Ingredients
Scale
Chocolate Cake
- 2 cups (240 g) all-purpose flour
- 1¾ cups (350 g) granulated sugar
- ¾ cup (70 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- ½ cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee
Chocolate Buttercream
- 1½ cups (340 g) unsalted butter, softened
- 4½ cups (540 g) powdered sugar
- ¾ cup (70 g) unsweetened cocoa powder
- ⅓–½ cup (80–120 ml) heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon fine salt
Chocolate Ganache
- 8 oz (225 g) semisweet chocolate, finely chopped
- ¾ cup (180 ml) heavy cream
Chocolate Decoration
- Dark chocolate shards
- Milk chocolate shards
- 4–6 chocolate wafer sticks
- 6–8 chocolate truffles
- Chocolate-covered cookies
- White chocolate pieces or balls
- Chocolate squares
- Mini chocolate balls
- Chocolate curls, optional
- Small amount of pastel sugar pearls
Instructions
- Preheat a conventional oven to 350°F (175°C). Grease three 8-inch round cake pans. Line the bottoms with parchment and lightly grease the parchment.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Break up any cocoa lumps.
- In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla. Add the wet mixture to the dry ingredients and mix just until combined.
- Slowly stir in the hot coffee. The batter will be thin. This is normal. Do not compensate by adding extra flour.
- Divide the batter equally among the three prepared pans. For the most even layers, weigh the batter and divide its total weight by three.
- Bake for 25–30 minutes, checking from 25 minutes. A toothpick inserted into the center should come out without wet batter. A few moist crumbs are fine.
- Cool in the pans for about 10 minutes. Turn onto cooling racks, remove the parchment, and cool completely before frosting.
- For the buttercream, beat softened butter for 3–4 minutes until creamy. Sift together powdered sugar and cocoa. Add them gradually to the butter at low speed.
- Add ⅓ cup heavy cream, vanilla, and salt. Beat until fluffy. Add more cream one tablespoon at a time only if needed. The frosting should spread easily while remaining firm enough to support the layers.
- Level noticeable domes from the cooled cakes with a serrated knife. Place the first layer on a cake board. Spread about ¾ cup buttercream over it. Repeat with the second layer, then add the final cake layer.
- Cover the entire cake with a thin crumb coat. Refrigerate for 20–30 minutes, or until firm.
- Apply the final chocolate buttercream layer. Smooth the sides while keeping a slightly rustic finish. Chill again while preparing the ganache.
- Place finely chopped semisweet chocolate in a heatproof bowl. Heat heavy cream until steaming and small bubbles form around the edge. Do not vigorously boil it.
- Pour the cream over the chocolate. Leave for 2–3 minutes, then stir gently until smooth and glossy. Let it cool and thicken slightly.
- Make one test drip on the back of the cold cake. If it runs straight to the bottom, wait longer. If it barely moves, gently warm the ganache. Once correct, create irregular drips around the cake and spread a thin layer over the top.
- Add the tallest chocolate shards toward the back and center while the ganache is still slightly tacky. Add wafer sticks at different angles.
- Arrange truffles, cookies, chocolate squares, and medium pieces around the shards. Fill smaller gaps with chocolate balls and white chocolate pieces. Finish with only a few pastel sugar pearls.
- Chill briefly if the decorations or frosting become unstable. Before serving, allow the buttercream to lose some refrigerator firmness for a softer eating texture.
Notes
- Use room-temperature eggs and buttermilk.
- The cake batter is intentionally thin.
- Never frost warm cake layers.
- Chill the crumb-coated cake before applying the final frosting.
- Chill the finished buttercream before adding ganache.
- Always perform a single test drip before covering the cake.
- Add large chocolate decorations first and small pieces last.
- If a tall shard feels unstable, replace it with a shorter one rather than forcing it deeply into the cake.
- Decoration quantities are flexible and directly affect nutrition values.
- Hot water can replace coffee if desired.
- For cleaner slices, warm a sharp knife with hot water, dry it completely, and wipe it between cuts.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American