Ingredients
Chocolate Cake
2 1/2 cups (300 g) all-purpose flour
1 cup (85 g) unsweetened 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 coffeeChocolate Buttercream
1 1/2 cups (340 g) unsalted butter, softened
1 cup (85 g) unsweetened cocoa powder
5 cups (600 g) powdered sugar
1/2 cup (120 ml) heavy cream, added gradually
2 teaspoons vanilla extract
1/4 teaspoon fine saltChocolate Ganache
8 oz (225 g) semisweet chocolate, finely chopped
3/4 cup (180 ml) heavy creamChocolate Topping
Pour rendre le résultat reproductible, je te recommande cette répartition :
4 oz (115 g) chocolate truffles
4 oz (115 g) broken milk and dark chocolate pieces
3 oz (85 g) chocolate-coated wafer pieces
3 oz (85 g) chocolate-coated cookieInstructions
1. Preheat the oven to 350°F (175°C). Place a rack in the center of the oven. Grease three 8-inch round cake pans, line the bottoms with parchment paper, then lightly grease the parchment.
2. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until evenly combined and free of large cocoa lumps.
3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients. Mix gently just until most of the dry streaks disappear.
5. Slowly pour in the hot coffee while whisking on low speed or stirring gently. The batter will become fairly thin; this is normal.
6. Divide the batter evenly between the three prepared pans. For layers of similar height, weigh the filled pans or divide the batter by weight.
7. Bake for 25 to 30 minutes. Begin checking at about 25 minutes. The cakes are ready when the centers spring back lightly and a toothpick inserted near the center comes out clean or with a few moist crumbs.
8. Cool the cakes in their pans for 10 minutes. Turn them onto wire racks, remove the parchment paper, and allow them to cool completely before frosting.
9. To make the chocolate buttercream, beat the softened butter for about 2 minutes until creamy. Add the cocoa powder and mix on low speed.
10. Gradually add the powdered sugar. Add the vanilla, salt, and about half of the heavy cream. Beat until creamy. Add the remaining cream gradually until the frosting is smooth and spreadable but firm enough to hold the cake layers.
11. If necessary, level completely cooled cake layers with a serrated knife.
12. Place the first cake layer on a cake board or serving plate. Spread an even layer of chocolate buttercream over the top. Add the second layer and repeat. Add the final layer.
13. Spread a very thin layer of buttercream over the entire cake to create a crumb coat. Refrigerate for 20 to 30 minutes, or until firm.
14. Cover the chilled cake with the remaining chocolate buttercream. Smooth the sides with an offset spatula or cake scraper while keeping a slightly rustic homemade finish.
15. Refrigerate the frosted cake for at least 20 minutes before adding the ganache.
16. Place the finely chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until steaming and just beginning to simmer around the edges. Do not vigorously boil it.
17. Pour the hot cream over the chopped chocolate. Let it stand untouched for 2 minutes, then stir slowly from the center outward until glossy and smooth.
18. Allow the ganache to cool until slightly thickened. Test one small drip on the chilled cake. It should slowly travel down part of the side instead of immediately reaching the cake plate.
19. Spoon ganache around the top edge, creating drips of different lengths. Spread a thin layer of ganache over the top of the cake.
20. Allow the ganache to begin setting for several minutes. Arrange the largest chocolate pieces toward the center and back of the cake.
21. Add the chocolate truffles, wafer pieces, chocolate-coated cookies, and smaller chocolate pieces. Vary their height and angle to create the abundant but intentionally arranged appearance.
22. Chill briefly to stabilize the finished cake. For easier slicing, use a large sharp knife and wipe the blade clean between portions.
Notes
Measure flour by weight when possible. Too much flour can make a chocolate cake dense or dry.
Use room-temperature eggs and buttermilk for more even mixing.
The batter is intentionally thin after the hot coffee is added.
Do not frost warm cake layers. Even slightly warm cake can soften the buttercream and cause the layers to slide.
The crumb coat is important for a tall chocolate cake because it traps loose crumbs before the final layer of frosting.
Always chill the frosted cake before adding ganache.
Ganache consistency matters more than an exact cooling time. Test one drip before decorating the whole cake.
If the ganache immediately reaches the bottom of the cake, it is still too warm or thin. Let it cool longer.
If it barely moves, allow it to warm slightly or stir until it loosens.
Add the chocolate decorations while the ganache is tacky enough to hold them.
For the closest visual match to the recipe image, use a mix of large chocolate rectangles, round truffles, broken wafer pieces, irregular chocolate clusters, and chocolate-coated cookies.
- Prep Time: 1 hour 15 minutes
- Additional / Cooling Time:: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American