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
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.