Ingredients
Scale
For the Chocolate Cake
- 2 1/2 cups (300 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (about 65–75 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 1/2 cup (120 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
- 5 cups (about 600 g) powdered sugar
- 3/4 cup unsweetened cocoa powder
- Up to 1/2 cup (120 ml) heavy cream
- 2 teaspoons vanilla extract
- Pinch of fine salt
For the Chocolate Ganache
- 8 oz (227 g) semi-sweet chocolate, finely chopped
- 3/4 cup (180 ml) heavy cream
For Decorating
- Milk chocolate bars
- Chocolate wafer bars
- Crispy hazelnut-style chocolate truffles
- Milk chocolate eggs
- White chocolate pieces
- Chocolate-covered wafer pieces
- Chocolate curls
- Hollow chocolate shells
Instructions
For the Chocolate Cake
- 2 1/2 cups (300 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (about 65–75 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 1/2 cup (120 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
- 5 cups (about 600 g) powdered sugar
- 3/4 cup unsweetened cocoa powder
- Up to 1/2 cup (120 ml) heavy cream
- 2 teaspoons vanilla extract
- Pinch of fine salt
For the Chocolate Ganache
- 8 oz (227 g) semi-sweet chocolate, finely chopped
- 3/4 cup (180 ml) heavy cream
For Decorating
- Milk chocolate bars
- Chocolate wafer bars
- Crispy hazelnut-style chocolate truffles
- Milk chocolate eggs
- White chocolate pieces
- Chocolate-covered wafer pieces
- Chocolate curls
- Hollow chocolate shells
Notes
- Do not overbake. A toothpick with a few moist crumbs is preferable to one that comes out completely dry.
- The chocolate batter is intentionally thin after the hot coffee is added.
- All cake layers must be completely cool before frosting.
- Room-temperature eggs and buttermilk mix into the batter more evenly.
- Add the heavy cream to the buttercream gradually. You may not need the entire amount.
- The crumb coat should be cold and firm before applying the final frosting.
- For clean drips, use a cold cake and cooled ganache.
- Always make one test drip on the back before decorating the visible sides.
- The quantity of candy is flexible. Use enough for an abundant finish without making the top unstable.
- Put taller chocolate pieces toward the center/back and support heavy pieces with buttercream.
- If your kitchen is warm, return the cake to the refrigerator during assembly whenever the frosting becomes soft.
- Decoration quantities directly affect the final calorie and sugar values.
- Prep Time: 1 hour
- Additional Cooling/Chilling Time: approximately 1 hour 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American