Ingredients
Scale
Chocolate Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 4 large eggs, room temperature
- 1 1/4 cups whole milk, room temperature
- 3/4 cup neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 1/4 cups hot brewed coffee or hot water
Chocolate Cream Filling
- 8 ounces full-fat block cream cheese, softened
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 4 cups powdered sugar, sifted
- 1/3 to 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate Ganache Drip
- 8 ounces semisweet chocolate, finely chopped
- 3/4 cup heavy cream
Chocolate Buttercream Swirls and Ombré Finish
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/4 cup unsweetened cocoa powder
- 3–4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Decoration
- Chocolate sandwich cookies, as needed
- Mini chocolate sandwich cookies, optional
- Milk chocolate pieces, as needed
- Dark chocolate squares, as needed
- White chocolate pieces, as needed
- Chocolate wafer pieces, as needed
- Broken cookie pieces, as needed
Instructions
- Preheat the oven to 350°F (175°C). Grease square cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Break up any cocoa lumps.
- In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla. Add the wet ingredients to the dry mixture and mix just until combined.
- Slowly pour in the hot coffee or hot water while mixing on low. The batter will be relatively thin. Do not overmix.
- Divide the batter evenly among the prepared pans. Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cakes cool in their pans for 10–15 minutes. Turn them onto wire racks and cool completely. For easier assembly, wrap and chill the cooled layers for 30–60 minutes.
- Make the filling. Beat the softened cream cheese and butter until smooth. Beat in the cocoa, followed gradually by the powdered sugar. Add vanilla, salt, and heavy cream a tablespoon at a time until thick, smooth, and spreadable.
- Level any domed cake layers. Put the first layer on a sturdy cake board. Pipe a frosting dam around the edge and spread chocolate filling inside. Repeat with the remaining layers.
- Apply a thin crumb coat to the top and sides. Refrigerate for 20–30 minutes, until firm.
- For the ombré finish, divide the chocolate buttercream into different shades. Apply darker chocolate frosting near the bottom, medium chocolate through the center, and lighter mocha frosting toward the top. Smooth with a cake scraper while leaving a visible color transition.
- Chill the frosted cake for at least 30 minutes before adding ganache.
- Place finely chopped semisweet chocolate in a heatproof bowl. Heat the cream until steaming and just beginning to simmer around the edges. Pour it over the chocolate. Wait 2–3 minutes, then gently stir until glossy.
- Let the ganache cool until fluid but no longer hot. Test one drip on the back of the chilled cake. If it runs straight to the bottom, wait longer. If it barely moves, gently warm the ganache.
- Add varied drips around the upper edges. Spread a thin layer of ganache across the top.
- Let the ganache settle. Pipe generous chocolate buttercream swirls over the top.
- Insert sandwich cookies, chocolate bars, dark and white chocolate squares, and wafer pieces into the swirls. Place the tallest pieces toward the center and back. Add smaller cookie pieces around the sides.
- Refrigerate the decorated cake for 30–45 minutes before cutting. For a softer eating texture, let individual servings lose some of their refrigerator chill before eating.
Notes
- Do not decorate warm cake. Even slightly warm layers can soften the filling and frosting.
- Use room-temperature eggs and milk for a more uniform batter.
- Hot coffee deepens the cocoa flavor. Hot water can be substituted 1:1.
- Chill the layers before stacking if they feel fragile.
- Level domed layers before assembly.
- Keep the chocolate filling fairly firm. A loose filling can squeeze from between tall layers.
- A crumb coat is important for the clean exterior shown in the finished cake.
- Chill the final buttercream before applying ganache.
- Always perform one test drip before covering the whole cake.
- Add heavy cookies and chocolate pieces after the ganache begins to set.
- Push large decorations into buttercream rather than relying on ganache to hold them.
- Because the filling contains cream cheese and other dairy ingredients, keep the cake refrigerated. USDA guidance recommends keeping perishable foods at 40°F (4.4°C) or below
- Prep Time: 1 hour 15 minutes
- Additional/Chill Time: 1 hour 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American