Ingredients
Scale
Chocolate Cake
- 2 cups (240 g) all-purpose flour
- 1 ¾ cups (350 g) granulated sugar
- ¾ cup (64 g) natural unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- ½ cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup (180 ml) hot brewed coffee or hot water
Chocolate Buttercream
- 1 ½ cups (340 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- ¾ cup (64 g) natural unsweetened cocoa powder, sifted
- ⅓ cup (80 ml) heavy cream, plus 1–3 tablespoons if needed
- 2 teaspoons vanilla extract
- ¼ teaspoon fine salt
Chocolate Ganache
- 8 oz (225 g) semisweet chocolate, finely chopped
- ¾ cup (180 ml) heavy cream
Brownie and Chocolate Decoration
For a result close to the reference image:
- 8–10 fudgy brownie chunks, about 10 oz (280 g)
- 6 chocolate sandwich cookies
- 5–6 chocolate-covered wafer pieces
- 5 chocolate wafer rolls
- 5–6 mini chocolate cups
- 8 chocolate truffles
- 7–9 pieces milk and dark chocolate bars
- 12–16 small chocolate squares or chunks
- 20–24 round chocolate candies or truffles for the lower border
- 2 tablespoons chocolate curls or small chocolate shards, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch square cake pans. Line the bottoms with parchment paper and lightly grease the parchment.
- In a large bowl, whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
- Add the eggs, milk, vegetable oil, and vanilla. Mix on low speed until the dry ingredients are moistened. Scrape the bowl.
- Slowly pour in the hot coffee while mixing on low. The batter will look thin. This is expected. Do not add extra flour.
- Divide the batter evenly between the prepared pans.
- Bake for 28–32 minutes, or until the centers spring back lightly and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool in the pans for 10–15 minutes. Turn the cakes onto wire racks, remove the parchment, and cool completely.
- Make the buttercream. Beat the softened butter for 2–3 minutes until creamy. Gradually add powdered sugar and cocoa powder on low speed.
- Add vanilla, salt, and ⅓ cup heavy cream. Beat until smooth and fluffy. Add additional cream only 1 tablespoon at a time if the frosting is too firm.
- Level obvious cake domes with a serrated knife after the cakes are completely cool.
- Place the first square layer on a cake board. Spread about ¾–1 cup chocolate buttercream over the top.
- Add the second cake layer. Press very gently to settle it.
- Cover the entire cake with a thin crumb coat. Refrigerate for 20–30 minutes.
- Apply the final buttercream layer to the top and sides. Keep a soft spatula texture rather than making the surface completely smooth.
- Refrigerate the frosted cake for another 20 minutes before adding the ganache.
- For the ganache, place the finely chopped chocolate in a heatproof bowl.
- Heat ¾ cup heavy cream until steaming and just beginning to simmer around the edges. Do not boil aggressively.
- Pour the cream over the chocolate. Leave untouched for 2–3 minutes.
- Stir slowly until completely smooth and glossy.
- Allow the ganache to cool until it is still pourable but noticeably thicker. Test a single drip on the back of the chilled cake.
- If the drip runs straight to the bottom, wait several minutes. If it barely moves, warm the ganache very gently.
- Spoon controlled ganache drips around the cake edges, then cover the top with a thin layer of ganache.
- Place the tallest chocolate bars toward the back and center of the cake.
- Insert the wafer rolls at different heights and angles.
- Arrange brownie chunks across the middle. Turn some cut surfaces toward the camera or serving side so their fudgy centers remain visible.
- Add chocolate sandwich cookies, wafer pieces, mini cups, truffles, and chocolate squares around the brownies.
- Fill small gaps without hiding the entire ganache surface.
- Arrange round chocolate candies or truffles around the bottom edge of the square cake.
- Chill for 15–20 minutes to help the decorations settle.
- Before serving, allow the cake to stand at room temperature for about 20–30 minutes for a softer buttercream texture.
Notes
- Use natural unsweetened cocoa powder for the most predictable result with this ingredient balance.
- Hot coffee makes the chocolate flavor deeper but should not make the cake taste strongly of coffee.
- Hot water can replace coffee in the same amount.
- Do not frost warm cake layers.
- Do not pour hot ganache over buttercream.
- Always test one ganache drip before covering the visible sides.
- Large toppings are heavy. Keep the heaviest brownie pieces near the center rather than near the cake edges.
- Add crisp wafer rolls and cookies near serving time when possible.
- For clean slices, temporarily remove a few large decorations before cutting.
- Use a warm, clean knife and wipe it between slices.
- Prep Time: 1 hour 10 minutes
- Additional Time: 1 hour 50 minutes For cooling and chilling during assembly.
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American