Ingredients
Scale
For the Chocolate Cake
- 2 1/2 cups (300 g) all-purpose flour
- 1 cup (85 g) unsweetened natural cocoa powder
- 2 cups (400 g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 large eggs, room temperature
- 1 1/4 cups (300 ml) buttermilk, room temperature
- 3/4 cup (180 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee
For the Chocolate Buttercream
- 1 1/2 cups (340 g) unsalted butter, softened
- 3/4 cup (64 g) unsweetened cocoa powder
- 5 cups (600 g) powdered sugar, sifted if lumpy
- 1/2 cup (120 ml) heavy cream, plus a little more if needed
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
For the Ganache
- 8 oz (227 g) semisweet chocolate, finely chopped
- 3/4 cup (180 ml) heavy cream
For the Loaded Chocolate Topping
- 6–8 chocolate sandwich cookies
- 4–6 chocolate-coated wafer pieces
- 3–4 plain wafer cookies
- 6–8 chocolate truffles
- 3–4 oz mixed milk and dark chocolate, broken into irregular pieces
- 1/2 cup small chocolate balls or round chocolate candies
The topping amounts are intentionally flexible. This is important because the decoration in the reference image looks abundant but not mathematically arranged.
Instructions
- Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans. Line the bottoms with parchment paper and lightly grease the parchment.
- In a large bowl, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Break apart any cocoa lumps.
- In a second bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla.
- Add the wet mixture to the dry ingredients. Mix on low just until combined.
- Slowly pour in the hot coffee while mixing on low. The batter will be thin. This is normal. Do not add extra flour.
- Divide the batter evenly between the three prepared pans.
- Bake for 25–30 minutes. Begin checking at 25 minutes. The cakes are ready when the centers spring back lightly and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pans for 10–15 minutes. Turn the cakes onto wire racks, remove the parchment, and cool completely.
- For easier assembly, wrap and chill the cooled layers for about 30–60 minutes. Trim any large domes with a serrated knife.
- Make the buttercream. Beat the softened butter for about 3 minutes. Add the cocoa powder, then gradually beat in the powdered sugar.
- Add the heavy cream, vanilla, and salt. Beat for another 3–4 minutes until light and creamy. Add a tablespoon of cream if the frosting is too stiff.
- Put the first cake layer on a cake board or serving plate. Spread about 3/4 to 1 cup of buttercream over it. Repeat with the second layer, then add the third.
- Cover the cake with a thin crumb coat. Refrigerate for 20–30 minutes.
- Apply the remaining buttercream. Smooth the sides while leaving subtle spatula marks for the slightly rustic appearance shown in the reference cake.
- Make the ganache. Put the finely chopped semisweet chocolate in a heatproof bowl. Heat the cream until steaming and beginning to simmer around the edges.
- Pour the cream over the chocolate. Leave untouched for 2–3 minutes, then stir gently until smooth and glossy.
- Let the ganache cool until it becomes thick enough to create a slow drip. Test one drip on the back of the cold cake before decorating the entire edge.
- Spoon ganache around the top edge, creating drips of different lengths. Spread the remaining ganache across the top.
- Arrange the largest broken chocolate pieces first. Add cookies and tall wafer pieces at different angles.
- Fill some of the gaps with truffles, chocolate balls, smaller wafer pieces, and chocolate chunks. Leave a few open areas where the ganache remains visible.
- Chill briefly to set the cake. For the creamiest texture, remove it from the refrigerator about 30–60 minutes before serving.
Notes
- Do not add extra flour when you see the thin cake batter.
- Use natural unsweetened cocoa powder for this specific formula.
- All cake layers must be completely cool before frosting.
- Chilled layers are easier to stack and create fewer crumbs.
- Do not put hot ganache directly onto buttercream.
- Always make one test drip before adding ganache around the whole cake.
- Add wafers and cookies relatively close to serving time if you want maximum crunch.
- For the reference-photo appearance, use broken chocolate in different sizes rather than perfectly arranged whole bars.
- Leave small gaps between toppings. The ganache should remain visible.
- Remove hard chocolate decorations from the cutting path before slicing.
- Because brands and decoration quantities vary, nutrition information is an estimate.
- Prep Time: 1 hour
- Additional Cooling/Chilling Time:: 1 hour 30 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired