Description
Decadent chocolate layer cake with creamy chocolate cream cheese frosting and a luscious chocolate ganache drip. A chocolate lover’s dream!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup milk, or more as needed
- 8 ounces semi-sweet chocolate chips
- ½ cup heavy cream
- Chocolate shavings
- Fresh berries (raspberries, strawberries)
- Chocolate curls
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Carefully pour the boiling water into the batter and mix until smooth. The batter will be thin.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a large bowl (or stand mixer), beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and cocoa powder to the creamed mixture, beating on low speed until combined.
- Stir in the vanilla extract. Then, add the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Increase the mixer speed to medium-high and beat for 2-3 minutes, or until the frosting is light and fluffy.
- Place the heavy cream in a microwave-safe bowl and heat in the microwave for about 1 minute, or until it’s hot but not boiling.
- Pour the hot cream over the chocolate chips in a heat-proof bowl.
- Let the mixture sit for 1 minute to allow the heat to melt the chocolate.
- Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Microwave in 15-second intervals if needed.
- Let the ganache cool slightly for about 5-10 minutes before using it.
- If your cake layers are uneven, use a serrated knife to level them.
- Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of chocolate cream cheese frosting evenly over the first cake layer.
- Carefully place the second cake layer on top of the frosting.
- Frost the entire cake with the remaining chocolate cream cheese frosting.
- Spoon the slightly cooled ganache around the edge of the cake, allowing it to drip down the sides.
- Pour the remaining ganache over the top of the cake and spread it evenly.
- Decorate the cake with chocolate shavings, fresh berries, or chocolate curls.
- Refrigerate the cake for at least 30 minutes to allow the ganache to set and the flavors to meld.
- Slice and serve!
Notes
- Using baking spray with flour makes greasing the pans easier.
- Don’t overmix the cake batter, or it will become tough.
- The boiling water helps to bloom the cocoa powder and creates a super moist cake.
- Make sure the butter and cream cheese are softened, not melted, for the frosting.
- Start with a low speed when adding the powdered sugar to the frosting to avoid a mess.
- Cool the ganache slightly before dripping to prevent it from running down the cake too quickly.
- Prep Time: 45 minutes
- Cook Time: 35 minutes