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Home » Recipes

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

Published: October 28, 2017 | Updated: February 26, 2019 | By Ashlee

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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!
4.23 from 271 votes
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Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Frosting Time: 40 minutes minutes
Total Time: 1 hour hour 55 minutes minutes
Servings: 16 tall servings - 3 layer 8 inch cake
Calories: 1033kcal
Author: Ashlee Marie
Prevent your screen from going dark

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!

[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?

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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    Lemon Cake with Raspberry Swiss Meringue Buttercream and…

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About Ashlee

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! Read more...

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    Recipe Rating




  1. 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?

  2. 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

  3. 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

  4. 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.

  5. 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

  6. 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!

  7. 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.

  8. 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!

  9. 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.

  10. 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

  11. 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!

  12. 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!

  13. 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

  14. 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

  15. 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
  16. 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

  17. 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.

  18. 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.

  19. 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!

  20. 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.

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