Ingredients
Scale
Chocolate Cake
- 2½ cups (300 g) all-purpose flour
- 2½ cups (500 g) granulated sugar
- 1 cup (about 90 g) unsweetened cocoa powder
- 2½ teaspoons baking powder
- 2 teaspoons baking soda
- ¾ teaspoon fine salt
- 3 large eggs, room temperature
- 1½ cups (360 ml) whole milk, room temperature
- ¾ cup (180 ml) neutral vegetable oil
- 1 tablespoon vanilla extract
- 1½ cups (360 ml) hot coffee or hot water
Whipped Chocolate Filling
- 8 oz (226 g) full-fat block cream cheese, softened
- ½ cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1½ cups cold heavy whipping cream
Chocolate Frosting
- 1½ cups (340 g) unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- 4½ cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Up to ½ cup heavy cream, added gradually
Chocolate Ganache
- 8 oz (226 g) semisweet chocolate, finely chopped
- ¾ cup (180 ml) heavy cream
Chocolate-Hazelnut Truffles
- 6 oz (170 g) semisweet chocolate, finely chopped
- ⅓ cup (80 ml) heavy cream
- ½ cup finely chopped toasted hazelnuts
Decoration
- 4 oz chocolate, broken into irregular pieces
- Extra chocolate frosting for piping
- ½ cup chocolate sprinkles, optional
Instructions
- Heat the oven to 350°F (175°C). Lightly grease three 8-inch square cake pans. Line the bottoms with parchment paper and grease the parchment.
- Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk eggs, milk, oil, and vanilla. Add to the dry ingredients and mix only until combined.
- Slowly mix in the hot coffee or hot water. The batter should be thin.
- Divide the batter equally between the three pans. Bake for 24–29 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool in the pans for 10 minutes. Turn onto racks, remove parchment, and cool completely.
- For the filling, beat cream cheese until smooth. Beat in cocoa, powdered sugar, vanilla, and salt. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold it into the chocolate mixture.
- For the frosting, beat butter until creamy. Gradually beat in cocoa and powdered sugar. Add vanilla and salt. Add heavy cream one tablespoon at a time until smooth but firm enough to support the cake.
- For the truffles, pour hot cream over 6 oz chopped chocolate. Wait 2 minutes and stir until smooth. Chill for 1–2 hours or until scoopable. Roll into small balls and coat with toasted chopped hazelnuts. Refrigerate.
- Level the cooled cake layers if necessary. Place the first layer on a sturdy square cake board. Pipe a frosting dam around its edge and spread half the filling inside.
- Add the second layer and repeat. Add the third layer, preferably bottom-side up. Chill the stacked cake for 20–30 minutes.
- Apply a thin crumb coat. Refrigerate for about 20 minutes. Cover with the remaining chocolate frosting.
- For the drip ganache, pour hot cream over 8 oz chopped chocolate. Wait 2 minutes, then stir until glossy. Let it cool until thick but still pourable.
- Test one drip on the chilled cake. If it runs too quickly, allow the ganache to cool longer. Add irregular drips around the perimeter and spread ganache over the top.
- Pipe chocolate frosting swirls around the top. Add hazelnut truffles and irregular chocolate pieces between them. Press sprinkles around the bottom edge if desired.
- Refrigerate for 1–2 hours before slicing. Use a long knife warmed in hot water and wiped dry for clean layers.
Notes
- All three cake layers must be completely cool before assembly.
- Use full-fat block cream cheese, not spreadable tub cream cheese.
- The chocolate batter is intentionally thin. Do not add extra flour.
- Weighing the batter between the three pans gives more even layers.
- Keep the whipped filling cold.
- A frosting dam around each filling layer helps prevent the cream from squeezing out.
- Chill the cake before the crumb coat, after the crumb coat, and before adding ganache.
- Always test one ganache drip before covering the visible sides.
- Do not pour hot ganache over the frosting.
- For neat slices, cut the cake cold with a warm, dry knife.
- Because the filling contains cream cheese and whipped cream, refrigerate the finished cake.
- Prep Time: 1 hour 15 minutes
- Additional/Chilling Time: 2 hours 30 minutes
- Cook Time: 24–29 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired