Ingredients
Chocolate Cake
2 1/2 cups (300 g) all-purpose flour
2 cups (400 g) granulated sugar
1 cup (85 g) unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
3 large eggs, room temperature
1 1/4 cups (300 ml) whole milk, room temperature
2/3 cup (160 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffeeChocolate Frosting
1 1/2 cups (340 g) unsalted butter, softened
1 cup (85 g) unsweetened cocoa powder
5 cups (600 g) powdered sugar, sifted
1/2 cup (120 ml) heavy cream, plus more if needed
2 teaspoons vanilla extract
1/4 teaspoon fine saltChocolate Ganache
8 oz (225 g) semisweet chocolate, finely chopped
3/4 cup (180 ml) heavy creamCandy Crown
Because candy sizes differ by brand, I recommend specifying an approximate decorating quantity rather than leaving this completely open:
2 to 3 large hollow milk-chocolate eggs
1 large hollow white-chocolate egg half
4 to 6 striped wafer rolls
3 to 5 chocolate-covered wafer sticks
2 to 3 chocolate wafer bars, cut or broken into pieces
2 oz (55 g) milk chocolate, broken into pieces
2 oz (55 g) white chocolate or white-chocolate wafer pieces
8 to 12 small chocolate eggs or chocolate bitesThe candy quantities can be adjusted to achieve the same dense crown shown in the reference image.
Instructions
1. Preheat the oven to 350°F (175°C). Lightly grease two 8-inch square cake pans. Line the bottoms with parchment paper and lightly grease the parchment.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Break up any cocoa lumps.
3. In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla. Add the wet ingredients to the dry ingredients and mix on low speed until mostly combined.
4. Slowly add the hot coffee while mixing on low. Continue only until the batter is smooth and evenly combined. The batter will be fairly thin.
5. Divide the batter evenly between the prepared pans. Bake for about 30 to 38 minutes, or until the centers are set and a tester inserted near the center comes out with a few moist crumbs but no wet batter.
6. Cool the cakes in their pans for about 15 minutes. Turn them onto cooling racks, remove the parchment, and cool completely.
7. Chill the cooled cakes for 30 to 60 minutes. Level any domed tops if necessary. Using a long serrated knife, carefully split each cake horizontally to create four square cake layers.
8. Make the frosting. Beat the softened butter for about 3 minutes. Mix in the cocoa powder. Gradually add the powdered sugar, alternating with the heavy cream. Add the vanilla and salt. Beat for another 2 to 3 minutes until fluffy. Add heavy cream 1 tablespoon at a time if the frosting is too stiff.
9. Place the first cake layer on a cake board or serving plate. Spread an even 1/4- to 1/3-inch layer of frosting over it. Repeat with the second and third layers, then place the fourth cake layer on top.
10. Check that the cake is straight and chill for about 20 minutes.
11. Spread a thin crumb coat over the top and sides. Refrigerate for 20 to 30 minutes, or until firm
12. Cover the chilled cake with the remaining chocolate frosting. Smooth the top and square sides with an offset spatula and cake scraper. Chill for at least 30 minutes.
13. For the ganache, place the finely chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until steaming with small bubbles around the edge. Pour it over the chocolate and leave undisturbed for 2 to 3 minutes.
14. Stir slowly from the center outward until smooth and glossy. Allow the ganache to cool until thickened but still pourable.
15. Test one small ganache drip on the back edge of the chilled cake. If it runs to the bottom immediately, allow the ganache to cool longer. Once the consistency is right, create controlled drips around the edges and spread a thin layer over the top.
16. Build the candy crown while the ganache is still slightly tacky. Position the largest chocolate eggs near the center. Place the open white-chocolate shell toward the front. Add tall wafer rolls and chocolate-covered sticks behind the eggs, then fill the gaps with chocolate bars, wafer pieces, small eggs, and chocolate bites.
17. Chill briefly until the cake is firm. For the dramatic cutaway presentation, use a clean sharp knife to remove a generous corner portion just before serving.
Notes
For a cake closer to the tall proportions in the reference image, use two 8-inch square pans rather than 9-inch pans.
Cool the cakes completely before cutting or frosting them.
Chilling the cakes before splitting them makes the four layers easier to cut evenly.
The hot coffee strengthens the chocolate flavor. Hot water can be substituted in the same quantity if desired.
The finished batter is thinner than many traditional cake batters. Do not add extra flour simply to thicken it.
Always apply ganache to a chilled, firmly frosted cake.
Test one ganache drip before covering the cake. Warm ganache creates thin, fast drips. Slightly cooled ganache produces thicker, slower drips.
For the reference-photo appearance, arrange the candy in different heights rather than laying every piece flat.
Tall wafer sticks should be inserted securely but not pushed deeply enough to damage the cake layers.
For cleaner slices, chill the completed cake briefly and wipe the knife between cuts.
Exact baking time varies with the oven, pan material, and actual pan dimensions. Check the cake itself rather than relying only on the timer.
- Prep Time: 1 hour 30 minutes
- Additional/Chilling Time: 1 hour 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American