Ingredients
Scale
Chocolate Cake
- 2½ cups (300 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 2 teaspoons baking soda
- 1½ teaspoons baking powder
- ½ teaspoon fine salt
- 3 large eggs, room temperature
- 1¼ cups (300 ml) buttermilk, room temperature
- ¾ cup (180 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee
Chocolate Buttercream
- 2 cups (454 g) unsalted butter, softened
- 6 cups (about 720 g) powdered sugar, sifted
- ¾ cup (64 g) unsweetened cocoa powder
- Up to ½ cup (120 ml) heavy cream, added gradually
- 2 teaspoons vanilla extract
- ¼ teaspoon fine salt
Dark Chocolate Ganache
- 10 oz (283 g) semisweet chocolate, finely chopped
- ¾ cup (180 ml) heavy cream
Chocolate Decoration
- 1 medium hollow milk-chocolate egg
- 5–6 chocolate wafer rolls, including striped varieties
- 4–5 rectangular milk-chocolate bar pieces
- 4 chocolate-covered wafer fingers
- 4–5 chocolate-hazelnut-style truffles
- ⅓ cup small dark chocolate pearls
- ⅓ cup chocolate sprinkles
- 2 tablespoons finely chopped white chocolate
- Reserved chocolate buttercream for piping
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease three 8-inch square cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined. Break apart any cocoa lumps.
- In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla. Add the wet mixture to the dry ingredients and mix just until combined.
- Slowly pour in the hot coffee while mixing on low speed. The batter will be fairly thin. This is normal.
- Divide the batter evenly between the prepared pans, preferably using a kitchen scale. Do not fill a pan beyond a safe baking level; bake excess batter separately if necessary.
- Bake for 25–35 minutes, checking around the 25-minute mark. The cakes are ready when the centers spring back lightly and a tester inserted into the middle comes out without wet batter.
- Cool in the pans for about 10 minutes. Turn onto wire racks and cool completely. For easier stacking, chill the cooled layers for 30–60 minutes.
- For the buttercream, beat the softened butter for 4–5 minutes until creamy and paler in color. Gradually mix in the powdered sugar and cocoa powder.
- Add vanilla and salt. Add the heavy cream 1 tablespoon at a time until the frosting is smooth but firm enough to hold the tall cake. You may not need the entire ½ cup.
- Level the cakes if necessary. Place the first layer on a sturdy square cake board. Spread an even layer of buttercream over it. Repeat with the second layer, then place the final cake layer on top.
- Cover the cake with a thin crumb coat. Refrigerate for 30–45 minutes.
- Apply the final buttercream layer. Smooth the four sides and define the square corners with a cake scraper. Chill until the frosting feels firm.
- Put the finely chopped semisweet chocolate in a heatproof bowl. Heat the cream until steaming, then pour it over the chocolate. Leave for 2 minutes.
- Stir gently until smooth and glossy. Allow the ganache to cool until it flows slowly from a spoon.
- Test one drip on the back of the cold cake. If it reaches the cake board quickly, the ganache is too warm. If it barely moves, warm it very slightly.
- Create irregular drips around the cake, alternating shorter and longer lines. Spread a thin layer of ganache across the top.
- Pipe chocolate buttercream kisses across the front portion of the cake.
- Position the hollow chocolate egg near the center-back. Insert tall chocolate bars and striped wafer rolls behind and beside it.
- Arrange truffles, chocolate-covered wafer fingers, and smaller chocolate pieces toward the front. Use a small amount of thick ganache or melted chocolate to secure unstable decorations.
- Scatter chocolate pearls and chopped white chocolate sparingly over the top. Press chocolate sprinkles around the lower edge.
- Place a few wafer pieces, chocolate pieces, and one or two truffles around the front corners of the cake board. Keep part of the board visible to match the clean reference style.
- Chill briefly to stabilize. Allow the cake to lose some of its refrigerator chill before serving for a softer crumb and creamier buttercream.
Notes
- Do not overfill the cake pans. The batter needs space to rise.
- All three cake layers should be completely cool before assembly.
- Chilled layers are much easier to stack and frost.
- Add the heavy cream to the buttercream gradually. The frosting must remain firm enough to support the layers.
- Hot ganache will create uncontrolled drips. Always test one drip first.
- The buttercream-covered cake should be cold before applying the ganache.
- Use a sturdy cake board because the finished cake is heavy.
- Use a small amount of melted chocolate or thick ganache to secure tall chocolate decorations.
- For the closest visual match, keep the large chocolate egg near the center-back and create height with vertical wafer rolls and chocolate bars.
- Do not overcrowd the cake board. A few chocolates around the front corners are enough.
- Remove awkward or very hard upright decorations before slicing.
- Ingredient brands and decoration choices can change the final nutritional values substantially
- Prep Time: 1 hour
- Additional / Assembly Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired