Description
A rich and fudgy chocolate cake made with deep, roasted flavors, layered and frosted with smooth and creamy buttercream, and finished with a decadent chocolate ganache drip.
Ingredients
- 1¾ cups (222 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (64 g) unsweetened cocoa powder
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp fine salt
- ¾ cup (170 g) sour cream or plain full-fat yogurt, room temp
- ½ cup vegetable oil
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 1 cup strong brewed coffee or milk
- 4 sticks (454 g) unsalted butter, cool room temp
- 6 cups (750 g) powdered sugar, sifted
- ¼ cup + 2 Tbsp heavy cream or milk
- 4 oz (113 g) semisweet or bittersweet chocolate, finely chopped
- ½ cup heavy cream
- Sprinkles or chocolate curls (optional)
Instructions
- Preheat oven to 350 °F. Grease and line two 8‑inch × 3‑inch cake pans with parchment.
- Whisk dry ingredients (flour, sugar, cocoa, baking soda, baking powder, salt).
- In another bowl, whisk sour cream, oil, eggs, vanilla, and coffee or milk.
- Fold wet into dry until just combined; divide batter between pans.
- Bake 35–40 minutes or until a tester is clean. Cool 30 minutes in pans, then transfer to racks and cool completely; freezing helps when frosting.
- Beat butter until light and fluffy. Gradually add powdered sugar, then cream or milk, and whip until smooth—adjust consistency as needed.
- Assemble cake: frost between layers and around sides (“naked” finish if desired).
- For ganache: heat cream, pour over chopped chocolate, whisk until smooth and slightly cooled. Chill cake until buttercream firms, then drip ganache on top and sides; garnish before it sets.
Notes
- Use milk instead of coffee for a mild flavor.
- Frosting and ganache can be made ahead of time.
- Unfrosted cake layers freeze well for up to 2 months.
- Adjust bake times for different pan sizes.
- Let cake come to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 60g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
