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Elizabeth's Extreme Chocolate Lover's Cake

Rated as 4.62 out of 5 Stars
124

"If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired."
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Ingredients

1 h servings 761
Original recipe yields 16 servings (1 - 2 layer 9 inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
  5. Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
  6. Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.

Nutrition Facts


Per Serving: 761 calories; 40.7 101 8.9 115 322 Full nutrition

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Reviews

Read all reviews 136
  1. 159 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I'm and experienced baker, and made this cake for a chocolate-loving friend's birhtday, and he loved it. This cake is chocolatey, and not overly sweet. For anyone having trouble with this cake, ...

Most helpful critical review

As someone who has never baked with ganache before, it would have been helpful to know that I should have refrigerated or whipped it before trying to spread it on the cake. It was a colossal di...

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I'm and experienced baker, and made this cake for a chocolate-loving friend's birhtday, and he loved it. This cake is chocolatey, and not overly sweet. For anyone having trouble with this cake, ...

As someone who has never baked with ganache before, it would have been helpful to know that I should have refrigerated or whipped it before trying to spread it on the cake. It was a colossal di...

WOW!! I had never made a cake from scratch but wanted to try. I was a little leary and VERY scared. I pretty much followed this recipe exact with the exception that I used semisweet choc chips f...

I usually don't trust recipes I find on the internet. However, this recipe looked so good that I tried it out on a family gathering. It was really great. An option that I really enjoyed was...

Have NO idead what went wrong with this recipe - but my own experience with this one is pure disaster. Prior to adding the boiling water to the batter, the batter looked terrific. I added the ...

This cake is fantastic! It got rav reviews from friends and family alike. I have a friend who asks me if I made it again almost everytime I see her! Personal Preference - I make the ganache and ...

Great cake! Made this for a dinner for 5 birthday celebrants, & they all loved it ~ couldn't stop talking about it! The waiter & the table next to us also tried it & raved about it. Now I did d...

I won second place OVERALL at our State Fair with this cake....over approx 250 cakes! It is fabulous. My only change is I use choco-bake instead of unsweetened chocolate

This is a great recipe....but a little advice on the ganache and buttercream. The professional trick to a ganache cake is to ice it in buttercream first, then chill for about an hour. Make the g...