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!
[riview showtitle=always tags=perfect-chocolate-cake size=150x150 lightbox=0]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
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.