Everyone needs a go-to chocolate cake recipe, one that is guaranteed to work every time and is perfect for any celebration, this one is mine. Three layers of rich, moist, intensely chocolaty cake smothered with smooth chocolate ganache. Obviously what constitutes the 'ultimate' chocolate cake is fairly subjective and not everyone will agree; but I think that this one is pretty perfect.
In my opinion the best chocolate layer cake should have a very moist crumb, a deep chocolate flavor and be smothered in rich chocolate ganache; this cake fulfills all those requirements magnificently. The strong chocolate flavor is achieved by using a combination of both cocoa powder and melted dark chocolate in the cake batter, the addition of coffee helps to further enhance the flavor but don't worry if you don't like coffee – you can't taste it, it just deepens the chocolate taste. If you are really worried about being able to taste it you can just use hot water instead.
Buttermilk and soft brown sugar ensure that the cake is perfectly soft and moist, it almost melts in your mouth! I iced the cake with a delicious chocolate ganache made using a mixture of milk and dark chocolates and double cream; using part milk chocolate rather than all dark makes sure that the ganache isn't overly rich (so you can manage a larger slice!).
I didn't decorate this cake as the recipe is about the cake itself rather than any decoration. However, it would both look and taste wonderful topped with an overflowing pile of fresh berries. Or if you want to go all-out chocolatey then a scattering of chocolate curls, truffles or chopped up chocolate bars (or all three!) would be perfect.
I originally made this chocolate layer cake for DIYs, check them out for some awesome craft and recipe ideas.
My Favourite Chocolate Cake
Ingredients
Cakes:
- 110 g (3.8oz) dark chocolate chopped
- 240 ml (1 cup) hot coffee
- 45 g (5 tbsp) cocoa powder (Dutch processed)
- 180 ml (¾ cup) buttermilk
- 280 g (2 + ¼ cups) plain flour
- 2 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 110 g (1 stick) softened unsalted butter
- 330 g (1 + ¾ cups) light brown soft sugar
- 2 tsp vanilla extract
- 3 large eggs
Ganache:
- 100 g (3.5 oz) dark chocolate chopped
- 300 g (10.5 oz) milk chocolate chopped
- 475 ml (2 cups) double (heavy) cream
Instructions
- Preheat the oven to 180C/350F/gas mark 4. Grease three 18-20cm/7-8in round cake tins and line the bases with baking parchment.
- Melt the dark chocolate, either in a bowl over a pan of gently simmering water or in short bursts in the microwave, set aside to cool slightly.
- Whisk together the cocoa powder and hot coffee until smooth then whisk in the buttermilk, set aside. Sift together the flour, bicarbonate of soda and salt, set aside.
- Place the butter, sugar and vanilla extract in a large bowl and whisk with an electric mixer until smooth and light. Whisk in the eggs one at a time, whisking really well after each addition, then whisk in the melted chocolate.
- Fold in one third of the flour mixture, followed by half of the buttermilk mix. Fold in another third of the flour, then the remaining buttermilk, then the rest of the flour.
- Divide the batter evenly between the tins (I use a scale to get them exactly even) and level the surface. Bake for 25-30 minutes until a skewer inserted into the center comes out clean.
- Leave the cakes to cool in the tins for 10 minutes then carefully turn them out onto a wire rack, peel off the baking parchment and leave to cool completely.
- To make the ganache, place the dark and milk chocolates into a large bowl. Pour the cream into a saucepan and heat until it is just boiling. Pour the cream over the chocolate and leave to sit for a couple of minutes then stir until the chocolate is melted and smooth.
- Set aside until the ganache has cooled and become thick and spreadable, stirring it every now and again. This can take a while so don't leave it till the last minute! You can pop the bowl in the fridge to speed it up if you like but make sure that you keep a close eye on it and stir it regularly.
- To assemble the cake, place one cake layer on a cake stand or serving plate and spread over one third of the ganache. Top with another cake layer and another third of ganache then repeat for the final layer and serve!
Elinor Hill aka Beach Hut Cook
Oh yes buttermilk certainly does make a difference, doesn't it. I'm a little late to the party on buttermilk but now I am fully on board! Elinor x
hannahhossack
Buttermilk really does give such a fantastic flavour and texture, I use it loads! x
Ale
With what can I replace the coffee? I'm making it for my litlle daughter birthday
Hannah
Hi Ale, you can just use hot water instead.
Annie Allen
oh my god this looks totally incredible!!!! well, it's also that your description makes it sound so irresistible! xxx
hannahhossack
Haha! Thanks Annie 🙂 I'm glad my description got the message of how good it is across! 😛 xx
Bethany
Oh! Nothing like a tall chocolate cake! Looks so delicious!
hannahhossack
I looove tall cakes! Thanks Bethany 🙂
Lucy Parissi
Looks amazing Hannah - I have tried many chocolate cake recipes and buttermilk with real chocolate is my go-to but tends to be expensive. A special occasion treat 🙂
hannahhossack
Thanks Lucy, buttermilk and real chocolate really is the best!
Connie
I made this cake on the weekend for my sons birthday, what a wonderful cake, and it tastes better as each day passes.
thank you
hannahhossack
Oh that is wonderful to hear! I am so glad that you enjoyed it and I hope that your son had a lovely birthday!
kellie@foodtoglow
My grandmother made her own buttermilk (she had a farm in Tennessee) and used it in loads fo things. But obviously, we liked it best in baking. Everything is so feather-light with buttermilk. Hannah, your cake looks very delicious indeed. One to pin and make for a special occasion.
hannahhossack
Oh that's wonderful! I would love to have a farm and make all of my own buttermilk and cheese (I think I probably like the idea of it more than I would in practicality though!). I love baking with buttermilk, it gives such a lovely texture 🙂
Jane @ littlesugarsnaps
This does look like the perfect chocolate cake to me. There's nothing better than a choccie cake made with buttermilk and brown sugar but I've not heard of adding coffee to intensify the chocolate flavour before. I guess I'm just going to have to bake this to experience this for myself.
hannahhossack
You should definitely try coffee in chocolate cake - it really works! 🙂
Janice
I'm making a 2-tier cake and would love to use this recipe for my bottom tier. Do you think it will support a 6inch cake covered with fondant.
hannahhossack
Hi Janice, I think that should be fine though I would always use some doweling when making a tierd cake just to be safe.
Marilyn
Absolutely love this recipe, it's my go to chocolate cake! I always use swiss meringue buttercream to cover the cake, but will it work with fondant? Thank you.
hannahhossack
Hi Marilyn, thank you! I think that would be fine.
Marilyn
Thank you so much for your reply.
Daniela
Hi! Do you think this recipe would work for a double barrel cake? I would use doweling and cake rounds but I'm still wondering if it will hold it. I have to serve 30 people!
hannahhossack
Hi Daniela, I think that should be fine!
Jess
I made this and it was beautiful. Not too sweet and it's chocolatey and moist! Thank you so much for a simple yet decadent recipe!
Philippa
So delicious and worked perfectly! It was not dry at all and absolutely delicious if you want a rich chocolate cake!
Shelby
Hi Hannah, thank you for the recipes - I use so many of them and they're always lovely!! I'm planning to make a chocolate cake using this batter for my grandad's 75th; however, as he'll be in a car for over two hours carrying this and a layer cake can be a little.. slippy-slidey.. I was hoping to make a single tier cake. Do you have any recommendations for how to make this mixture work for a single tier cake that isn't too shallow? Perhaps 2/3rds of the mixture into a 10inch single cake tin? Any suggestions on timing / temperature?
Marilyn
Thank you so much, I'll definitely do that when I next make this cake.
Nikki
This is a delicious cake! I've made it several times now, but I'm also wondering if it would convert well to cupcakes? x
Hannah
Hi Nikki, I think that it should work fine, I haven't made this cake for many years since going vegan though!
Shirley
I followed a link to here from your vegan chocolate fudge cake recipe, but then was confused by the inclusion of buttermilk & eggs. I guess this recipe is from your pre-vegan days?
The vegan version is delicious!
Hannah
Hi Shirley, yes this is one of my old pre-vegan recipes. I'm slowly working my way through updating and veganising them but its a big job!
Marilyn
Hi Hannah, absolutely everyone loves this chocolate cake when I make it for them, which is no surprise, it tastes beautiful. However, my problem is I can never get my cakes out of the pans cleanly, it's mainly the sides breaking off and remaining in the cake pans.
I use PME pans and grease the sides and bottom and line the base with parchment paper. I've tried it using butter, shortening and cake spray release and they still stick. I take them out of the pans after ten minutes, any suggestions as to how I can prevent this from happening please?
Thank you.
hannahhossack
Hi Marilyn, I'm so glad you enjoy the recipe! When using PME tins I always line the sides of the tin as well as the base as they aren't non-stick.