Ingredients
Scale
Chocolate Cake Layers
- 2½ cups (300 g) all-purpose flour
- ¾ cup (64 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon fine salt
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- ½ cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee
Chocolate Cream Filling
- 1½ cups (360 ml) cold heavy whipping cream
- 8 oz (226 g) full-fat block cream cheese, softened
- ¾ cup (90 g) powdered sugar
- ½ cup (42 g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
Chocolate Frosting
- 1 cup (226 g) unsalted butter, softened
- 1 cup (85 g) unsweetened cocoa powder
- 3½ cups (420 g) powdered sugar
- ¼–½ cup (60–120 ml) heavy cream, added as needed
- 1 teaspoon vanilla extract
- Pinch of fine salt
Chocolate Drip
- 1 cup (170 g) semi-sweet chocolate, finely chopped
- ½ cup (120 ml) heavy cream
Decoration
- Chocolate curls, as needed
- Fudgy brownie pieces, as needed
- Small semi-sweet or dark chocolate chunks, as needed
- Chocolate shards, as needed
- Unsweetened cocoa powder, for a light dusting
Instructions
- Preheat the oven to 350°F (175°C). Position a rack in the center.
- Grease three 8-inch round cake pans. Line the bottoms with parchment circles and lightly grease the parchment.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Break apart any cocoa lumps.
- In a separate bowl, whisk eggs, milk, oil, and vanilla.
- Pour the wet ingredients into the dry ingredients. Mix just until combined.
- Slowly pour in the hot coffee while mixing on low. The batter will be thin. This is expected.
- Divide the batter equally among the three prepared pans. Using a kitchen scale gives the most even layers.
- Bake for 30–35 minutes, checking near the 30-minute mark. The centers should spring back lightly and a toothpick should come out with a few moist crumbs but no raw batter.
- Cool in the pans for 10–15 minutes. Turn the layers onto wire racks and cool completely before filling.
- Make the filling. Beat softened cream cheese and powdered sugar until smooth. Mix in cocoa and vanilla.
- In a separate cold bowl, whip the cold heavy cream until medium peaks form.
- Fold about one-third of the whipped cream into the chocolate cream cheese mixture. Fold in the remainder in two additions. Do not overmix.
- If necessary, level completely cooled cake layers with a serrated knife.
- Place the first layer on a cake board or serving plate. Spread an even layer of chocolate cream over it, stopping about ½ inch from the edge.
- Add the second cake layer and repeat with the filling. Place the third cake layer on top. Chill for about 20 minutes.
- Make the frosting. Beat softened butter for 2–3 minutes. Gradually mix in cocoa and powdered sugar.
- Add vanilla, salt, and a few tablespoons of heavy cream. Continue adding cream gradually until the frosting is smooth and spreadable but firm enough to hold its shape.
- Apply a thin crumb coat over the cake. Refrigerate for 20–30 minutes.
- Apply the remaining frosting. Smooth the top and sides. Refrigerate the cake for another 30 minutes before adding the drip.
- Put finely chopped semi-sweet chocolate in a heatproof bowl. Heat ½ cup heavy cream until steaming but not vigorously boiling.
- Pour the hot cream over the chocolate. Leave undisturbed for 2–3 minutes, then gently stir until glossy and smooth.
- Let the ganache cool until fluid but no longer hot. Test one drip on the back of the cold cake. If it runs immediately to the bottom, let the ganache cool longer.
- Spoon controlled drips around the top edge. Spread a thin coating of ganache across the top.
- Arrange brownie pieces, chocolate curls, chunks, and shards on top. Add several curls and pieces around the lower side for the same overloaded appearance.
- Finish with a very light cocoa dusting. Refrigerate until ready to serve.
- For cleaner slices, chill the cake before cutting. Use a sharp knife and wipe it clean between slices.
Notes
- Do not omit the parchment. The soft chocolate layers can stick.
- Do not add extra flour because the batter looks thin. Thin batter is normal.
- Use full-fat block cream cheese, not spreadable tub cream cheese.
- Heavy whipping cream should be cold when making the filling.
- Cake layers must be completely cool before assembly.
- Add the frosting’s heavy cream gradually. You may not need the entire ½ cup.
- Chill the crumb-coated cake before applying the final frosting.
- The frosted cake should be cold before adding ganache.
- Test a single chocolate drip before decorating the entire cake.
- Hot ganache can melt the frosting.
- If the ganache is too thick, warm it very briefly. If too thin, allow it to cool.
- For the photographed look, keep the frosting naturally textured rather than perfectly white-smooth or mirror-like.
- The cake should remain refrigerated because the filling contains cream cheese and whipped cream.
- Hot coffee can be replaced 1:1 with hot water or hot decaffeinated coffee.
- Prep Time: 45 minutes
- Time: Cooling & Assembly Time: 1 hour 30 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking