Multi-Layer Chocolate Cake with Chocolate Ganache Frosting

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Slice of decadent multi-layer chocolate cake with silky chocolate ganache frosting and chocolate curls on top

Multi-Layer Chocolate Cake with Chocolate Ganache Frosting is a rich, decadent dessert featuring moist chocolate sponge cake and creamy ganache.

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder (dark, if available)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder (optional, to enhance chocolate flavor)
  • 1 cup buttermilk, at room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Chocolate Ganache Frosting:

  • 2 cups heavy cream
  • 16 ounces quality dark chocolate, chopped
  • 1/2 cup butter, room temperature
  • 2 cups powdered sugar, sifted
  • Chocolate shavings or curls, for decoration

How to Make Multi-Layer Chocolate Cake:

  1. Preheat and Prep:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour two 9-inch cake pans and line the bottoms with parchment paper for easy removal.
  2. Dry Ingredients:
    • Sift together the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder into a large bowl or the bowl of a stand mixer.
  3. Wet Ingredients:
    • In another bowl, combine the buttermilk, oil, eggs, and vanilla extract.
  4. Combine and Bake:
    • Gradually mix the wet ingredients into the dry ingredients until just combined.
    • Carefully stir in the boiling water until the mixture is smooth.
    • Divide the batter evenly between the prepared pans.
    • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
    • Remove from the oven and allow to cool for 10 minutes, then transfer to a wire rack to cool completely.
  5. Make the Ganache Frosting:
    • Heat the heavy cream in a saucepan over medium heat until it begins to gently simmer. Do not let it boil.
    • Place the chopped dark chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 5 minutes.
    • Stir the chocolate and cream until smooth and glossy.
    • In a separate bowl, beat the butter until creamy, then gradually mix in the powdered sugar.
    • Combine the chocolate mixture with the butter mixture and beat until smooth.
  6. Assemble the Cake:
    • If the cake layers have domed on top, trim them with a knife to create flat surfaces.
    • Place one layer on your serving plate and spread a layer of ganache frosting on top.
    • Add the second layer and apply frosting to the top and sides of the cake.
    • Decorate the sides and top with chocolate shavings or curls.
  7. Final Touches:
    • Let the cake set in the refrigerator for about an hour to allow the ganache to firm up before slicing.

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