Description
An ultimate indulgence for chocolate lovers, this cake features moist layers of rich chocolate cake, decadent ganache, and an assortment of chocolates on top.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 cup (90g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups (400g) granulated sugar
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee
- 1 1/2 cups (360ml) heavy cream
- 2 cups (340g) semi-sweet chocolate chips
- Assorted chocolates (truffles, candy bars, chocolate shards)
- Chocolate chips
- Grated chocolate
- Chocolate syrup or drizzle
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the sugar, buttermilk, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the hot coffee (the batter will be thin).
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy. Allow to cool slightly to thicken.
- To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a layer of ganache over the top. Repeat with the second and third layers, spreading ganache evenly between each layer.
- Cover the entire cake with a thin crumb coat of ganache, then add a thicker final layer. Smooth with an offset spatula.
- Decorate the cake by pouring any remaining ganache over the top, allowing it to drip down the sides. Top with assorted chocolates, sprinkle with chocolate chips and grated chocolate, and drizzle with chocolate syrup if desired.
- Refrigerate the cake for at least 1 hour to set the ganache and toppings. Bring to room temperature before serving.
Notes
Decorate the cake just before serving to keep the toppings fresh and neat. Ensure all ingredients are at room temperature for a smoother batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: chocolate cake, dessert cake, ganache cake, party cake, celebration cake