The Ultimate Dark Chocolate Layer Cake with Whipped Dark Chocolate Ganache
Every bite of this Dark Chocolate Layer Cake is rich, decadent, moist, perfectly sweet, and extra chocolate-y. It's truly SO. GOOD. With double the chocolate, there's definitely a reason that this cake is the ultimate dark chocolate cake!
Servings: 12 slices
Calories: 992kcal
Ingredients
Cake
- 1 cup natural process cocoa sifted
- 1¼ cups boiling water
- 2½ cups all purpose flour
- 2¼ cups granulated sugar
- 1 Tablespoon baking powder
- ¾ teaspoon baking soda
- 1¼ teaspoons salt
- 3 large eggs room temperature
- ⅔ cup vegetable oil
- 1¼ cups whole milk room temperature
- 2½ teaspoons vanilla extract
Ganache
- 4 cups dark chocolate couverture or bittersweet chocolate chips
- 4 cups heavy cream
Instructions
Cake
- Heat oven to 350℉/177℃.
- Spray four 8-inch round cake pans with cooking spray. Set aside.
- In a small bowl, combine cocoa and boiling water. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together eggs, vegetable oil, milk, and vanilla.
- Pour egg mixture into flour mixture and whisk until well blended, about a minute.
- Stir in chocolate.
- Divide batter evenly among pans.
- Bake for 20-25 minutes, until cake tests done.
Ganache
- In a large microwave safe bowl, combine chocolate and heavy cream.
- Heat on high power in 15 second intervals, stirring after each, until melted and smooth.
- Pour into a clean, glass container.
- Cover with plastic wrap, making sure it touches the surface of the chocolate.
- Refrigerate 2-3 hours, until completely chilled.
- Remove from refrigerator.
- Beat with an electric mixer fitted with the whisk attachment until light and fluffy, about 5-10 seconds.
Assembly
- Using a serrated knife or cake leveler, slice the top off each cooled cake layer so that it is level with the sides.
- Place one layer on serving plate or cake board.
- Top with ½-¾ cup ganache.
- Spread.
- Top with another cake layer.
- Repeat filling and layering.
- Once all layers have been used, spread remaining ganache on top and sides of cake.
Notes
Substitutions
- This cake can be made gluten free by using a measure for measure (also known as 1:1 or cup for cup) gluten free flour.
- You can substitute semi-sweet chocolate chips in the ganache.
- Don't skip blooming the cocoa powder. That's what gives this cake it's amazing flavor!
- Be sure to check the expiration dates on your baking powder and baking soda.
- Use a cake tester or a toothpick to test when this cake is done.
- Do NOT over whip the ganache!
- You may need to level the cake layers before assembling. The best way to do this is with a cake leveler or a serrated knife.
- Pipe the whipped ganache between each layer of cake! This ensures no tearing of the cake and helps provide more even layers!
- When assembling the cake, it's best to use an offset spatula for the ganache.
- This cake will keep at room temperature in a covered cake plate for 3-4 days, depending on the temperature and humidity in your kitchen.
- It will keep for about a week in the refrigerator.
- You can freeze the assembled cake or the unfrosted cake layers individually wrapped and in an airtight container for about 2 months.
- The ganache will keep for about a week in the refrigerator or 2 months in the freezer.
Nutrition
Serving: 1 Slice | Calories: 992kcal | Carbohydrates: 99g | Protein: 14g | Fat: 63g | Saturated Fat: 39g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 533mg | Potassium: 650mg | Fiber: 6g | Sugar: 62g | Vitamin A: 1281IU | Vitamin C: 1mg | Calcium: 346mg | Iron: 3mg