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.
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!
- 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 HOT 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
- 20 oz chocolate chopped
- 1 C heavy whipping cream
- 2 tbsp light corn syrup
- 2 C butter slightly softened
- 3-4 C powdered sugar
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 hot water and cocoa
- 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)
- 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 if needed to 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
Recipe Video
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
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!
Bea Reyes Robledo
Oh my! It is the first time I read your blog or see your videos and I love you aleeady! š 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.
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/ļ»æ
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/ļ»æ
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
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/ļ»æ
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.
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?
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!