This recipe is for a “Double Chocolate Cream Dream Cake,” a decadent and visually striking layered dessert. The image displays a multi-layered round cake featuring dark chocolate cake layers generously filled with a thick, creamy, light-colored frosting, likely whipped cream or a very light buttercream. The entire cake is then crowned with a smooth, glossy chocolate ganache drip that cascades down the sides, creating an appealing effect. The top of the cake is adorned with chocolate shavings or curls, adding to its luxurious appearance. Scattered around the plate are more chocolate shavings and cocoa powder, enhancing the chocolate theme. This cake is designed for serious chocolate lovers, offering a rich and intense chocolate flavor from both the cake and the ganache, beautifully contrasted by the light and airy cream filling. It’s an impressive dessert, perfect for special occasions, celebrations, or when you want to truly indulge in a rich chocolate experience.
Ingredients:
For the Rich Chocolate Cake Layers:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (Dutch-processed for a darker, smoother flavor)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (120ml) vegetable oil (or other neutral oil)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) strong hot coffee (or hot water)
For the Creamy Whipped Frosting:
- 2 cups (480ml) heavy cream, very cold
- ½ cup (60g) powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- Pinch of salt
For the Glossy Chocolate Ganache Drip:
- 1 cup (170g) good quality semi-sweet or dark chocolate chips (or finely chopped chocolate)
- ½ cup (120ml) heavy cream
For Garnish:
- Chocolate shavings, chocolate curls, or chocolate sprinkles
- Cocoa powder, for dusting the plate (optional)
Equipment:
- Two 8-inch (20 cm) round cake pans
- Parchment paper
- Large mixing bowls
- Electric mixer (stand mixer or hand mixer)
- Whisk
- Rubber spatula
- Small saucepan or microwave-safe bowl (for ganache)
- Wire racks (for cooling cakes)
- Cake leveling tool or serrated knife
- Offset spatula or butter knife (for frosting)
- Serving plate or cake stand
- Piping bag with a round tip (optional, for frosting details)
Instructions:
Part 1: Bake the Chocolate Cake Layers
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.
- Combine Wet Ingredients (except coffee): In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk, until just combined. The batter will be thick.
- Add Hot Coffee: Carefully and slowly pour the hot coffee (or hot water) into the batter while mixing on low speed. The batter will become very thin, which is normal for this type of chocolate cake. Mix until just smooth; do not overmix.
- Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out with moist crumbs, not wet batter.
- Cool Cakes: Remove the cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes. Then, invert the cakes onto the wire rack, carefully remove the parchment paper, and let them cool completely before frosting. This is crucial for a stable cake.
Part 2: Prepare the Creamy Whipped Frosting
- Chill Bowl and Whisk: For best results, place your mixing bowl and whisk attachment (if using a stand mixer) or beaters (if using a hand mixer) in the freezer for 10-15 minutes. This helps the cream whip up faster and firmer.
- Whip Cream: Pour the very cold heavy cream into the chilled bowl. Begin whipping on medium speed.
- Add Sugar and Vanilla: Once the cream starts to thicken and soft peaks form, gradually add the sifted powdered sugar, vanilla extract, and pinch of salt.
- Whip to Stiff Peaks: Increase the speed to medium-high and continue whipping until stiff peaks form. Be careful not to overbeat, or the cream will turn grainy and could separate.
Part 3: Make the Glossy Chocolate Ganache Drip
- Heat Cream: In a small, microwave-safe bowl or a small saucepan, heat the heavy cream until it just begins to simmer around the edges (do not boil).
- Add Chocolate: Remove the cream from the heat and immediately pour it over the chocolate chips (or chopped chocolate) in a heatproof bowl. Let it sit for 5 minutes without stirring to allow the chocolate to melt.
- Stir Ganache: After 5 minutes, gently whisk or stir the mixture from the center outwards until the ganache is smooth and glossy. If there are any unmelted chocolate pieces, you can microwave it for another 10-15 seconds and stir again.
- Cool Slightly: Let the ganache cool for about 15-20 minutes, stirring occasionally, until it reaches a thick, pourable consistency suitable for dripping (it should not be too hot or too thin, or it will run off the cake too quickly). It should be warm enough to be liquid but cool enough to hold its shape for the drip.
Part 4: Assemble the Cake
- Level Cakes: Once the cake layers are completely cool, use a serrated knife or a cake leveling tool to level the tops of the cakes if they are domed. This will ensure even layers.
- First Layer: Place one chocolate cake layer on your serving plate or cake stand.
- Frosting Layer: Spread about half of the creamy whipped frosting evenly over the first cake layer.
- Second Layer: Carefully place the second chocolate cake layer on top of the frosting.
- Top Frosting: Spread the remaining creamy whipped frosting evenly over the top of the second cake layer. Don’t worry if it’s not perfectly smooth, as it will be covered by ganache.
- Apply Ganache Drip: Slowly pour the slightly cooled ganache over the center of the cake. Use the back of a spoon or an offset spatula to gently push the ganache towards the edges, allowing it to drip down the sides of the cake in an artistic manner.
- Chill (Optional): If the ganache is too warm and runny, you can refrigerate the cake for 10-15 minutes to help the ganache set slightly.
- Garnish: While the ganache is still wet (or after a slight chill if you prefer the ganache to be firmer), decorate the top of the cake with chocolate shavings or curls. You can also dust cocoa powder around the base of the cake on the serving plate for a professional touch.
Part 5: Serve
- Chill Before Serving: For best results, chill the cake in the refrigerator for at least 30 minutes to allow the ganache and frosting to set fully.
- Slice and Enjoy: Slice the Double Chocolate Cream Dream Cake with a sharp, warm knife and serve.
Tips for Success:
- Quality Ingredients: Use good quality cocoa powder and chocolate for the best flavor. Dutch-processed cocoa powder will give a darker cake and a less bitter chocolate flavor.
- Room Temperature Ingredients (for cake): Ensure your eggs, buttermilk, and butter (if using in a different recipe, though not in this specific one) are at room temperature. This helps them combine more smoothly and creates a more uniform batter.
- Don’t Overmix Cake Batter: Overmixing the cake batter, especially after adding flour, can develop gluten and lead to a tough, dry cake. Mix only until ingredients are just combined.
- Hot Coffee is Key: The hot coffee enhances the chocolate flavor without making the cake taste like coffee. It also helps to bloom the cocoa powder, intensifying its richness.
- Chilled Cream and Bowl (for frosting): This is vital for perfectly whipped cream. Warm cream or a warm bowl will make it difficult to whip to stiff peaks.
- Ganache Consistency: The key to a good ganache drip is getting the right consistency. It should be thick enough to cling to the sides but thin enough to flow. If it’s too thick, add a tiny bit more warm cream. If it’s too thin, let it cool longer.
- Leveling Cakes: Leveling your cake layers creates a professional-looking, even layered cake.
- Clean Slices: For clean slices, use a sharp knife and run it under hot water between each slice, wiping it clean.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The ganache will firm up when cold, so allow the cake to come to room temperature for about 20-30 minutes before serving for the best texture.
- Variations:
- Espresso Powder: Add 1-2 teaspoons of instant espresso powder to the cake batter to deepen the chocolate flavor even further.
- Raspberry Filling: A thin layer of raspberry jam or fresh raspberries between the cake layers could add a delightful fruity contrast.
- Boozy Ganache: A splash of liqueur (like Kahlúa, rum, or Grand Marnier) can be added to the ganache for an adult twist.
- Dessert Category: This Double Chocolate Cream Dream Cake is a sweet dessert. It is distinct from savory meals such as Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, Mac and Cheese, Pepperoni Pizza Bombs, Garlic Butter Lobster and Scallops, or Fresh Napa Cabbage Salad.
- Comparison to Other Desserts: This chocolate cake is different from other desserts such as No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie in image_ba1c7c.jpg, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, or Peach Cobbler. It is also not a condiment like Lemon Curd, or a simple loaf of bread.