This Decadent Chocolate Layer Cake is the ultimate treat for chocolate lovers. With moist layers of rich chocolate cake, silky chocolate ganache, and a smooth chocolate buttercream frosting, this cake is perfect for special occasions or any time you want to indulge. The deep chocolate flavor combined with the velvety textures makes each bite a truly unforgettable experience. Whether you’re celebrating a birthday or simply treating yourself, this cake promises pure indulgence and satisfaction.
Ingredients:
For the Chocolate Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 3 large eggs (room temperature)
- 1 cup whole milk
- 1 cup warm water
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup sour cream
For the Chocolate Ganache:
- 12 oz semi-sweet chocolate, chopped
- 1 ¼ cups heavy cream
- 2 tbsp unsalted butter
For the Chocolate Buttercream Frosting:
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
Instructions:
For the Chocolate Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs, milk, oil, and vanilla extract until combined. Slowly add the dry ingredients into the wet mixture while mixing on low speed.
- Pour in the warm water and continue mixing until smooth. Finally, fold in the sour cream.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Chocolate Ganache:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate.
- Let the mixture sit for a minute, then stir gently until smooth and glossy.
- Stir in the butter until fully incorporated. Allow the ganache to cool and thicken before using.
For the Chocolate Buttercream Frosting:
- In a large mixing bowl, beat the butter on medium speed until creamy.
- Gradually add in the powdered sugar and cocoa powder, mixing on low until incorporated.
- Pour in the heavy cream, vanilla extract, and salt, and continue beating on high speed for 3-4 minutes until the frosting is fluffy and smooth.
Assembly:
- Place one of the cooled cake layers on a serving plate or cake stand. Spread a layer of chocolate ganache on top, followed by a layer of buttercream frosting.
- Add the second cake layer and repeat the process.
- Place the final cake layer on top and coat the entire cake with a thin layer of buttercream frosting to create a crumb coat.
- Refrigerate the cake for 30 minutes to set the crumb coat.
- After chilling, apply the remaining buttercream frosting evenly over the cake. For extra decadence, drizzle some ganache over the top, letting it gently drip down the sides.
- Decorate as desired, and enjoy this rich, decadent chocolate masterpiece!