Chocolate Layer Cake with Ganache involves decadent chocolate cake layers enveloped in a ganache chocolate frosting. Once you make the cake batter, you’ll pop it into the oven for a quick bake while you make the fudgy frosting. Spread the frosting over the moist cake layers for an indulgent, chocolatey dessert everyone will love.
Chocolate Devil’s Food Cake with the Fudgiest Frosting
Forget the boxed devil’s food cake mix and pre-made icing. This homemade chocolate cake is better than anything you’d buy at a store. And that Fudgy ganache frosting, I could just eat it with a spoon!
This is not the cake for you if you don’t love chocolate. The chocolate is bold from the cake itself to the fudgy frosting. If you need something to break up the chocolate, then try a chocolate cream cheese cake where the chocolate flavor is not as intense, or if you want a contrast, this creamy peanut butter frosting goes great with chocolate.
This basic chocolate layer cake recipe is made with pantry staples, two types of chocolate for a complex chocolate flavor, and sour cream to keep the layers moist and fluffy. Then, it’s topped with a thick, fudge-like frosting similar to a chocolate ganache, but it has butter to make it thicker and richer, similar to a chocolate buttercream frosting but fudgier.
The frosting is super easy to make. You’re simply heating up the ingredients in a saucepan before letting it cool to thicken before spreading it over the cake. It’s thick enough to hold it’s shape whether you’re spreading or piping it.
This recipe is not only super easy to make, but the frosting will hold it’s shape so you can be as creative as you want. Once you make this cake, you’ll never go back to the store-bought stuff again.
This Chocolate Cake Recipe Is for Chocolate Lovers
- Rich: This cake has a rich chocolate flavor that any chocolate lover will appreciate.
- Easy: The recipe starts with a basic chocolate cake batter followed by a simple chocolate frosting. It’s the perfect dessert for a special occasion when you need something elegant yet effortless!
- Moist: The sour cream and whole milk keep the cake moist without sacrificing structure.
Chocolate Cake Ingredients You’ll Need
- Pantry staples: You’ll need all-purpose flour, unsalted butter, white and brown sugar, baking powder, baking soda, vanilla extract, and eggs.
- Semi-sweet chocolate: You’ll need 4 ounces of semisweet chocolate, around 60-70% cacao. You can usually find this in the baking aisle next to the chocolate chips.
- Unsweetened cocoa powder: Use natural cocoa powder for the cake, not Dutch process cocoa. However, you can use Dutch for the frosting since it’s not baked. It’ll add a more intense chocolate flavor.
- Whole milk and sour cream: Adds moisture and a slightly tangy flavor to the cake.
- Heavy cream: Gives the frosting a velvety texture.
This is Super Simple to Make
Step One: Prepare the Pans and Chocolate
Grease and line two round cake pans with parchment paper. Melt the chocolate and let it cool while you prep the rest.
Step Two: Mix the Dry and Wet Ingredients
Whisk together the dry ingredients in a medium bowl and combine the milk and sour cream in another. These will come together in the batter.
Step Three: Make the Batter
Cream butter and sugar in a stand mixer until smooth, then add eggs and melted chocolate. Alternate mixing in the dry ingredients and the milk mixture until the batter is silky.
Step Four: Bake the Cakes
Pour the batter evenly into the pans and bake until a toothpick comes out clean. Let the cakes cool completely on a wire rack before frosting.
Step Five: Make the Fudge Frosting
Heat butter, sugar, cocoa, and chocolate in a saucepan until smooth and bubbling slightly. Stir in the cream and vanilla, then let it cool until thick.
Step Six: Frost and Assemble
Trim the cake layers to level them out. Frost the first layer, stack the second, and coat the entire cake with frosting. Smooth it out and enjoy!
How To Store And Freeze This Cake
Store leftover cake covered on the counter for a day or two, it will start to dry out after that so it’s best to freeze it. You can cut the cake into individual slices and store them in the freezer for up to 3 months. Before you’re ready to eat it, let a slice thaw for about an hour.
Baking Tips
- Room temperature: Use room temperature ingredients as they will incorporate more easily and won’t produce any lumps. Here’s how to soften butter quickly if you forgot!
- Make ahead: Make the cake layers and let them cool completely. Wrap each one in plastic wrap and store it in the fridge for up to one day. For longer storage, wrap the layers in plastic wrap, then in foil before freezing for up to 3 months. You can frost the cake while it’s still frozen.
- Cake pans: This recipe uses two 9-inch cake pans for a 2-layer cake, but you could use three 8-inch cake pans for a 3-layer cake.
- Scale: Use a kitchen scale to ensure both cake layers are the same weight.
- Thickness: The batter will be thick, but don’t worry. The cake will still come out perfectly light and fluffy.
Get Creative
- Frosting: If you want to try a different frosting, you can use a chocolate cream cheese frosting or a chocolate mousse frosting instead.
- Coffee: Add a tablespoon of espresso powder to the cake batter to deepen the flavor of the chocolate.
- Sour cream: If you don’t have sour cream, you can use full-fat Greek yogurt instead.
Don’t Forget!
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Ingredients
Cake:
- 4 ounces semisweet chocolate
- 1 ½ cups flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup whole milk
- ½ cup sour cream
- 1 ½ cups brown sugar
- ¾ cups butter room temp
- 4 eggs room temp
Fudge Frosting:
- 1 cup butter
- 1 cup sugar
- 1 cup cocoa powder
- 4 ounces semisweet chocolate
- ⅛ teaspoon salt
- 1 ¼ cup heavy cream
- 1 teaspoon vanilla
Instructions
Cake:
- Preheat oven to 325º. Butter and flour two 9-inch cake pans. Cover the bottom with parchment paper.
- Add chopped up chocolate to a microwave bowl and microwave at 50% for 2-3 minutes until melted. Let cool.
- In a separate bowl, whisk together the flour, cocoa, baking powder, salt and soda.
- In a large measuring cup, whisk together the milk and sour cream.
- In the bowl of an electric mixer, cream the butter and sugar until smooth, 2-3 minutes. Beat in eggs one at a time. Add melted chocolate and beat to combine. Add dry ingredients alternating with milk mixture, starting and ending with flour. Beat just until smooth. Divide between prepared pans.
- Bake until a toothpick comes out clean 23-25 minutes. Let cool on a rack for 15 minutes then remove from the pans and let cool completely before frosting.
Frosting:
- Add butter, sugar, cocoa powder and chocolate to a saucepan over medium heat. Cook until it begins to bubble around the edges but does not boil, about 3-4 minutes. Gradually add the cream, whisking until it is incorporated, Add vanilla. Cool at least 2 hours until it has thickened before frosting the cake.
To assemble:
- Place 1 layer on a cake plate and even the top with a serrated knife. Pipe a ridge of frosting around the outside of the top and then fill in with more frosting. Even out the second cake layer with a serrated knife and flip it so that the bottom of the cake layer is facing up. Place most of the frosting on top and use an offset spatula to spread it down the sides. Once the sides are covered, spread it evenly across the top.
Notes
- For even layers, weigh the cake pans before baking.
- Chocolate bars work better than chocolate chips for this recipe. You can use milk chocolate if you want it a little sweeter, or dark chocolate if you want it more intense.
Do I chill the frosting in the refrigerator?
Yes, chill it in the refrigerator just until it’s thick enough to spread.
If I were to bake this in a 9×13 pan, how long would that be for? Same temperature, I assume. Looking forward to baking it for my husband’s birthday!
My mom always like to hold the two layers of a cake with Toothpicks the catch was who ever found a Toothpick in their piece of Cake had to do the Dishes
You won’t need toothpicks for this recipe, they will stay together.