Ingredients
Scale
Chocolate Cake
- 2 1/2 cups (300 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (64 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 3/4 cup (180 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot freshly brewed coffee
Chocolate Cream Frosting
- 1 1/2 cups (340 g) unsalted butter, softened
- 5 cups (600 g) powdered sugar, sifted
- 3/4 cup (130 g) semisweet chocolate, melted and cooled
- 1/3 cup (80 ml) heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
Chocolate Ganache
- 10 oz (283 g) semisweet chocolate, finely chopped
- 3/4 cup (180 ml) heavy cream
Homemade Chocolate Decorations
To make this section reproducible, I recommend standardizing the original open-ended quantities:
- 8 chocolate wafer cookies
- 6 vanilla wafer cookies
- 6 oz (170 g) milk chocolate, divided
- 3 oz (85 g) white chocolate
- 1 cup (300 g) chocolate-hazelnut spread
- 1/2 cup (60 g) toasted hazelnuts, finely crushed
- 8 small cocoa truffles
- 6 chocolate wafer rolls
Instructions
- Prepare the oven and pans. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans. Line the bottoms with parchment circles and lightly grease the parchment.
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Break apart any visible cocoa lumps.
- Add the wet ingredients. Add the eggs, buttermilk, oil, and vanilla. Mix on low speed until the flour is almost incorporated.
- Add the coffee. Slowly pour in the hot coffee while mixing on low. Scrape the bottom and sides of the bowl. Mix briefly until smooth. The batter will be thin; this is normal.
- Divide the batter. Weigh the batter, if possible, and divide it equally among the three prepared pans.
- Bake. Bake on the center rack for 25–30 minutes. Begin checking at 25 minutes. A toothpick inserted near the center should come out clean or with a few moist crumbs.
- Cool completely. Let the cakes cool in their pans for 10–15 minutes. Turn them onto wire racks, remove the parchment, and cool completely before frosting.
- Make the chocolate cream. Beat the softened butter for about 3 minutes until creamy and lighter in color. Gradually beat in the powdered sugar. Add the melted and cooled semisweet chocolate, vanilla, salt, and most of the heavy cream. Beat for another 2–3 minutes. Add additional cream a teaspoon at a time if needed.
- Level and fill. Trim any domed tops with a serrated knife. Place the first cake layer on a cake board and spread about 3/4 to 1 cup of frosting evenly over it. Repeat with the second layer. Add the third layer upside down for a flatter top.
- Crumb coat. Cover the entire cake with a thin layer of frosting. Refrigerate for 20–30 minutes.
- Apply the final frosting. Cover the chilled cake with the remaining chocolate cream. Smooth the top and sides with a cake scraper. Refrigerate for another 20–30 minutes.
- Prepare the ganache. Place the finely chopped semisweet chocolate in a heatproof bowl. Heat the cream until steaming with small bubbles appearing around the edge. Pour it over the chocolate and leave undisturbed for 2–3 minutes. Stir gently from the center outward until glossy and smooth.
- Cool and test the ganache. Allow the ganache to cool until it falls slowly from a spoon. Test one drip on the back of the chilled cake. If it runs rapidly to the bottom, allow the ganache to cool longer.
- Create the drip finish. Spoon controlled amounts around the upper edge to form drips of different lengths. Spread a thin layer of remaining ganache across the top.
- Prepare the decorations. Dip chocolate wafers in melted milk chocolate. Coat some vanilla wafers with white chocolate and add diagonal milk-chocolate stripes. Chill the chocolate-hazelnut spread until firm enough to shape, roll portions into small balls, and coat with toasted hazelnuts or cocoa.
- Decorate the tower. Position the tallest wafer bars and chocolate rolls toward the back. Add medium-height striped wafers and chocolate pieces. Place truffles and shorter pieces near the surface. Keep the front lower so the frosting and ganache drips remain clearly visible.
- Chill before slicing. Refrigerate the decorated cake for at least 30 minutes to firm the structure. Before serving, allow it to lose some of its refrigerator chill so the buttercream becomes creamier. Slice with a sharp knife, wiping the blade between cuts.
Notes
- Do not add extra flour because the batter looks thin. The fluid consistency is intentional.
- Use room-temperature eggs and buttermilk for more even mixing.
- The melted chocolate for the frosting should be cooled before it touches the buttercream.
- Never frost warm cake layers.
- Chill the crumb-coated cake before applying the final frosting.
- The cake should be cold before the ganache is added.
- Always perform one test drip on the back of the cake.
- If the ganache runs too quickly, let it cool longer.
- If it barely moves, warm it very gently.
- Keep heavy decorations close to the cake surface.
- Add tall, lightweight wafer pieces before heavier truffles.
- The toppings should be concentrated toward the back to reproduce the tall overflowing appearance while leaving the front ganache visible.
- Store the finished cake covered in the refrigerator
- Prep Time: 1 hour 30 minutes
- Additional/Chill Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American