My Chocolate cake is one of the most delicious, rich, dense, moist cakes you’ll ever try and makes the perfect basic layered cake but it’s also the PERFECT cake for carving and building 3D cakes as well!
This recipe is probably my most requested. Anytime I share one of my cake tutorials someone always asks about my cake recipe that carves so well. Not only does it carve well but it tastes AMAZING too! Super rich, decadent (one of my favorite words) and moist (yes I know some people hate that word, but how else would you describe a cake – super not dry???).
Now the reason I’ve never shared this cake before… I’ve been protecting my cake recipes hoping to someday share them in a cookbook. But I figured after so many requests I should simply share it. So that people following my cake tutorials will have a good cake for carving.
Not only do I use this recipe for almost all my carved cakes but also anytime I simply want a delicious cake for myself. Pretty much every holiday or anytime I’m asked to bring a cake this is the one (my second favorite to bring is my Cinnamon Chocolate cake recipe – I’ll share that next month).
When I’m carving a cake I use straight ganache for frosting. In fact often when I’m simply making it as a layered cake to enjoy I use straight ganache. But sometimes I want a softer frosting (as the ganache sets and firms up – which is great for under ganache, but not necessarily what you want for a simple layered cake.). So this mix of buttercream and ganache is my go-to. It’s rich, creamy and smooth. I’m slightly obsessed!
AND of COURSE I had to make a video for my favorite recipe ever! Seriously I make this cake probably about 3-4 times a month. Always my first choice for pretty much any cake.
Perfect Chocolate Cake Recipe with Ganche buttercream- rich, dense and delicious
Ingredients
Perfect Chocolate Cake
- 8 oz unsweetened chocolate
- 4 C granulated sugar 3 3/4 C for high altitude
- 3 C all-purpose flour 3 1/4 C for high altitude
- 1 1/2 tsp baking soda 1 1/4 tsp for high altitude
- 1 tsp salt
- 2 C boiling water 2 1/4 C water for high altitude
- 10 tsp unsweetened cocoa powder
- 1 C sour cream OR greek yogurt
- 1 C oil
- 4 lrg eggs slightly beaten
Chocolate Ganache buttercream
- 20 oz chocolate chopped
- 1 C heavy whipping cream
- 2 tbsp light corn syrup
- 2 C butter slightly softened
- 3-4 C powdered sugar
Instructions
Perfect Chocolate Cake
- Preheat the oven to 345 (370 for high altitude)
- Prepare three 8 or 9 inch round cake pans (if doing 8 inch pans I suggest 3 inches tall pans, or four of the 2 inch tall 8 inch pans) I use parchment paper circles on the bottom and a non stick spray on the sides
- Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
- In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
- In a separate bowl (or a large glass measuring cup) mix the boiling water and cocoa and let sit for a min (this lets the cocoa bloom and bring out a richer flavor)
- Then add the sour cream and oil and whisk.
- Add the wet mixture in a stream to the dry ingredients and mix until blended.
- Add the lightly beaten eggs slowly while beating on low.
- Add the cooled melted chocolate and mix until uniform in color.
- Bake at 345 40-45 mins (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)
Chocolate Ganache Buttercream
- Place the chocolate into a large bowl
- in a saucepan heat the cream - until just about to simmer
- Pour it over the chocolate and let it sit for 5 mins - then stir
- Let the ganache cool to room temp
- Beat butter and add 1 C powdered sugar
- beat in the corn syrup
- add more powdered sugar 1/2 cup as a time until you achieve a thick buttercream
- pour the ganache into the buttercream and beat.
- Chill for 5-15 mins in the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness
Video
Nutrition
Here is a sampling of the Cakes I’ve carved that use this chocolate cake recipe!
And it’s time for this month’s Food Holiday – today is National Chocolate Day!!! Seriously could there be a better food holiday to celebrate?
10 new recipes from the Celebrating Food Bloggers
- Perfect Chocolate Cake with Chocolate Ganache Buttercream – HERE
- Perfect Chocolate Cheesecake – Life Made Simple
- Fudgy Double Chocolate Cookies – The Baker Upstairs
- Chocolate Mousse – Creations by Kara
- Vegan Chocolate Waffles – Namely Marly
- Selfish Bars – Foodie with Family
- Brownie Delight – Real Mom Kitchen
- Cocoa Chipotle Spice Rub – Hey Grill Hey
- Fast Fudgy Freezer Brownies – 365 days of slow cooking
- Spanish Hot Chocolate with Coconut Churros – The Noshery
19 of my most Chocolaty Recipes
- Flourless Chocolate Cake
- Chocolate Cheesecake
- Salted Chocolate Brownie
- Ganache – frosting, truffles and drips
- Chocolate Ganache Ice Cream
- Hot Fudge Sauce
- Chocolate Molten Lava Cake
- Worlds Best Hot Chocolate
- Pain Au Chocolat (chocolate croissant)
- Chocolate Eclairs
- Rocky Road Fudge
- Texas Sheetcake
- Homemade Nutella
- Frozen Hot Chocolate
- Microwave Chocolate Fudge
- Chocolate chocolate chip bagel
- Homemade Choco Taco
- Basic Chocolate Ice Cream
- Salted Caramel Chocolate brownies
- The Perfect Steak using Sous Vide - February 2, 2021
- Pistachio cheesecake with coconut macaroon crust - November 19, 2020
- 21 Amazing Chocolate chip cookie recipes - November 19, 2020
Kara
Oh my gosh, I’ve been waiting for years for you to publish your chocolate cake recipe. I cannot wait to try it! And that frosting is killing me!
Ashlee
Let me know what you think!!! Don’t forget to use the high altitude measurements!
Gerry
Hi Ashlee,
I am making this cake and followed the written instructions. Now I am watching your video and see that there is a discrepancy between the video and written instructions. For the ganache filling I put the corn syrup in the cream when warming. In the video you put the corn syrup in the butter. So which one is better to do? Thanks. Gerry
Ashlee Marie
I’ve done both, it doesn’t seem to make a difference.
Bea Reyes Robledo
Oh my! It is the first time I read your blog or see your videos and I love you aleeady! 🙂 Bakery is an art and a science and those little pieces of advice makes a huge difference in succeeding…! And also, watching your video is helpfuland you are so nice and fun it is great to watch! I will try this tonight for my father in law BDay party…! Is it possible to change the std sugar to a lower carbohidrate option? In what proportion? Thanks for sharing!!! Bea.
Ashlee
I’m so glad you like it! I’m all about WHY a recipe works and hope these tips help! I’m all about real sugar though so I don’t really have advice about sugar substitutes as I won’t use them.
Lili
I ask for units of measure in recipe in grams, I do not know your units of measurement. Thanks in advance!
Ashlee Marie
just click the “metric” button
Julie
Hello from Seattle Ashlee! This looks like the chocolate cake recipe I’ve been waiting for my whole life! What type of chocolate (dark, semi-sweet, milk) do you use in the frosting, and what type of cocoa powder do you use in the cake? Do you have favorite brands?
Ashlee Marie
semisweet and dark I like trader joes, peters, callebaut, guittard, merckens, peter’s or ghirardelli chocolate wafers or bars – never chips. for the cake I mix dark and normal cocoa but you can use all dark or all normal
Tracy
The measurements for the frosting seem like it would be too much for a 2 layer 9 in. Cake (not this choc cake recipe). How would I alter it for a cake like that?
Ashlee Marie
it’s a 3 layer cake – that’s why, just cut it down to 2/3rds if you want it for a 2 layer cake
carolyn
What type of chocolate do you use for the ganache.
Ashlee Marie
I like trader joes, peters, callebaut, guittard, merckens, peter’s or ghirardelli chocolate wafers or bars
Romy Jenkins
Wow!!!! What awesome tips. Very thorough video. The cake looked beautiful and delicious. I can’t wait to try this frosting. Thanks for sharing your recipe.
Bonny
I just found your recipe for this “Amazing” chocolate cake. I can’t wait to try it.
Where did you get your mixer from? I never seen thst before. It looks so practical.
Ps you’re a joy to watch.
Ashlee Marie
awww thank you ! it’s a bosch universal mixer – been around since the 50’s! I grew up with one, my mom’s is 40 years old and still going strong! Their website is here http://bit.ly/Ilovemybosch or you can find it on amazon too http://amzn.to/210Eyra I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
Becca
I’m trying to get back into cake decorating after having learned a lot more in the past year, and this cake looks perfect for my learning – I’m definitely bookmarking this to remember!
Ariana
I want to make this but it is seriously HUGE, I’m just craving a little bit of good cake right now. Would it be safe to halve the recipe and use 2 9in pans?
Ashlee Marie
totally!
Mema
What kind of cream was the flour self rising
Ashlee Marie
if a recipe doesn’t say then it’s all purpose flour. and heavy whippping cream
Elizabeth
This looks fabulous and I can’t wait to try this ganache buttercream! Would you store the finished cake in the fridge if it’s for the next day? Will this work with white chocolate too? Sometimes I like to colour my frosting so using white choc allows me to do this. Thank you!
Ashlee Marie
no I don’t refrigerate cakes – as refrigerators dry out baked goods – freezer or counter only for baked goods. And while I haven’t done a white chocolate version it should work just fine, just use less cream to make the ganache as white chocolate is already softer
Kate
How would you adapt this for cupcakes?
Ashlee Marie
I’d cut the recipe in half for 24 cupcakes – bake 16-18 mins
Airis Anderson
THIS IS MY FIRST TIME WATCHING AND READING YOUR RECIPE. YOU HAVE A BEAUTIFUL FAMILY. I AM AN AMATEUR BAKER, BUT I LOVE TO LEARN. YOU ARE A WONDERFUL TEACHER. I HAVE NEVER BAKE A CHOCOLATE CAKE BEFORE, BECAUSE I DONT LIKE THE TEXTURE I HAVE SEEN, BUT YOURS LOOK SO TENDER AND THE REXTURE IS JUST PERFECT. THIS IS WHAT I WAS LOOKING FOR. I HAVE NOT SEEN ANY OF YOUR TUTORIALS, BUT FROM NOW ON, I WILL. YOU HAVE A BEAUTIFUL PERSONALITY. THE WAY YOU EXPLAIN IS AMAZING. THE PART THAT I LIKE THE MOST WAS , THE JUDGES. THEY WERE SO CUTE.
Ashlee Marie
thank you so much!
Claire
I notice there are no eggs listed in the cake portion….is that right?
Ashlee Marie
there are 4 eggs in the ingredients and directions
Amy
What kind of chocolate for the frosting?
Ashlee Marie
I like trader joes, peters, callebaut, guittard, merckens, peter’s or ghirardelli chocolate wafers or bars
Lorena
Yum is all I’m thinking thanks for sharing I will be trying your recipe for my baby’s first bday cake yay question what kind of mixer are you using I really like it thanks again
Ashlee Marie
yup it’s a bosch universal mixer – been around since the 50’s! I grew up with one, my mom’s is 40 years old and still going strong! Their website is here http://bit.ly/Ilovemybosch or you can find it on amazon too http://amzn.to/210Eyra I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
Donna
I’m in the middle of making this cake; the rich chocolate cake with ganache buttercream. I’ve mixed everything up to the point of adding the wet ingredients into the dry. The batter is very thin. Is this normal? I’m wondering if the 2 cups of hot water is a correct measurement. Thanks.
Ashlee Marie
have you added the rest of the chocolate. and yes the 2 C of water is right. did you watch the video? did your batter look different from mine?
Naomi
Hi. I am looking to make this for my mums bday. I will just put a white buttercream over the cake though so i can decorate. It is summer here, can i leave it out of the fridge? Or does it need refrigeration? Sometimes the fridge can mess up the decorations. Appreciate your thoughts. Thanks!
Ashlee Marie
I try to avoid refrigerating cakes as the refrigerator just dries out baked goods. As long as your not using mousse or custard in the cake the counter will be fine.
claire
Hi Ashley, I had left a comment but I don’t see it, so I am hoping my question won’t be asked twice! I am really exited to try your recipe for my son’s birthday! but i am just wondering about the corn syrup in the ganache. We don’t use any, i’d rather not buy any just for one recipe. Is it essential or will my ganache be ok without it?
Ashlee Marie
corn syrup helps stabilize and give body and shine. You can leave it out though.
Nelda
I love , love the chocolate cake, I have a question about the frosting. In the video, you add the corn syrup after the butter is beaten, in the recipe it added to the cream. Does it matter when you add the corn syrup?
Ashlee Marie
not really, I’ve done both
Panagiota
Hello!!i want to make this cake for my kids first birthday but I can not understand some things (i am from Greece and we don’t calculate the same)!
Could you explaine to me what do you mean by saying 4 C sugar 3 3/4 C for high altitude?
What does C means?
Is it only 4 c sugar or it is 4 and 3 3/4?
Thanks a lot!!!
Ashlee Marie
4 cups sugar for sea level and 3 3/4 C sugar if your baking at a high altitude of over 4000 ft. Cups are how we measure ingredients in America. There is a metric button in the recipe to switch
Carly
Can I make this into cupcakes? If so how many would it make?
Ashlee Marie
yes you can and I havn’t made them in awhile but at least 48..
Deborah Zemek
I made your chocolate cake and ganache buttercream for my boss’s birthday. I added peanut butter frosting to the inside and on top of the chocolate buttercream. Can I just say that you are a goddess of recipes? I live in Salt Lake City and I gave up on trying to make cakes at high altitude because they just wouldn’t come out right. This cake is perfect. It was the best cake I’ve ever made. everyone who tried it took a bite and stopped and said “oh my god this is amazing”. I didn’t do anything different – I just followed your high altitude recipe. Thank you so much for this recipe. I am forever in your debt!
Ashlee Marie
so glad the high altitude directions helped! it took me awhile to get cakes to work at ut and I almost gave up!
Deborah Zemek
I just realized you’re in Utah as well – no wonder the recipe worked so well! 🙂 . Please tell me you have a vanilla cake recipe or can tell me how to do high altitude for that too? I’m just so excited to be able to make cake from scratch! I dislike cake mixes because once you have a really good scratch cake it’s so hard to go back to a mix. If you ever decide to do a cookbook I’ll be the first person to buy it!
Thank you!
Ashlee Marie
It’s on the schedule to share this year! and thank you so much, I’d love a cookbook!
Hiro
Can I cover fondant right over this ganache buttercream? Or is it too soft?
Ashlee Marie
I only use straight ganache for under fondant, I never use buttercream under it.
Donna
Absolutely loved this cake! It’s everything thing you said and more! Does this recipe transition into cupcakes well?
Ashlee Marie
yup, although a dense cupcake, not fluffy like most people like their cupcakes.
Sangita
Hiii ….can this chocolate cake recipe be used for cupcakes?
Ashlee Marie
yes!
Yve
This recipe looks great, I can’t wait to try it! However, I can’t find unsweetened chocolate. Could I use 70% dark chocolate? If so, how much sugar would the recipe call for? Thanks!
Ashlee
really? unsweetened baking chocolate is in the baking section of the store or here http://amzn.to/2HwCMvB – I’ve never tried to make the recipe with a dessert bar vs baking bar so I’d have to experiment to see about flavor and ratios
lubna Ahmed
Good recipe. I want to make but have only 1 ,10 inch pan 😉😣 what to plz suggest
Ashlee Marie
then cut the recipe down to like 1/3rd
LubnaAhmed
Is It necessary to use pans ? And not a pan . Is there Any alternate size of pan please.eg 10 inch springform
Ashlee
I don’t use spring form pans for cakes – and to use just one pan vs many you’d have to change the recipe up a little. you could use the same recipe to do 3 8 inch cakes, or 2 10 inch… so maybe cut it in half to do 1 10 inch?
Mary
Cake looks delicious! I watched the video and I am wondering what mixer do you use??
Ashlee
it’s a bosch universal mixer – been around since the 50’s! I grew up with one, my mom’s is 40 years old and still going strong! Their website is here http://bit.ly/Ilovemybosch or you can find it on amazon too http://amzn.to/210Eyra I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
Brenda Etter
I’ve used this delicious chocolate cake recipe for year’s!! It’s always a hit! I have not used the frosting…but I will next cake!! I’ve never had any of you’re recipes that I didn’t LOVE!! Thanks Ashlee!😊
Ashlee Marie
you are so sweet – thank you!
Cheri
Is the chocolate for the ganache sweetened or unsweetened? Thanks!
Ashlee
I use a mix of chocolates – usually semisweet, dark chocolate and bitter sweet – but honestly use whatever you like I prefer darker chocolates, but it’s not baking chocolate so it is sweetened.
Mary
Where do you find this mix of chocolates for the frosting that are not marked for baking
Ashlee Marie
I create my own from my chocolate collection. I like trader joes, peters, callebaut, guittard, merckens, peter’s or ghirardelli chocolate wafers or bars
Susan noria
I’m not very God with cup measurements. Could you please give it in grams especially the sugar and the flour. Thank you for sharing the recipe
Ashlee
click on the link that says “metric” in the recipe
keeley bond
Can you post this recipe in grams please
Ashlee
click the link that says “metric” in the recipe box
Katie
I saw this recipe two weeks ago I have made this cake 4 TIMES! Once for a party, once for a carved cake for an elementary school contest (Dr Seuss) and twice to just eat at home. One for me and one for kids and hubby.
I love so many of your recipes but this is my new favorite.
Ashlee
KATIE!!! it’s always a little crazy when real life friends comment here on the blog! I’m so glad you guys like the cake! and let’s meet up soon! 22 year HS reunion?
Charlene
This is probably a silly (you really should know this) question…..all purpose or self-rising flour?
I really don’t want to mess up my first time making this amazing chocolate cake!! Thanks!
Ashlee Marie
all purpose. Always all purpose unless a recipe specifies
Laura Perez
Hi Ashlee my name is Laura Perez and I just saw your amazing YouTube video how to make the perfect chocolate cake and I wanted to ask you if is ok to make this recipe on cupcakes and also ask you which is the brand of chocolate that you used making the chocolate ganache buttercream and if is unsweetened or semisweet
Thank you so much hope to hear from you soon
Ashlee Marie
yes you can make cupcakes. and for chocolate I like trader joes, peters, callebaut, guittard, merckens, peter’s or ghirardelli chocolate wafers or bars – semisweet and dark
Gina
Hi Ashlee,
I really love your video and how you explain everything and giving out tips. I just made this cake and my cake turned out super dome. The top of the cake is at least 1.5 inch higher than the cake pane itself. I did use flower nail in the center like you suggested. Any idea why this happened?
Ashlee Marie
did you use bake even strips around the outside of the pan as well? and are you at a high altitude or sea level.
Michelle C.
Ashlee-
Looks yum!!! I am wanting to make this frosting for my German Black Forest cupcakes for my wedding reception. Was thinking of doing a frosting swirl design with this ganache frosting and a whipped vanilla buttercream.. what are your thoughts?? When I make this cupcake I make a good but basic buttercream frosting, but want to JAZZ things up for my reception. Thanks!!!!
Ashlee Marie
sounds delicious!
Suzy
I cannot get the frosting to set up in a way that can be piped. It’s too light and fluffy. I have done the fridge then whip steps several times. What should I do?
Ashlee Marie
how much powdered sugar did you add?
Crystal
Would the frosting harden well? I’m going to put fondant over it.
Ashlee Marie
I use straight ganache for under fondant – not buttercream and no it won’t harden
DS
Hi Ashlee,
I would love to try this cake. However, I can’t find unsweetened baking chocolate here in Australia. Is there any substitution at all, like a 100% cacao bar?
Ashlee Marie
any 100% unsweetened chocolate bar will work
CF
Hi Ashlee, I’m planning to make this cake for my daughter’s birthday, and will be doing a “test-run” before the party. How long can the completed cake (with the icing) stay at room temperature? Also, I was hoping to decorate the sides/top with ruffles – would this icing recipe work for that?
Ashlee Marie
a few days as long as your house isn’t too warm.
Shannon
This cake and frosting looks amazing! Just wondering…is it really 2 CUPS of butter for the frosting? It seems like a lot, so I was just confirming…I want my cake to be as good as your picture looks!! Thanks!
Ashlee Marie
yup! that’s what I use. I beat the butter and corn syrup together until it get’s nice and thick, the butter actually changes as you whip it. Add enough powdered sugar to get the right thickness but not too sweet. but at the end of the day make whatever buttercream base you like and add the ganache
Crystal
Best recipe ever. I’ve tried many recipes and this one is the most chocolatey, rich, and moist. This is the chocolate cake recipe I am going to use for the rest of my life. 10/10
Ashlee Marie
YAY! thank you so much! so glad you love it as much as we do!
Ranee
Ashlee, just made this recipe and it was very wet….normal? Or should I have used the high altitude measurements?
Ashlee Marie
wet? that’s weird. As for high altitude – where do you live? you should high altitude baking recipes when you live over 4000 feet. When I didn’t high altitdue my recipes when I first moved here they would take longer to bake and sink in the middle , but I wouldn’t say wet.
Schanika
Can the ganache frosting be piped ?
Ashlee Marie
yup! I pipe mine – it’s just a rich buttercream!
Jenni
This frosting looks amazing, so I think I am going to give it a go. Although how long do you think it will keep before I frost my cakes… I have cakes to do on Thursday night for Friday morning and wanted to do as much before had that I could. Thanks 🙂
Ashlee Marie
I recommend frosting the cakes sooner rather than later – the frosting will keep the cake moist. but you can keep the frosting in the fridge until you’re ready to use it – let it warm up enough to be able to beat it.
Gayla
Your thoughts on cake flour vs all purpose?
Ashlee Marie
depends on the recipe – this is written for all purpose – not cake flour. recipes are specific to each flour
Maria robles
I love your video !!! You have a fan from Nicaragua ! Regards !
Ashlee Marie
thank you so much!
Claira
This looks even better than my “go to” chocolate cake recipe. My brothers birthday is in two weeks and I’ll make it for his party. I will update at that time. Very anxious to make this, I’ve never made a ganache frosting before. 😍
Ashlee Marie
hope you loved it as much as I do!
Sue Gullickson
Is 4 cups of sugar correct in the cake mix recipe?
Ashlee Marie
yup
Disha
Do you have this recipe in grams?
Ashlee Marie
my recipe card automatically has a metric option – under the ingredient section
Mica Camacho
You’re awesome to watch!! Thank you for sharing this recipe. Can’t wait to try it. Happy Holidays to you and your family:)
James Accardi
I dont quite understand the 3 to 4 cups powdered sugar,do you use all of it ? And the cream looked like more than one cup.I can’t wait for this frosting.
Ashlee Marie
after the first cup you add 1/2 C of powdered sugar at a time until it’s nice and thick
Diana
The chocolate ganache buttercream recipe calls for 3-4 cups of powdered sugar. However, step 5 in the instructions say, “Add one cup.” The video shows you adding what looks like a cup. In step 7 of the instructions, it says, “Add more . . . ” but I’m not sure if you’re talking about adding more corn syrup (previous step) or if you mean 2-3 cups more powdered sugar. That seems like a pretty big variance, so I wanted to check. It looks great, but again I wanted to get the correct measurements. 🙂 Thanks!
Ashlee Marie
thx for letting me know that wasn’t clear – I rewrote it so it should be more clear now.
Mama reya
Hello
Looks so yummy but I was wondering if I can use this ganache butter cream under fondant?
Ashlee Marie
I only use straight ganache under fondant, I personally don’t like buttercream under the weight of fondant, it doesn’t hold up as sharp or detailed IMO. But if you like buttercream under fondant then this should work okay.
Deb
Ashlee, thank you so much for this awesome recipe. I was in search of a chocolate cake that is moist and full of flavor. This cake totally fits what I was looking for!! The cake literally melts in your mouth. The ganache buttercream is also perfect. My family and I ate way too much in one sitting. With a cake this good, it’s worth every calorie! I would rate it 10 stars if there was such a thing. Love this cake!
Ashlee Marie
you are so sweet thank you so much!
Karen
Ashlee, you mentioned in the video you use a mix of chocolates for the frosting. Which ones? You mentioned Trader Joe’s? Needing details please 🙂
Ashlee Marie
The brands I use are callebaut, guittard, merckens, peter’s or ghirardelli chocolate wafers or bars or Trader Joe’s chocolate bars. These are the brands I always have around so I just grab whatever is open, often mixing a few brands together. I stick with semi sweet, bittersweet and of course dark. I NEVER chocolate chips as they are made to hold their shape and not melt at high baking heats. So they don’t melt well without burning.
Helene
Made this buttercream and love it. Will be using it for my cakes from now on. This is a winner.!,
Kams
Hi
Confused about the cup measurement you are using.
Where I’m from the Metric system cup is 250g, but your recipe says 4C of sugar is 800g and 3C of flour is 375g. Please clarify the size of the cup you are using?
Ashlee Marie
flour and sugar weigh very different things, so while a C may be 250 g in volume that’s not the same in weight.
Shelly
For the chocolate ganache buttercream you mentioned that you like to use 3 different chocolates. Which ones do you use and which one do you use from Trader Joe’s?
Ashlee Marie
The brands I use are callebaut, guittard, merckens, peter’s, trader joe’s or ghirardelli chocolate wafers (these are the brands I always have around so I just grab whatever is open, often mixing a few brands together). I stick with semi sweet, bittersweet and of course dark. I NEVER chocolate chips as they are made to hold their shape and not melt at high baking heats. So they don’t melt well without burning. At trader joe’s I buy their big bars and chop it up to melt and use.
Carla
This looks amazing! I really want to make this as cupcakes. I’m assuming the bake time would have to be changed though, any suggestions?
Ashlee Marie
16-18 mins maybe? pretty normal cupcake time
Patrick H
This is an amazing recipe. I am making my second batch of cake now. The first was a hit with the family and at my work. The only change was that I added a raspberry jam I made in between the layers with the buttercream. I made the jam with 1 3/4 cup of frozen raspberries, 1/3rd cup sugar, 1 tablespoon of cornstarch and 1-2 tablespoons of lemon juice.
Ashlee Marie
sounds wonderful!!! so glad you love it!
Claire Depont
Not only the best chocolate cake that I have ever made, but the best that I’ve ever eaten! Absolutely outstanding! I had never had a ganache buttercream before, but I’m ALWSYS going to make it from now on. It takes time and patience, because of chilling and mixing and chilling again. But well worth it! Such a creamy decadent frosting, and the cake was moist and dense, but not too dense. Absolutely delicious.
Ashlee Marie
thank you so very much!!!
Gizette
Can the ganache buttercream be made ahead of time? If so, how would you store it? In the fridge?
Ashlee Marie
yup – either in the fridge or freezer – then let it warm up enough to be able to beat it again
Judy dannan
Made the Ganache Buttercream frosting but not the cake. Absolutely the best frosting I’ve ever experienced in taste and texture. You’ve nailed it perfectly. I hope to be able to make the chocolate cake along with the ganache buttercream next time around.
Lindsay
why does your recipe call for 3-4 cups of icing sugar when you only use 1 cup in your frosting? very misleading and confusing.
Ashlee Marie
start with 1 C then add as much as you need, I used 3 in the end.
Hilary
I love the cake recipe, but the frosting tastes like chocolate flavored butter. I felt sick after eating it, and I am someone who loves rich food normally. I will make this cake again and either do straight ganache or my normal chocolate frosting that I usually use. Thanjs for sharing!
Ashlee Marie
I like straight ganache myself, but it’s often too rich for some people so I made this for those people. Also the type of chocolate you use will effect the frosting, I buy more expensive super high quality chocolate for a better flavor. But totally use whatever you want of course!
Madison
Hello! I just made this, my buttercream was delicious but something went wrong with the cake.. it was very wet for some reason and didn’t cook very well ( super dry on the outside but fine in the middle) I believe it’s because I had to add time for the middle not being cooked all the way. Any suggestions for my second attempt?
Ashlee Marie
are you at high altitude? Did you use bake even strips and a heating nail in the middle of the cake – that will help it cook more evenly.
Philip
Hi Ashlee, would you be ok with this cake being prepared including the stacking and icing roughly 24-30 hours ahead of schedule? Plan would be to refrigerate until 2 hours or so before serving.
Ashlee Marie
I never refrigerate cakes, as it dries cakes out. the buttercream will keep the cake fresh on the counter and yes you can make it the day before just fine.
Donna B
Hi Ashlee. Just want to be sure that the sugar to four ratio is printed correctly. I’ve never seen more sugar that flour in a cake, but i’ve watched you carve and those look great. Is this the recipe you use?
Thanks, and have a great day!
Ashlee Marie
this is the recipe i use for carving and it’s totally right in the recipe card.
Cristine Mabey
Ashlee, Thank you for sharing your prized recipe. I’m making a number of cakes for a wedding coming up and wondered how well the buttercream stores? Could I make a batch on Monday and use it on Friday? This will be an outdoor wedding, do you have experience with how it holds up to a little heat?
Ashlee Marie
I haven’t used this buttercream in a warm outdoor area, sorry. Since it’s chocolate I’d say it doesn’t hold up as well as using high ration shortening buttercream. I have refrigerated the frosting, then let it warm up slightly and rebeat to use later
Karmen Glasgow
I have a couple favorite chocolate cake recipes, but I just wanted to try something new. Yours is the best by far. I made it with the buttercream ganache for my brother’s surprise 50th wedding anniversary party. It was a hit. Thank you so much for a fabulous video and for sharing such a wonderful recipe.
Ashlee Marie
you are so kind! I’m am so glad you love it and hope it was a hit at the party!!!
Meaghan
Hi Ashlee!
I found your blog and video through Pinterest when searching for a chocolate cake. I love that you include the video as it really helps to clarify things. I watched it first then used the written info to gather ingredients and to refer to as I worked. I tried it last night but didn’t wait long enough to let my layers rest in the pans, so they broke when I tried to turn them onto the rack. Tried again today and they came out AMAZINGLY! I made a little extra buttercream and used it to mix in with my broken pieces to make truffle style cake pops. Definitely will not go to waste!
Ashlee Marie
oh no! I’m so glad they worked out the next day – and it’s hard to go wrong with cake pops! I’m so glad you like the recipe!
Shilpa
Hi Ashlee! I’m looking to make a cake for an outdoor event and the cake will be outdoors for 5-6 hours in the daytime. The temp goes from 75-85F where i live. Do you think the ganache buttercream would hold upwell in the weather?
Ashlee Marie
I don’t think it would, it’s butter and chocolate. Shortening can hold up to warm temps but not chocolate and butter
Jessica Dawber
Hi Ashley, what kind of oil do you use in the cake? I’m from the UK and have only tried recipes that use butter for cakes not oil 🙂
Ashlee Marie
I use olive oil.
Johan Juslin
The “Perfect Chocolate with Ganche Buttercream” was SECOND TO NONE!!!!
Ashlee Marie
so glad you loved it
Joanna
This cake is beyond good. Rich and decadent. The only words that came out of my sons mouth was ‘Oh my gawd!’
I made the cakes ahead of time and froze them and they held up beautifully
Ashlee Marie
Thank you so much! This is my all time favorite recipe, I’m glad you guys enjoyed it as much as I do!