Description

This decadent chocolate cake recipe features moist layers made with cocoa and buttermilk, enveloped in a rich chocolate buttercream frosting, and finished with a smooth chocolate ganache drip. Perfect for celebrations, this classic dessert combines silky textures and bold chocolate flavors in every bite.

Ingredients

Scale

Cake Ingredients

2 cups (260g) all-purpose flour (measured correctly)
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla extract
1 cup (240ml) hot water

Frosting Ingredients

2 1/2 cups (560g) unsalted butter, room temperature
9 cups (1035g) powdered sugar
2 tsp vanilla extract
1 cup (114g) natural unsweetened cocoa powder
4–5 tbsp (60-75ml) water or milk
Pinch of salt

Ganache Ingredients

6 oz (1 cup | 169g) semi sweet chocolate chips
1/2 cup heavy whipping cream

Decoration

Sprinkles (optional)

Instructions

Make the Cakes: Prepare three 8-inch cake pans by placing parchment paper circles in the bottoms and greasing the sides. Preheat your oven to 300°F (148°C). In a large bowl, whisk together all the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt). Add the eggs, buttermilk, and vegetable oil to the dry ingredients and mix thoroughly. Stir in vanilla to the hot water and then pour into the batter, mixing well to combine.
Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 30-33 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Remove cakes from the oven and let them cool in the pans for about 10 minutes, then transfer to cooling racks to cool completely.
Make the Frosting: While the cakes cool, beat the softened butter in a large mixing bowl until smooth and creamy. Gradually add 4 cups (460g) of powdered sugar, mixing until smooth. Add vanilla and half of the water or milk, mixing again until smooth. Incorporate another 5 cups (575g) of powdered sugar, mix smooth. Add cocoa powder and mix well. Adjust the consistency by adding the remaining water or milk gradually until the frosting is spreadable but holds peaks.
Assemble the Cake: Once cooled, level the cakes by slicing off the domed tops with a serrated knife. Place the first cake layer on a cake plate and spread about 1 cup of frosting evenly over the top. Add the second layer and another cup of frosting. Top with the final cake layer and cover the entire cake with the remaining frosting, smoothing it out for a clean finish.
Make the Chocolate Ganache: Place the semi-sweet chocolate chips in a medium bowl. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Let it sit for 2-3 minutes, then whisk until the mixture is smooth and glossy.
Finish the Cake: Drizzle the ganache around the edges of the frosted cake, allowing it to drip down the sides. Pour the remaining ganache over the top and spread evenly. Allow the ganache to set slightly. Pipe any leftover frosting around the top and bottom edges of the cake to create decorative borders. Add sprinkles on top if desired. Serve the cake well-covered and enjoy within 3-4 days for best freshness.

Notes

For even cake layers, use a kitchen scale to divide batter equally among pans.
Ensure the cakes are completely cooled before frosting to prevent melting.
To achieve a smooth ganache drip, use a squeeze bottle to control the flow.
Store the cake in an airtight container at room temperature or refrigerated depending on preference.
Level cakes carefully using a serrated knife for professional stacking.

Prep Time: 20 minutes
Cook Time: 33 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate cake recipe, homemade chocolate cake, chocolate layer cake, chocolate buttercream, chocolate ganache cake