Ultimate Dark Chocolate Cake
Ingredients
For the Dark Chocolate Cake Layers
* 2 cups all-purpose flour
* 2 cups granulated sugar
* 3/4 cup unsweetened cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup hot water or hot coffee
For the White Cream Filling
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup vegetable shortening (or substitute with more butter)
* 4 cups powdered sugar
* 1 teaspoon vanilla extract
* 3-5 tablespoons heavy cream or milk
For the Dark Chocolate Frosting and Ganache Drip
* 1/2 cup (1 stick) unsalted butter
* 1/2 cup unsweetened cocoa powder
* 3 cups powdered sugar
* 1/2 cup heavy cream
* 1 teaspoon vanilla extract
* Pinch of salt
For the Chocolate Ganache Drip (Separate recipe for a smooth drip)
* 1/2 cup semi-sweet chocolate chips
* 1/4 cup heavy cream
For Decoration
* Chocolate bars (small rectangles) for the sides
* Chocolate Kisses or similar chocolate pieces for the top edge
* Additional chocolate frosting for piping
Preparation Steps
* Preheat the oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans.
* Make the chocolate cake layers: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
* Add the buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
* Carefully stir in the hot water or coffee (the batter will be thin). Pour the batter evenly into the prepared cake pans.
* Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
* Make the white cream filling: Beat the butter and shortening until light and fluffy. Gradually add the powdered sugar, alternating with the heavy cream/milk and vanilla extract, until you reach a smooth, spreadable consistency.
* Make the chocolate frosting: In a large bowl, beat the butter until creamy. Beat in the cocoa powder. Gradually add the powdered sugar, alternating with the heavy cream and vanilla extract, until the frosting is smooth and thick enough to pipe. Add a pinch of salt.
* Make the chocolate ganache drip: Heat the heavy cream until simmering. Pour over the chocolate chips in a small bowl. Let stand for 5 minutes, then stir until smooth. Let cool until slightly thickened but still pourable.
* Assemble the cake: Place the first cooled cake layer on a serving plate. Pipe or spread a thick layer of the white cream filling on top.
* Place the second cake layer on top. Repeat the filling layer if using three cake layers. Place the final cake layer on top.
* Frost the entire cake with the chocolate frosting, creating a smooth layer.
* Decorate the sides: Gently press the small chocolate bar rectangles vertically around the entire side of the cake.
* Apply the ganache drip: Carefully pour or spoon the slightly cooled ganache over the top edge of the cake, allowing it to drip down the sides. Fill the center of the cake top with the remaining ganache.
* Pipe decoration: Use the remaining chocolate frosting and a piping bag to create decorative swirls or rosettes around the top edge and the bottom border of the cake.
* Place the Chocolate Kisses or chocolate pieces onto the piped rosettes on the top edge.
* Chill the cake for at least 30 minutes before serving to set the frosting and ganache.
Keywords: dark chocolate cake, rich dessert, layered cake, homemade frosting, chocolate ganache, baking
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