Dark, rich, moist and decadent chocolate cake.

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Recipe Summary

prep:
45 mins
cook:
30 mins
additional:
6 hrs 40 mins
total:
7 hrs 55 mins
Servings:
24
Yield:
1 3-layer cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Ganache Filling:
Chocolate Ganache Buttercream:
Ganache Glaze:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease paper.

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  • Place 6 ounces chocolate in a small bowl. Pour coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes.

  • Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl.

  • Beat eggs in a stand mixer on high speed until lemon-colored. Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended. Add flour mixture alternately with buttermilk, beating well after each addition.

  • Divide batter evenly among the prepared baking pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto cooling racks and let cool completely, about 30 minutes.

  • Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils.

  • Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until ganache is set and spreadable, 4 to 5 hours.

  • Combine 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder in a stand mixer fitted with a paddle attachment; beat on low speed until smooth. Increase speed to high and beat until buttercream is smooth and silky.

  • Place one cake layer on a serving plate; spread 1/3 cup ganache on top. Repeat twice more. Spread remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes.

  • Spread buttercream over the top and sides of the cake. Refrigerate until set, about 10 minutes.

  • Pour 1 cup heavy cream into a small saucepan; heat until it just boils.

  • Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth. Drizzle glaze over cake. Refrigerate until glaze firms up, at least 30 minutes.

Nutrition Facts

720 calories; protein 7.5g 15% DV; carbohydrates 81g 26% DV; fat 42.8g 66% DV; cholesterol 101.2mg 34% DV; sodium 340.6mg 14% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/29/2018
Delicious and rich! Worth all the work for sure! Read More
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