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
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!