In Cake, Chocolate, Dessert 120 views

This easy Chocolate Cake recipe is one of my all time favorites! It’s a 3-layers of homemade chocolate cake with a rich chocolate buttercream frosting. The whole thing is topped off with a simple ganache that adds even more chocolate flavor!

You folks, this chocolate cake is all that you might at any point need in a cake. Cushioned and clammy chocolate cake, whipped chocolate frosting and chocolate ganache. It doesn’t beat this.

They say the truth will eventually come out, however for this situation, the verification is in the cake. My better half barely at any point eats any of my sweets. He is the most specific individual with regards to chocolate cake.

With our wedding come up the two of us are attempting to control our pastry yearnings. Yet, I’m somewhat humiliated to let you know that both of us really ate this whole cake more than 4-5 days. We should credit it to pre-wedding trip pressure and fail to remember the way that both of us ate an entire cake without help from anyone else.

This chocolate cake is ideally suited for commending birthday events, Valentines Day or simply baking up the best chocolate cake you could dream of. You merit it!

Despite the fact that this chocolate cake looks a wide range of extravagant, truly you just need a couple of straightforward fixings to make it. This is what you’ll require:

  • Granulated sugar
  • Vegetable oil: Oil will in general make cakes more soggy than a formula with spread. It additionally makes the piece and surface a smidgen more delicate and more tight.
  • Eggs
  • Unadulterated vanilla concentrate: Be certain you get an excellent REAL vanilla concentrate.
  • Sharp cream: Sour cream helps keep this cake damp.
  • Dry Ingredients: All-reason flour, baking powder and baking pop, salt.
  • Normal Unsweetened Cocoa Powder
  • Coffee powder (discretionary): Sometimes I additionally prefer to add coffee powder to chocolate cakes, it strengthens the chocolate flavor. The coffee powder is discretionary, or can be fill in for a fine ground espresso or excluded.
  • Blended Coffee: Coffee draws out the chocolate flavor, yet relax, the cake don’t have an aftertaste like espresso by any stretch of the imagination. Hot espresso is liked.

This Chocolate Cake Recipe truly is the BEST EVER! You HAVE TO try it! It’s a 3-layer, super moist chocolate cake with a rich, melt-in-your-mouth chocolate buttercream frosting. And to top it all off, this cake is covered with a chocolate ganache drip. It’s chocolate overload and you won’t regret it.



  • 1 ½ cups (285g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon (15 ml) pure vanilla extract
  • ½ cup (118 ml) light sour cream
  • 2 cups (280g) all-purpose flour
  • ½ cup (55 g) natural unsweetened cocoa powder
  • 1 tablespoon (5g) espresso powder (optional)
  • 2 ½ teaspoons (9 g) baking powder
  • ½ teaspoon (2 g) baking soda
  • 1 teaspoon (5 g) salt
  • 1 ¼ cup (355 ml) coffee


  • 3 cups (689g) unsalted butter
  • 1 ½ cups (167g) cocoa powder (natural unsweetened or dutch processed)
  • 9–10 (1171 g) cups powdered sugar
  • 3–4 tablespoons (44-58ml) heavy whipping cream
  • 1 tablespoons (15ml) Rodelle pure vanilla extract
  • Pinch of salt


  • 2 ounces (56g) dark chocolate
  • 6 tablespoons (88ml) heavy whipping cream



  1. Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the bake even stripes if desired.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
  3. In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  4. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.


  1. Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
  2. Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.
  3. Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1/2 tablespoon at a time.


  1. In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.


  1. Level the cake layer by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
  2. Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
  3. Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge. Refrigerate the cake for 15-20 minutes.
  4. Use a spoon or piping bag to drizzle the ganache along the edges of the cake. All the ganache to set completely. To pipe the rosettes on top, use a large piping bag, fill the piping bag with the remaining frosting and pipe the boarder of the cake.



  • Sour cream  I recommend substituting with non-fat Greek yogurt. The recipe calls for light sour cream, but you can also use full-fat sour cream.
  • Brewed Coffee: I recommend using milk instead, but only if needed.
  • Cocoa powder: I prefer to use Hershey’s Special Dark Cocoa Powder for the cake and regular or dutch processed cocoa powder for the frosting.
READ MORE  Paleo Chocolate Banana Zucchini Bread

Storing a finished cake: This cake is best stored at room temperature in an airtight container such as a cake carrier. If you live in a hot or humid environment, store in an airtight container in the refrigerator, and serve at room temperature. This cake can be made up to 2 days in advance if stored properly.

Preparing in advance:  Prepare the cake layers up to 2 days in advance. Wrap tightly in plastic wrap with a piece of parchment paper on the top and bottom of the cake layer. Or these can also be stored in an airtight container. Cake layers can also be frozen, double wrap in plastic wrap. The frosting can also be prepared 1-2 days in advance, and kept in an airtight container at room temperature. You’ll need to remix it prior to using it.


  • For two 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake.
  • For two 8-inch cakes, this should be baked for approximately 25-30 minutes, and about 2 1/4 cups of batter per pan and 1 batch of my best chocolate frosting.
  • For 6-inch pans: a full recipe will make four 6-inch layers, filling each one with about 1 1/3 cup of batter and baking for approximately 22-28 minutes.
  • For 10 inch pans: I’ve never tested this with 10 inch pans, but I would recommend a 2 layer cake so you still have nice, thick layers. Trying baking for 18-20 minutes and assessing additional time needed from there
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