Ingredients
Scale
Chocolate Cake
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (70 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 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 Cream Filling
- 8 oz (226 g) full-fat block cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1/3 cup (30 g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 cups (360 ml) cold heavy whipping cream
Chocolate Ganache
- 12 oz (340 g) semisweet chocolate, finely chopped
- 1 cup (240 ml) heavy cream
- 1 tablespoon (14 g) unsalted butter
Chocolate Toppings
- About 2 to 3 cups assorted chocolate decorations, roughly 300 g total
- Mini chocolate squares
- Chocolate wafer cookies
- Chocolate-covered wafer pieces
- Crisp chocolate rolls
- Chocolate sandwich cookie pieces
- Chocolate-covered cereal or malted bites
- Small pieces of milk chocolate
- Small pieces of dark chocolate
Instructions
- Prepare the pans. Preheat the oven to 350°F (175°C). Lightly grease two 8-inch square cake pans. Line the bottoms with parchment paper and grease the parchment.
- Mix the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Break up any visible cocoa lumps.
- Add the wet ingredients. Add the eggs, whole milk, vegetable oil, and vanilla. Mix on low speed until combined. Do not overmix.
- Add the hot liquid. Slowly pour in the hot coffee while mixing gently. The batter will become quite thin. This is normal. Do not compensate by adding extra flour.
- Divide the batter. Pour the batter evenly between the two prepared square pans. For equal layers, weigh the filled pans or weigh the batter before dividing it.
- Bake. Bake for 28 to 34 minutes. Begin checking at 28 minutes. A toothpick inserted in the center should come out with several moist crumbs but no wet batter.
- Cool correctly. Let the cakes sit in their pans for 10 to 15 minutes. Carefully turn them onto cooling racks, remove the parchment, and allow them to cool completely.
- Make the chocolate cream. Beat the softened block cream cheese until smooth. Add powdered sugar, cocoa powder, and vanilla. Beat until creamy.
- Whip the filling. Gradually pour in the cold heavy cream while mixing at low speed. Increase to medium-high and whip until thick, fluffy, and firm enough to hold its shape. Do not overwhip.
- Level the cake if necessary. If either cake has a pronounced dome, trim it carefully with a serrated knife. Keeping the layers flat helps prevent sliding.
- Fill the cake. Place one cake layer on a flat serving platter or cake board. Spread the chocolate cream evenly over the top, stopping just short of the outer edge.
- Add the second layer. Set the second cake layer on top and gently align the square corners. Refrigerate for 20 to 30 minutes so the filling can firm.
- Prepare the ganache. Put the finely chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until steaming with small bubbles beginning to appear around the edge.
- Melt the chocolate. Pour the hot cream over the chopped chocolate. Leave untouched for 2 to 3 minutes.
- Finish the ganache. Stir slowly from the center outward until completely smooth and glossy. Add the butter and stir until incorporated.
- Cool the ganache slightly. Let it stand until it thickens but remains pourable. Very hot ganache is too thin and may run off the cake.
- Cover the cake. Spread ganache across the top and down the sides. Allow a few natural drips and soft spatula marks rather than trying to create a perfectly rigid finish.
- Wait before decorating. Let the ganache become slightly thick and tacky. Do not place heavy chocolates onto very warm ganache.
- Add the toppings. Begin with the tall wafer rolls and larger chocolate pieces. Add mini squares, wafer pieces, cookie fragments, and round chocolate bites around them.
- Keep the decoration natural. Leave patches of glossy ganache visible. Avoid covering every square inch of the surface.
- Chill before slicing. Refrigerate the finished cake for 30 to 45 minutes.
- Slice cleanly. Warm a sharp knife with hot water, wipe it completely dry, and cut the cake. Clean and rewarm the blade between slices for the neatest presentation.
Notes
- Do not add extra flour even though the batter looks thin after adding the coffee.
- Full-fat block cream cheese gives a more stable filling than soft cream cheese spread.
- The heavy whipping cream should be very cold before whipping.
- Both cake layers must be completely cool before filling.
- A 20 to 30-minute chill after filling helps stop the layers from sliding.
- Let the ganache thicken before coating the cake.
- Let it become slightly tacky again before adding the heavy chocolate pieces.
- Use different heights, shapes, and textures for the topping.
- Leave some ganache visible between chocolate clusters.
- For crisp toppings, reserve a few wafer pieces and add them closer to serving.
- Because the filling contains cream cheese and whipped cream, keep the finished cake refrigerated.
- Coffee may be replaced with the same volume of hot water.
- For the closest visual match to the reference cake, use two square layers rather than round cake pans.
- Prep Time: 45 minutes
- Chilling / Resting: About 1 hour
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American