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Home » Recipes » Perfect Chocolate Cake Recipe with Ganche buttercream- rich, dense and delicious

Perfect Chocolate Cake Recipe with Ganche buttercream- rich, dense and delicious

By Ashlee Marie 161 Comments

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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???).

rich, decadent chocolate cake recipe with a luscious chocolate ganache buttercream

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).

this chocolate ganache buttercream is the best of both worlds, rich flavor and smooth frosting

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!

The perfect chocolate cake recipe - rich, dense and amazingly moist

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.

the perfect chocolate cake with an amazing chocolate ganache buttercream frosting - video tutorial

ultimate rich chocolate cake

Perfect Chocolate Cake Recipe with Ganche buttercream- rich, dense and delicious

My Chocolate cake is one of the most delicious, rich, dense, moists 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!
4.22 from 250 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 45 minutes
Frosting Time: 40 minutes
Total Time: 1 hour 55 minutes
Servings: 16 tall servings - 3 layer 8 inch cake
Calories: 1033kcal
Author: Ashlee Marie

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
US Customary - Metric

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

Calories: 1033kcal | Carbohydrates: 116g | Protein: 8g | Fat: 63g | Saturated Fat: 32g | Cholesterol: 85mg | Sodium: 488mg | Potassium: 388mg | Fiber: 6g | Sugar: 87g | Vitamin A: 945IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 6mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

Here is a sampling of the Cakes I’ve carved that use this chocolate cake recipe!

  • Frozen Princess Cake Elsa

    Frozen Princess Cake Elsa

  • Frozen Princess Cake - Anna

    Frozen Princess Cake - Anna

  • Frozen 2 Anna Princess Cake Video Tutorial

    Frozen 2 Anna Princess Cake Video Tutorial

  • Graveyard Fault Line Dirt Cake Video Tutorial

    Graveyard Fault Line Dirt Cake Video Tutorial

  • Jack O Lantern Mickey Mouse Cake Video Tutorial

    Jack O Lantern Mickey Mouse Cake Video Tutorial

  • Ball Canning Chocolate Raspberry Jam filled Carved Mason Jar Cake recipe and video tutorial

    Ball Canning Chocolate Raspberry Jam filled Carved Mason Jar Cake recipe and video tutorial

  • Black Cat Cake Video Tutorial - with Pumpkin and Chocolate Cake recipes

    Black Cat Cake Video Tutorial - with Pumpkin and Chocolate Cake recipes

  • Harry Potter Snitch Cake Tutorial

    Harry Potter Snitch Cake Tutorial

  • Easy Santa cake with live video tutorial

    Easy Santa cake with live video tutorial

  • How to make a Standing LEGO Batman Cake

    How to make a Standing LEGO Batman Cake

  • Moana's Tamatoa gigantic coconut crab cake video tutorial

    Moana's Tamatoa gigantic coconut crab cake video tutorial

  • Doctor Strange Cake - video tutorials

    Doctor Strange Cake - video tutorials

  • Pikmin 2 Spaceship Cake video tutorial

    Pikmin 2 Spaceship Cake video tutorial

  • Carve a Realistic Pumpkin Cake

    Carve a Realistic Pumpkin Cake

  • Starkiller Base Cake video tutorial - Star Wars Party

    Starkiller Base Cake video tutorial - Star Wars Party

  • Batman vs Superman design inside Cake - video tutorial

    Batman vs Superman design inside Cake - video tutorial

  • Giant Kevin Minion Cake Video Tutorial

    Giant Kevin Minion Cake Video Tutorial

  • Teenage Mutant Ninja Turtles Cake

    Teenage Mutant Ninja Turtles Cake

  • Gruff the Neverbeast Cake with Video

    Gruff the Neverbeast Cake with Video

  • Sleeping Beauty Princess Cake Tutorial

    Sleeping Beauty Princess Cake Tutorial

  • Kermit and Constantine Cake

    Kermit and Constantine Cake

  • Minecraft Birthday Cake Tutorial

    Minecraft Birthday Cake Tutorial

  • Tardis Cake Tutorial

    Tardis Cake Tutorial

  • Merida Cake Tutorial

    Merida Cake Tutorial

  • Pot O' Gold cake tutorial

    Pot O' Gold cake tutorial

  • Avengers birthday cake

    Avengers birthday cake

  • barbie standing guitar cake

    barbie standing guitar cake

  • White Trash Trailer cake

    White Trash Trailer cake

  • Lego Anakin Skywalker Sitting Birthday Cake

    Lego Anakin Skywalker Sitting Birthday Cake

  • Lego Head Cake Tutorial

    Lego Head Cake Tutorial

  • Disco ball cake tutorial

    Disco ball cake tutorial

  • Ice cream cone birthday cake

    Ice cream cone birthday cake

  • Princess Rapunzel cake tutorial

    Princess Rapunzel cake tutorial

  • Topsy Turvy Cake tutorial

    Topsy Turvy Cake tutorial

  • Lego Cake

    Lego Cake

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?

twenty nine decadent chocolate recipes

10 new recipes from the Celebrating Food Bloggers

  1. Perfect Chocolate Cake with Chocolate Ganache Buttercream – HERE
  2. Perfect Chocolate Cheesecake – Life Made Simple
  3. Fudgy Double Chocolate Cookies – The Baker Upstairs
  4. Chocolate Mousse – Creations by Kara
  5. Vegan Chocolate Waffles – Namely Marly
  6. Selfish Bars – Foodie with Family
  7. Brownie Delight – Real Mom Kitchen
  8. Cocoa Chipotle Spice Rub – Hey Grill Hey
  9. Fast Fudgy Freezer Brownies – 365 days of slow cooking
  10. Spanish Hot Chocolate with Coconut Churros – The Noshery

19 of my most Chocolaty Recipes

  1. Flourless Chocolate Cake
  2. Chocolate Cheesecake
  3. Salted Chocolate Brownie
  4. Ganache – frosting, truffles and drips
  5. Chocolate Ganache Ice Cream
  6. Hot Fudge Sauce
  7. Chocolate Molten Lava Cake
  8. Worlds Best Hot Chocolate
  9. Pain Au Chocolat (chocolate croissant)
  10. Chocolate Eclairs
  11. Rocky Road Fudge
  12. Texas Sheetcake
  13. Homemade Nutella
  14. Frozen Hot Chocolate
  15. Microwave Chocolate Fudge
  16. Chocolate chocolate chip bagel
  17. Homemade Choco Taco
  18. Basic Chocolate Ice Cream
  19. Salted Caramel Chocolate brownies

The perfect chocolate cake - from a cake decorator - rich, decadent, moist - video tutorial

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Ashlee Marie
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With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!
Ashlee Marie
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Latest posts by Ashlee Marie (see all)
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Filed Under: cake recipes, Cake Video tutorials, Cakes, desserts, Food Holidays, Holidays, recipe videos, Videos

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Reader Interactions

Comments

  1. Kara

    October 28, 2017 at 9:53 pm

    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!

    Reply
    • Ashlee

      October 28, 2017 at 10:09 pm

      Let me know what you think!!! Don’t forget to use the high altitude measurements!

      Reply
      • Gerry

        April 20, 2018 at 4:25 am

        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

        February 3, 2020 at 12:08 am

        I’ve done both, it doesn’t seem to make a difference.

  2. Bea Reyes Robledo

    November 3, 2017 at 9:50 am

    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.

    Reply
    • Ashlee

      November 3, 2017 at 9:54 am

      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.

      Reply
  3. Lili

    November 4, 2017 at 4:35 am

    I ask for units of measure in recipe in grams, I do not know your units of measurement. Thanks in advance!

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:29 am

      just click the “metric” button

      Reply
  4. Julie

    November 4, 2017 at 8:21 am

    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?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:29 am

      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

      Reply
  5. Tracy

    November 4, 2017 at 11:08 am

    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?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:28 am

      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

      Reply
  6. carolyn

    November 4, 2017 at 6:26 pm

    What type of chocolate do you use for the ganache.

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:27 am

      I like trader joes, peters, callebaut, guittard, merckens, peter’s or ghirardelli chocolate wafers or bars

      Reply
  7. Romy Jenkins

    November 4, 2017 at 9:13 pm

    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.

    Reply
  8. Bonny

    November 5, 2017 at 3:26 am

    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.

    Reply
    • Ashlee Marie

      August 26, 2018 at 2:26 pm

      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/

      Reply
  9. Becca

    November 6, 2017 at 4:45 am

    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!

    Reply
  10. Ariana

    November 8, 2017 at 2:09 pm

    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?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:27 am

      totally!

      Reply
  11. Mema

    November 9, 2017 at 8:07 pm

    What kind of cream was the flour self rising

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:27 am

      if a recipe doesn’t say then it’s all purpose flour. and heavy whippping cream

      Reply
  12. Elizabeth

    November 12, 2017 at 7:35 am

    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!

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:26 am

      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

      Reply
  13. Kate

    November 15, 2017 at 4:26 pm

    How would you adapt this for cupcakes?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:24 am

      I’d cut the recipe in half for 24 cupcakes – bake 16-18 mins

      Reply
  14. Airis Anderson

    November 18, 2017 at 6:09 am

    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.

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:23 am

      thank you so much!

      Reply
  15. Claire

    November 19, 2017 at 12:48 am

    I notice there are no eggs listed in the cake portion….is that right?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:22 am

      there are 4 eggs in the ingredients and directions

      Reply
  16. Amy

    November 20, 2017 at 9:34 pm

    What kind of chocolate for the frosting?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:22 am

      I like trader joes, peters, callebaut, guittard, merckens, peter’s or ghirardelli chocolate wafers or bars

      Reply
  17. Lorena

    November 21, 2017 at 1:21 pm

    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

    Reply
    • Ashlee Marie

      August 26, 2018 at 2:25 pm

      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/

      Reply
  18. Donna

    November 22, 2017 at 5:48 pm

    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.

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:20 am

      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?

      Reply
  19. Naomi

    December 15, 2017 at 7:26 pm

    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!

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:17 am

      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.

      Reply
  20. claire

    December 20, 2017 at 6:37 am

    5 stars
    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?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:16 am

      corn syrup helps stabilize and give body and shine. You can leave it out though.

      Reply
  21. Nelda

    December 21, 2017 at 4:28 pm

    5 stars
    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?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:15 am

      not really, I’ve done both

      Reply
  22. Panagiota

    January 4, 2018 at 2:38 pm

    4 stars
    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!!!

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:15 am

      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

      Reply
  23. Carly

    January 15, 2018 at 7:52 pm

    Can I make this into cupcakes? If so how many would it make?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:14 am

      yes you can and I havn’t made them in awhile but at least 48..

      Reply
  24. Deborah Zemek

    January 18, 2018 at 9:26 pm

    5 stars
    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!

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:13 am

      so glad the high altitude directions helped! it took me awhile to get cakes to work at ut and I almost gave up!

      Reply
  25. Deborah Zemek

    January 18, 2018 at 9:43 pm

    5 stars
    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!

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:12 am

      It’s on the schedule to share this year! and thank you so much, I’d love a cookbook!

      Reply
  26. Hiro

    January 26, 2018 at 11:05 am

    Can I cover fondant right over this ganache buttercream? Or is it too soft?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:12 am

      I only use straight ganache for under fondant, I never use buttercream under it.

      Reply
  27. Donna

    February 11, 2018 at 12:47 pm

    5 stars
    Absolutely loved this cake! It’s everything thing you said and more! Does this recipe transition into cupcakes well?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:11 am

      yup, although a dense cupcake, not fluffy like most people like their cupcakes.

      Reply
  28. Sangita

    February 15, 2018 at 6:15 am

    Hiii ….can this chocolate cake recipe be used for cupcakes?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:11 am

      yes!

      Reply
  29. Yve

    March 1, 2018 at 3:21 am

    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!

    Reply
    • Ashlee

      March 14, 2018 at 11:29 pm

      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

      Reply
  30. lubna Ahmed

    March 5, 2018 at 12:20 am

    Good recipe. I want to make but have only 1 ,10 inch pan 😉😣 what to plz suggest

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:10 am

      then cut the recipe down to like 1/3rd

      Reply
  31. LubnaAhmed

    March 5, 2018 at 12:30 am

    Is It necessary to use pans ? And not a pan . Is there Any alternate size of pan please.eg 10 inch springform

    Reply
    • Ashlee

      March 14, 2018 at 11:24 pm

      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?

      Reply
  32. Mary

    March 7, 2018 at 12:03 pm

    Cake looks delicious! I watched the video and I am wondering what mixer do you use??

    Reply
    • Ashlee

      March 14, 2018 at 11:22 pm

      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/

      Reply
      • Brenda Etter

        March 7, 2019 at 11:26 am

        5 stars
        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

        February 2, 2020 at 11:50 pm

        you are so sweet – thank you!

  33. Cheri

    March 8, 2018 at 8:09 am

    Is the chocolate for the ganache sweetened or unsweetened? Thanks!

    Reply
    • Ashlee

      March 14, 2018 at 11:16 pm

      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.

      Reply
      • Mary

        October 26, 2018 at 10:11 am

        Where do you find this mix of chocolates for the frosting that are not marked for baking

      • Ashlee Marie

        February 2, 2020 at 11:58 pm

        I create my own from my chocolate collection. I like trader joes, peters, callebaut, guittard, merckens, peter’s or ghirardelli chocolate wafers or bars

  34. Susan noria

    March 8, 2018 at 10:24 am

    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

    Reply
    • Ashlee

      March 14, 2018 at 11:16 pm

      click on the link that says “metric” in the recipe

      Reply
  35. keeley bond

    March 10, 2018 at 7:23 am

    Can you post this recipe in grams please

    Reply
    • Ashlee

      March 14, 2018 at 11:11 pm

      click the link that says “metric” in the recipe box

      Reply
  36. Katie

    March 10, 2018 at 8:29 pm

    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.

    Reply
    • Ashlee

      March 14, 2018 at 11:08 pm

      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?

      Reply
  37. Charlene

    March 21, 2018 at 12:52 pm

    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!

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:10 am

      all purpose. Always all purpose unless a recipe specifies

      Reply
  38. Laura Perez

    March 23, 2018 at 3:47 pm

    5 stars
    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

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:09 am

      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

      Reply
  39. Gina

    April 30, 2018 at 10:18 pm

    5 stars
    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?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:06 am

      did you use bake even strips around the outside of the pan as well? and are you at a high altitude or sea level.

      Reply
  40. Michelle C.

    June 1, 2018 at 6:22 am

    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!!!!

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:07 am

      sounds delicious!

      Reply
  41. Suzy

    June 2, 2018 at 4:00 am

    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?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:08 am

      how much powdered sugar did you add?

      Reply
  42. Crystal

    July 4, 2018 at 7:14 pm

    Would the frosting harden well? I’m going to put fondant over it.

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:05 am

      I use straight ganache for under fondant – not buttercream and no it won’t harden

      Reply
  43. DS

    July 24, 2018 at 10:48 pm

    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?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:04 am

      any 100% unsweetened chocolate bar will work

      Reply
  44. CF

    July 25, 2018 at 8:01 pm

    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?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:04 am

      a few days as long as your house isn’t too warm.

      Reply
  45. Shannon

    August 9, 2018 at 9:05 am

    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!

    Reply
    • Ashlee Marie

      August 26, 2018 at 3:32 pm

      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

      Reply
  46. Crystal

    August 9, 2018 at 10:30 pm

    5 stars
    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

    Reply
    • Ashlee Marie

      August 26, 2018 at 2:57 pm

      YAY! thank you so much! so glad you love it as much as we do!

      Reply
  47. Ranee

    August 14, 2018 at 5:04 pm

    Ashlee, just made this recipe and it was very wet….normal? Or should I have used the high altitude measurements?

    Reply
    • Ashlee Marie

      August 26, 2018 at 2:41 pm

      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.

      Reply
  48. Schanika

    August 15, 2018 at 2:33 am

    Can the ganache frosting be piped ?

    Reply
    • Ashlee Marie

      August 26, 2018 at 2:37 pm

      yup! I pipe mine – it’s just a rich buttercream!

      Reply
  49. Jenni

    September 22, 2018 at 9:49 am

    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 🙂

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:03 am

      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.

      Reply
  50. Gayla

    September 30, 2018 at 2:11 pm

    Your thoughts on cake flour vs all purpose?

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:59 pm

      depends on the recipe – this is written for all purpose – not cake flour. recipes are specific to each flour

      Reply
  51. Maria robles

    October 2, 2018 at 9:21 pm

    5 stars
    I love your video !!! You have a fan from Nicaragua ! Regards !

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:59 pm

      thank you so much!

      Reply
  52. Claira

    November 11, 2018 at 4:45 pm

    5 stars
    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. 😍

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:57 pm

      hope you loved it as much as I do!

      Reply
  53. Sue Gullickson

    November 19, 2018 at 6:21 pm

    Is 4 cups of sugar correct in the cake mix recipe?

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:56 pm

      yup

      Reply
  54. Disha

    December 15, 2018 at 5:58 am

    Do you have this recipe in grams?

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:56 pm

      my recipe card automatically has a metric option – under the ingredient section

      Reply
  55. Mica Camacho

    December 20, 2018 at 11:29 pm

    5 stars
    You’re awesome to watch!! Thank you for sharing this recipe. Can’t wait to try it. Happy Holidays to you and your family:)

    Reply
  56. James Accardi

    January 19, 2019 at 2:36 am

    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.

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:55 pm

      after the first cup you add 1/2 C of powdered sugar at a time until it’s nice and thick

      Reply
  57. Diana

    January 21, 2019 at 9:59 pm

    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!

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:55 pm

      thx for letting me know that wasn’t clear – I rewrote it so it should be more clear now.

      Reply
  58. Mama reya

    January 24, 2019 at 6:48 am

    Hello
    Looks so yummy but I was wondering if I can use this ganache butter cream under fondant?

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:54 pm

      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.

      Reply
  59. Deb

    January 31, 2019 at 7:00 pm

    5 stars
    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!

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:53 pm

      you are so sweet thank you so much!

      Reply
  60. Karen

    February 12, 2019 at 10:44 pm

    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 🙂

    Reply
    • Ashlee Marie

      November 20, 2019 at 2:18 pm

      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.

      Reply
  61. Helene

    February 18, 2019 at 11:29 am

    5 stars
    Made this buttercream and love it. Will be using it for my cakes from now on. This is a winner.!,

    Reply
  62. Kams

    March 2, 2019 at 6:23 pm

    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?

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:52 pm

      flour and sugar weigh very different things, so while a C may be 250 g in volume that’s not the same in weight.

      Reply
  63. Shelly

    March 2, 2019 at 8:54 pm

    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?

    Reply
    • Ashlee Marie

      November 20, 2019 at 2:17 pm

      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.

      Reply
  64. Carla

    March 7, 2019 at 3:49 pm

    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?

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:49 pm

      16-18 mins maybe? pretty normal cupcake time

      Reply
  65. Patrick H

    March 9, 2019 at 8:47 pm

    5 stars
    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.

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:49 pm

      sounds wonderful!!! so glad you love it!

      Reply
  66. Claire Depont

    March 19, 2019 at 5:52 pm

    5 stars
    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.

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:48 pm

      thank you so very much!!!

      Reply
  67. Gizette

    June 5, 2019 at 9:02 am

    Can the ganache buttercream be made ahead of time? If so, how would you store it? In the fridge?

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:48 pm

      yup – either in the fridge or freezer – then let it warm up enough to be able to beat it again

      Reply
  68. Judy dannan

    June 14, 2019 at 2:06 pm

    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.

    Reply
  69. Lindsay

    July 3, 2019 at 3:35 pm

    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.

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:47 pm

      start with 1 C then add as much as you need, I used 3 in the end.

      Reply
  70. Hilary

    July 11, 2019 at 9:40 am

    4 stars
    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!

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:46 pm

      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!

      Reply
  71. Madison

    July 19, 2019 at 2:21 pm

    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?

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:44 pm

      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.

      Reply
  72. Philip

    August 6, 2019 at 6:57 am

    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.

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:42 pm

      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.

      Reply
  73. Donna B

    August 12, 2019 at 10:21 am

    5 stars
    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!

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:37 pm

      this is the recipe i use for carving and it’s totally right in the recipe card.

      Reply
  74. Cristine Mabey

    September 3, 2019 at 12:07 pm

    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?

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:41 pm

      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

      Reply
  75. Karmen Glasgow

    October 8, 2019 at 7:00 pm

    5 stars
    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.

    Reply
    • Ashlee Marie

      November 19, 2019 at 11:07 pm

      you are so kind! I’m am so glad you love it and hope it was a hit at the party!!!

      Reply
  76. Meaghan

    November 11, 2019 at 4:40 pm

    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!

    Reply
    • Ashlee Marie

      November 19, 2019 at 3:54 pm

      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!

      Reply
  77. Shilpa

    January 7, 2020 at 10:26 pm

    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?

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:41 pm

      I don’t think it would, it’s butter and chocolate. Shortening can hold up to warm temps but not chocolate and butter

      Reply
  78. Jessica Dawber

    February 1, 2020 at 12:03 pm

    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 🙂

    Reply
    • Ashlee Marie

      February 2, 2020 at 11:34 pm

      I use olive oil.

      Reply
  79. Johan Juslin

    February 11, 2020 at 6:04 am

    5 stars
    The “Perfect Chocolate with Ganche Buttercream” was SECOND TO NONE!!!!

    Reply
    • Ashlee Marie

      April 18, 2020 at 8:05 pm

      so glad you loved it

      Reply
  80. Joanna

    April 10, 2021 at 11:55 pm

    5 stars
    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

    Reply
    • Ashlee Marie

      April 26, 2021 at 8:18 pm

      Thank you so much! This is my all time favorite recipe, I’m glad you guys enjoyed it as much as I do!

      Reply

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