Ingredients
Scale
Chocolate Cake
- 2 cups (240 g) all-purpose flour
- ¾ cup (about 65–75 g) unsweetened natural cocoa powder
- 1¾ cups (350 g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- ½ cup (120 ml) neutral vegetable oil
- 2 teaspoons pure vanilla extract
- ¾ cup (180 ml) hot brewed coffee
Chocolate Ganache
- 12 oz (340 g) semisweet chocolate, finely chopped
- 1½ cups (360 ml) heavy cream
- 2 tablespoons (28 g) unsalted butter
Vanilla Cream
- 8 oz (225 g) full-fat block cream cheese, softened
- ½ cup (60 g) powdered sugar, sifted
- 1 cup (240 ml) cold heavy whipping cream
- 1 teaspoon pure vanilla extract
Decoration
- ½ cup chocolate sprinkles
- ¼ cup shaved dark chocolate or chocolate curls
- 3 fresh or candied red cherries with stems
- Reserved thick chocolate ganache for piping
Instructions
- Prepare the pans. Preheat the oven to 350°F (175°C). Lightly grease two 9-inch square cake pans. Line the bottoms with parchment paper and lightly grease the parchment.
- Combine the dry ingredients. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl. Break up any cocoa lumps.
- Combine the wet ingredients. In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla until evenly combined.
- Make the batter. Add the wet mixture to the dry ingredients. Mix gently until almost combined. Slowly pour in the hot coffee while mixing. The finished batter will be fairly thin; this is expected.
- Bake. Divide the batter evenly between the two prepared pans. Bake for 28–33 minutes, or until a toothpick inserted near the center comes out without wet batter. A few moist crumbs are fine.
- Cool completely. Leave the cakes in their pans for 10–15 minutes. Turn them onto wire racks, remove the parchment, and cool completely before frosting.
- Prepare the ganache. Put the chopped semisweet chocolate in a heat-safe bowl. Heat 1½ cups heavy cream until steaming but not vigorously boiling. Pour it over the chocolate and leave undisturbed for 2 minutes.
- Finish the ganache. Stir slowly from the center outward until smooth. Add the butter and stir until glossy. Allow the ganache to cool until thick and spreadable. Reserve enough thick ganache for the dark chocolate rosettes.
- Prepare the vanilla cream. Beat the cream cheese, powdered sugar, and vanilla until smooth. Gradually add the cold whipping cream. Whip until firm enough to hold defined piping ridges. Do not continue beating unnecessarily once firm peaks form.
- Level and fill. If necessary, level the completely cooled cakes with a serrated knife. Place the first layer on a cake board. Spread an even, generous layer of thick chocolate ganache over it.
- Stack the cake. Position the second layer on top. Check that the square corners align.
- Crumb coat. Cover the cake with a thin layer of chocolate ganache/frosting to trap crumbs. Refrigerate for about 15–20 minutes.
- Apply the final coating. Cover the top and sides with another smooth layer of chocolate frosting. For a drip finish, use slightly more fluid ganache and test one drip on the back before decorating the visible sides.
- Pipe the decorations. Using a large star tip, pipe large dark chocolate rosettes around the outside border. Pipe smaller vanilla cream swirls inside the chocolate border.
- Finish the center. Add chocolate curls or finely shaved dark chocolate. Add chocolate sprinkles and place three glossy red cherries with stems in the center.
- Chill and serve. Refrigerate briefly to stabilize the decorations. Before serving, allow the cake to lose some of its refrigerator chill so the chocolate cake and ganache have a softer texture. Slice with a clean, sharp knife.
Notes
- Do not add extra flour because the batter looks thin. A relatively fluid batter is expected after adding the coffee.
- Use natural unsweetened cocoa powder for the formula as written.
- The cake layers must be completely cool before assembly.
- If the ganache runs down the cake too quickly, it is too warm.
- If the ganache is too firm to spread, allow it to soften at room temperature.
- Cold heavy cream is important for stable vanilla piping.
- If either piping mixture loses definition, chill it for 10–15 minutes before continuing.
- Test the chocolate drip on the back of the cake first.
- Store the finished cake covered in the refrigerator because the decoration contains cream cheese and whipped cream.
- For cleaner slices, warm a sharp knife, dry it, cut, and clean it between portions.
- Prep Time: 45 minutes
- Additional Cooling/Chilling Time: 1 hour 30 minutes
- Cook Time: 28–33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American