Ingredients
Scale
Chocolate Cake
- 2 cups (240 g) all-purpose flour
- 3/4 cup (64 g) unsweetened cocoa powder
- 1 3/4 cups (350 g) granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee or hot water
Chocolate Buttercream
- 1 1/2 cups (340 g) unsalted butter, softened
- 4 1/2 cups (540 g) powdered sugar
- 3/4 cup (64 g) unsweetened cocoa powder
- 1/3 cup (80 ml) heavy cream, plus more if needed
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
Chocolate Crunch Decoration
- 35–45 chocolate-covered biscuit fingers
- 3 cups assorted chocolate-coated malt balls and crispy chocolate bites
- 1/2 cup small chocolate pearls
- 1/4 cup golden crunchy sprinkles, crisp pieces, or small edible stars
Instructions
- Prepare the oven and pans. Preheat the oven to 350°F (175°C). Lightly grease two 8-inch square cake pans. Line their bottoms with parchment paper and lightly grease the paper.
- Combine the dry ingredients. In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined. Break apart any visible cocoa lumps.
- Add the wet ingredients. Add the eggs, milk, vegetable oil, and vanilla. Mix on low speed until mostly combined.
- Add the hot liquid. Slowly pour in the hot coffee while mixing on low. The batter will become thin. This is normal and should not be corrected with additional flour.
- Divide the batter. Pour equal amounts into the two prepared square pans. A kitchen scale can help create layers of equal thickness.
- Bake. Bake for 28–34 minutes. Begin checking at 28 minutes. The cakes are ready when the centers spring back lightly and a tester inserted near the center comes out clean or with a few moist crumbs.
- Cool. Leave the cakes in their pans for 10–15 minutes. Carefully turn them onto cooling racks, remove the parchment, and allow them to cool completely.
- Make the chocolate buttercream. Beat the softened butter for 2–3 minutes until creamy. Gradually beat in the powdered sugar and cocoa. Add the heavy cream, vanilla, and salt. Beat until smooth and fluffy. The frosting should hold a soft peak.
- Create four layers. For the tall appearance shown in the finished cake, carefully slice each completely cooled square cake horizontally into two even layers using a long serrated knife. You will have four cake layers.
- Fill the cake. Put the first layer on a square cake board. Spread an even layer of chocolate buttercream over it. Repeat with the remaining layers.
- Crumb coat. Spread a thin layer of buttercream over the top and four sides. Refrigerate for 15–20 minutes.
- Final frosting. Apply another layer of chocolate buttercream. Keep the sides reasonably straight so the biscuit fingers sit vertically.
- Chill briefly. Refrigerate for about 15 minutes. The frosting should become firmer but remain slightly tacky.
- Attach the biscuit fingers. Starting at one corner, gently press the chocolate-covered biscuit fingers vertically against the four sides. Keep them close together and their bottom edges level.
- Decorate the top. Arrange the larger malted chocolate balls first. Fill the gaps with smaller chocolate bites and pearls. Scatter the golden crunchy pieces between them.
- Set before cutting. Chill briefly if the cake feels unstable. For cleaner portions, use a sharp knife warmed in hot water and wiped completely dry between cuts.
Notes
- Do not add extra flour because the batter appears thin.
- Hot coffee deepens the chocolate character. Hot water can be substituted 1:1.
- Cakes must be completely cool before frosting.
- For the visual appearance of the reference cake, split the two baked cakes into four layers.
- Chill the crumb-coated cake before applying the final frosting.
- The final buttercream must be firm enough to support the biscuit fingers.
- If the frosting becomes too stiff, add heavy cream 1 teaspoon at a time.
- If it becomes too loose, add a small amount of sifted powdered sugar.
- Purchase extra biscuit fingers because some may break.
- Add the crisp topping close to serving time for the best crunch.
- Ingredient brands and the exact quantity of decorations can change nutrition substantially.
- Prep Time: 45 minutes
- Additional cooling/chilling time: 1 hour 15 minutes
- Cook Time: 28–34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired