For my first recipe, I HAVE to start with my all time favourite, superstar classic, never fails, chocolate cake. I hate having to scroll through paragraphs upon paragraphs just to get to a recipe, so I feel you. I will keep this short. I am a chocoholic – I have not gone a single day without eating chocolate since I tried to give it up for Lent in grade 3, and lasted only 2 days. 16 years later, here to share my chocolate obsession with you.
This is the chocolate cake recipe I use as a base for oh so many fun flavour combinations, but for now we are keeping it classic – chocolate buttercream and chocolate ganache. Full on chocolate coma. Enjoy 🙂
Favourite Fudgey Chocolate Cake
Ingredients
Cake
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white sugar
- 1/4 cup cocoa powder
- 1/8 cup black cocoa powder
- 1/2 cup hot coffee
- 1/2 cup canola oil
- 1 egg
- 1/2 cup buttermilk
- 1/2 tsp vanilla extract
Frosting
- 2 cups butter room temperature
- 4 cups icing sugar sifted
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
Cake
- Prepare three 6” cake pans by lining with parchment paper and spraying with oil.
- Preheat oven to 300 degrees.
- Whisk hot coffee and both cocoa powders together until no lumps remain.
- Add buttermilk, canola oil, egg, and vanilla. Whisk until combined.
- In a separate bowl, whisk flour, sugar, baking soda, and salt together until combined.
- Pour wet mixture into dry mixture and whisk until just combined. Do not overmix! Batter will be runny.
- Pour into three prepared pans, weighing for accuracy (or eyeballing!).
- If using cake strips, bake 28 mins. Without, bake 24 mins.
- Check the cakes – tops should bounce back when lightly touched with your finger, and a toothpick inserted to the centre should come out with only a few crumbs – not wet.
- Remove the cakes and let them cool in the pan for about 5 minutes, then invert onto a cooling rack to cool fully.
Frosting
- Make buttercream according to instructions (check the "Classic American Buttercream Recipe" page!)
Ganache
- Microwave the heavy cream in a bowl for 30 seconds, until hot.
- Add in semi-sweet chocolate chips and let stand for about a minute, to soften up.
- Stir until smooth and fully combined.
Assembly
- Once fully cooled, place first cake layer on a plate or serving dish. Spread a thin layer of frosting, to coat the top.
- Fill a piping bag with buttercream, using the tip of your choice. I like to use a star tip as I find this holds in the filling the best.
- Pipe a border around the edge of the cake.
- Fill this ring in with ganache! It should be slightly cooled, so it's not too runny.
- Place the next cake layer on top, and press down lightly.
- Repeat!
- Once all the layers are stacked, coat the cake in a thin layer of buttercream. Then place it in the fridge for at least 30 minutes, to allow the ganache and buttercream to set.
- Wrap that baby up in a final coat of buttercream and place in the fridge to chill.
Optional: Chocolate Drip
- Re-heat your ganache, so it is a slightly runny consistency. You can test it by pouring a little bit down the side of your bowl.
- Take the cake out of the fridge, and pour a small teaspoon of ganache on the top edge of the cake. Then push it over the edge, so it runs down the side.
- Repeat, repeat, repeat!
Notes
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I have made this recipe 3 times now and every time, the cakes turn out short. They were a little over 1 inch thick and crumbly around the edges. I usually end up doubling the recipe, making the cake 4 layers. This is a favourite from my customers though! If anyone has tips to help this or similar recipes.. Feel free to tell me ahaha! The recipe is fast and the cakes are tasty and stay moist. I recommend this recipe but have extra ingredients just in case you double the recipe.
Hey! I’m so glad you like the flavour of the cake 🙂 the recipe is designed to make 3 thinner layers (about 2” each) to maximize the fillings! However, if you prefer thicker layers, baking in only 2 6” pans will give layers that are about 3” thick. Just to cover all bases as far as trouble shooting: make sure you’re using 6” pans (not 8”), and bake sure to use only baking soda (not powder).
This is honestly the best chocolate cake I’ve ever eaten! I gave it to my friend as a birthday gift and everybody loved it! The recipe is super fast and easy! I really recommend it!