The Ultimate Chocolate Cake

The Ultimate Chocolate Cake – dark chocolate cake layers with chocolate mousse filling, chocolate buttercream, and chocolate drip.

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Recipe Revisit

It’s time for an oldie, but goodie recipe revisit! I first made this cake over three years ago for Westin’s 7th birthday and called it my Triple Chocolate Cake! It was actually one of the first cake recipes I posted to Cake by Courtney. Since it’s clearly been a long time since then, it was definitely time to revisit this recipe and bring it some life on the blog.

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Chocolate Cake

The chocolate cake layers are my beloved, go-to chocolate cake you’ll see in all my recipes with a chocolate cake element. When I first started making cakes from scratch over nine years ago, I felt it my mission to find the best chocolate cake recipe. I tried dozens and dozens. And while I liked several out there,  I eventually developed my own that I now deem the best chocolate cake ever!

I love how moist, rich and flavorful this cake is – all without being overly sweet, thanks to the dark cocoa powder and not a lot of sugar. My favorite cocoa powder is Extra Brute Cacao Barry. But if you can’t get this, I also think Hershey’s Special Dark Chocolate cocoa powder is a great substitute. You’ll be able to find it at most grocery stores.

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Chocolate Mousse

In between each cake layer, I decided to use a chocolate mousse filling. I wanted something a little lighter and a slightly different texture than the chocolate buttercream. Ultimate Chocolate Cake #cakebycourtney #chocolatecake #thebestchocolatecake #easychocolatecakerecipe #birthdaycake #chocolatechocolate #chocolateTo make the whipped cream filling stable enough to hold the layers, you’ll need to add some gelatin. As you do this, be careful to dissolve the gelatin fully in the heated cream or you’ll get chunks of gelatin in your filling. Yuck! Instead, we want a smooth and creamy texture.

Chocolate Buttercream

You guys! This buttercream deserves it’s own post and one of these days I’ll actually get to it! I honestly believe it’s the only chocolate buttercream recipe you’ll ever need.

This one is made up of slightly cold butter (the temperature is key!), melted dark chocolate (good quality like Guittard or Ghirardelli is best), sifted powdered sugar (for a silky smooth finish) and heavy whipping cream (creates the light and fluffy texture). I’ve used this on many of my recipes, which you’ve probably seen, and can never get enough of it.

You’ll notice it lightens in color quite a bit as you beat it, but it will also darken after it sits out a bit.

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To finish off this cake, I’ve added a chocolate drip, something I didn’t do in the original recipe. Back then I had never even attempted a drip. Now it’s one of my favorite things to add for flavor and look. The recipe below will give you enough to drizzle between layers and on top.

Throwback

And because I wouldn’t want to completely erase the original post, here’s a throwback to one of the pictures I included of Westin with his cake!

 

Enjoy!

 

The Ultimate Chocolate Cake

5 from 6 votes
Dark chocolate cake layers with chocolate mousse filling, chocolate buttercream, and chocolate drip.
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 50 mins

Ingredients
 

FOR THE CAKE

  • 2 cups (240g) all-purpose flour
  • 1 3/4 cups (375 g) granulated sugar
  • 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
  • 2 teaspoons (8 g) baking soda
  • 3/4 teaspoon (3 g) baking powder
  • 1 teaspoon (5.6 g) salt
  • 3 eggs room temperature
  • 1 cup buttermilk 240 g, room temperature
  • 1 cup (236.6 g) hot water or coffee
  • 1/2 cup (109 g) vegetable oil
  • 1 teaspoon (4.2 g) pure vanilla extract

FOR THE BUTTERCREAM

  • 2 cup (452 g) unsalted butter, slightly cold
  • 5 cups (625 g) powdered sugar, measured and then sifted
  • 1 tablespoon (13 g) pure vanilla extract
  • Pinch of salt
  • 10 oz. good quality semi-sweet or dark chocolate chopped melted and cooled
  • 1/4 cup (57.75 g) heavy whipping cream
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

FOR THE FILLING

  • 3/4 cup (112.5 g) chocolate chips
  • 2 1/2 cups (577.5 g) heavy cream, cold divided
  • 3 tablespoons (44.3 g) cold water
  • 1 tablespoon (9.25 g) unflavored gelatin
  • 1/2 cup (62.5 g) powdered sugar
  • 1 teaspoon (4.2 g) vanilla extract
  • Pinch of salt

FOR THE DRIP

  • 1 cup (150 g) dark chocolate chips
  • 3/4 cup (173.25 g) heavy whipping cream

Instructions
 

FOR THE CAKE

  • Preheat the oven to 350 degrees F. Prepare three 8-inch or four 6-inch round cake pans by spraying each pan with nonstick spray, lining the bottom with parchment paper, and spraying the paper. Set aside.
  • In a bowl of electric mixer, stir together all the dry ingredients. Set aside.
  • Combine eggs, buttermilk, water or coffee, oil and vanilla in a measuring cup and lightly beat with a fork.
  • Add wet ingredients to the dry ingredients, and mix on medium speed for two minutes. Batter will be thin. Scrape sides and mix for another 30 seconds. Divide batter evenly among prepared pans (I like to use a kitchen scale to ensure the batter is evenly distributed - should be about 16 ounces of batter in each 8-inch pan or 12 ounces for each 6-inch).
  • Bake for 18-20 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.
  • When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I’ll just put it in the refrigerator to chill until needed.

FOR THE FILLING

  • To make the chocolate ganache, pour 1/2 cup of the heavy cream over the chocolate chips in a microwave safe bowl. Microwave for one minute and then stir until the mixture is smooth and silky. Will be a bit thick. Let cool to room temperature but not to the point that it sets.
  • In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup heavy cream to a simmer and then stir in the gelatin mixture until it's dissolved. Refrigerate, stirring frequently, until cool but not set, about 5-7 minutes.
  • In a chilled stainless steel bowl with a chilled whisk attachment, beat the remaining whipping cream, powdered sugar, vanilla and salt until it thickens and soft peaks begin to form, about one minute. Very slowly and gradually add the gelatin mixture and continue beating until medium-firm peaks form. 
  • Gradually fold in the cooled chocolate ganache. 
  • Keep covered and chilled until ready to use.

FOR THE BUTTERCREAM

  • In a bowl fitted with a paddle attachment, beat the butter on medium high until light and fluffy.
  • In a microwave safe bowl or over the stove, heat the cream and the chocolate. Stir to create a smooth ganache. Set aside to cool slightly.
  • With the mixer on medium speed, gradually stream in the chocolate ganache. Scrape the sides of the bowl and mix again.
  • With the mixer on low speed, gradually add the powdered sugar. Beat on low speed for 1 minute.
  • Add vanilla and salt and beat until combined.
  • Increase speed to med-high and beat for another 2-3 minutes, until light and fluffy.
  • Frost cake right away, or, if you cover and use later, make sure to mix with a wooden spoon right before applying to the cake to get rid of air bubbles.

FOR THE DRIP

  • In a microwave safe bowl, heat the cream.
  • Pour the cream over the chocolate chips and stir the chocolate chips until they melt and they cream and chocolate is well-blended.

ASSEMBLY

  • Place the first cake layer on a cake board and spread about a cup of the whipped filling on top. Repeat with the second cake layer.
  • Apply a thin layer of the chocolate frosting around the entire cake to lock in the crumbs. Place the cake in the freezer for 10 minutes to chill and set the crumb coat.
  • Continue to frost the cake once the crumb coat is set.
  • Use the chocolate drip on the cake once it's completely frosted.
Cuisine Cake
Course Dessert
Keyword Intermediate, Ultimate Chocolate Cake

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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Comments

  1. I am not a very experienced baker. Your instructions are super clear and easy to follow. My only quibble is that I don’t know what slightly chilled butter is. Cold, soft, and melted I know. I think my butter was too cold when I started abusing it. My ganache that went into the buttercream was pretty cool when I added it. It seems like it came out ok I just needed to beat it longer.

    I have several questions:
    My cakes took about 8-10 min longer before the toothpick came out clean. My oven is gas. This is a common thing when we bake. Is it the damp heat in the gas oven? I am is Salt Lake City so the cooking time should be comparable to Provo.

    The tops of the cakes were super sticky. They stuck to the cooling racks and my fingers. A thin piece would peel off. Is this normal?

    Some of the egg whites cooked when I added the hot coffee. Is that normal?

    I used semisweet chips fro Gygi for everything. Is there a difference between them and the chopped up bar called for in the buttercream?

    5 cups of powdered sugar seems like a lot. Is there any harm in reducing the amount?

    1. Every oven is different so some take longer than others! This cake is a little sticky, next time spray your cooling racks first. Add the eggs last next time. Semi sweet chips are fine. Stick with the amount of powdered sugar.

      1. 5 stars
        Despite being a baking novice, this came out great. I’ve never made a cake from scratch which turned out as good – no, amazing – as this one. I love your clear instructions, more importantly, I love how you respond to almost every comment. The Warden and I cannot wait to meet you for a class at Gygi! Sadly, she’s just figured out she’s gluten intolerant. I guess we need to make another cake with gluten free flour. Darn!

  2. 5 stars
    This is hands-down the best chocolate cake I have ever made! It is sooo moist, silky, velvety. I cut the recipe in 1/2 to make a 2-layer 6” cake as a trial run and my mom, my husband and I all thought it was wedding cake quality. Can’t wait to make it again for my sister’s bday party. Outstanding!! Thanks for sharing your recipes. Can you freeze leftover cake once cake is fully decorated?

  3. 5 stars
    Everything you have done and are still doing is inspiring. I am just starting a small cake business, two months in, because of that.
    Ingrid

  4. I was wondering how to convert this to a 12 x 18 slightly larger half sheet cake. Would this be enough for one layer? Thank you in advance!

  5. 5 stars
    This is my go to chocolate cake. I’ve only ever made in in a round pan. If I do a sheet pan 9×13 will the batter be enough? Thank you!

  6. 5 stars
    I’ve made this recipe on 3 occasions, once for cupcakes for preschool. Anyone who has tried absolutely loves it. A few people said it was the best chocolate cake ever and someone who didn’t even like cake asked me to make it for a birthday party. The only struggle I have with this is the whipped filling and gelatin. I have had to make it twice each time and still get a small amount of clumps. I have even mashed it through a fine mesh after cooking to make sure it was dissolved … still lumpy! No one complains or mentioned it but it drives me nuts. I’ve tried everything and can’t get it right. As soon as it cools I get lumps even when mixing it all together it comes out with tiny bumps. Still doesn’t stop me from using it but frustrating I haven’t mastered it. I came across this site after making several cakes from Preppy Kitchen. I love both sites for cakes and they turn out lovely.

  7. Hello! Love this cake recipe and a lot of your other cake recipes with this type of chocolate cake base like your Best Ever Cookies and Cream Cake and you Dark Chocolate Salted Caramel Cake! With all of these cakes though, I’ve had issues with doming and the layers looking much thinner than they do in your photos. I have ended up making a fourth layer to add height for most of these cakes. I’m not sure what I’m doing incorrectly. I am using fat daddios 8inch round layers and using an oven thermometer to make sure my oven is not too hot. Not sure if anyone has any insight or has the same issue? I’m thinking maybe I need to reduce the temp to prevent a little of the doming I get? Or just make extra batter and fill the 3 pans more? Thank you!

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