This cake is all about chocolate, and it's the last of my series on classic from-scratch cake recipes. There's been vanilla cake and then white, chocolate cake with peanut butter buttercream, and then yellow cake with chocolate buttercream. Finally, for the chocolate chocolate.
Chocolate cake with chocolate frosting was always my mom's favorite cake to make when she was in the mood to bake, but this was a point where she and my dad disagreed. He thought it was too much chocolate, and while I love to mix it up with other flavors and textures, I really don't think there is such a thing as too much chocolate.
This recipe is a little different from the last chocolate cake - a little more rich and dark with both cocoa powder and melted bittersweet chocolate, as well as creamy sour cream which always makes cakes more wonderful.
The frosting, too, is richer than my usual buttercream, with luscious chocolate ganache whipped into the buttercream for a smooth, dark chocolate frosting that's not at all too sweet and tempting enough to eat by the spoonful.
And the sprinkles, well, who doesn't love sprinkles? I love the fun vibe they add to this classic cake. For a finishing touch, pink roses are ever so fancy and flirty.
Previous Post in this Series: Yellow Butter Cake with Chocolate Buttercream
Dark Chocolate Chocolate Cake
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened, special dark cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 1 cup buttermilk
- 1 cup sour cream
- 2/3 cup vegetable oil
- 2 teaspoons vanilla
- 4 ounces bittersweet chocolate, melted
- 8 ounces bittersweet chocolate
- 8 ounces heavy whipping cream
- 1 1/2 cups unsalted butter
- 3 1/3 cups powdered sugar
- 2/3 cup unsweetened, special dark cocoa powder
- 2 tablespoons meringue powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
Preheat the oven to 350. Spray the bottoms of three 8-inch round cake pans with non-stick spray.
In the bowl of your stand mixer fitted with the paddle attachment, combine the dry ingredients. Add the remaining wet ingredients and beat on medium speed for 2 minutes. Divide batter between the pans.
Bake for 25-27 minutes, until the center springs back and a toothpick comes out clean. Set the pans on wire racks, cover loosely with a clean kitchen towel and cool completely.
Finely chop the chocolate and place in a bowl. Warm the cream over medium low heat, just until it simmers around the edges. Pour the hot cream over the chocolate, let stand for 3 minutes, then stir until smooth. Cover and let cool at room temperature for at least 2 hours, but preferably 4-5 hours.
Scrape the cooled, thickened ganache into the bowl of your stand mixer fitted with the whisk attachment and beat together with the butter for several minutes until smooth. With the mixer on low, add the powdered sugar, cocoa powder, meringue powder and salt, mixing until combined. Add the vanilla. Whip on medium high until light and fluffy, about 4-5 minutes.
For the cake pictured here, fill the cooled cake layers with buttercream and frost with a thin crumb coat of buttercream. Chill cake for 20-30 minutes. Fit a piping bag with a Wilton #22 star tip and fill with buttercream (if your ganache was still warm and soft, your buttercream may be too thin; in that case, just whisk in another cup of powdered sugar - letting your ganache cool at room temperature for longer will prevent this, though). Pipe the buttercream onto the cake, working in columns from bottom to top, and finish with sprinkles.
Recipe from Curly Girl Kitchen