but no longer hot.
- Make one test drip on the back of the chilled cake. If it runs to the bottom, wait longer. If it barely moves, gently warm the ganache.
- Create irregular drips around the top edge. Spread a thin layer of remaining ganache over the top.
- Arrange brownie chunks and whole and broken chocolate sandwich cookies at different heights across the top. Scatter chocolate chips through the gaps.
- Press crushed cookies around the bottom edge. Add one or two brownie pieces and a broken cookie near the base to reproduce the decorated reference style.
- Chill for about 30 minutes before slicing.
Notes
- Cool the cake layers completely before frosting.
- For straight layers, weigh the batter when dividing it between the pans.
- Do not add extra flour because the chocolate batter appears thin.
- Level domed layers before stacking.
- Use full-fat block cream cheese, not whipped cream cheese spread.
- Add heavy cream to the frosting only when necessary.
- A cold cake is important before applying the chocolate drip.
- Always make one test drip before decorating the entire perimeter.
- Brownies with a fudgy interior and crackly top give the closest visual result.
- Arrange the toppings at different heights instead of creating a symmetrical pattern.
- Refrigerate leftovers because the frosting contains cream cheese.
- For the closest match to the reference image, keep the cake square, the outer frosting ivory-white, the ganache dark and glossy, and the decorations concentrated on top with cookie crumbs and brownie pieces around the base.
- Prep Time: 45 minutes
- Additional/Chilling Time: 1 hour 30 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired