Quintessential Chocolate Cake

There are certain things every good cook should know. A culinary artillery belt, of sorts. For example:

– How to perfectly sear a steak so that the outer layer is crusty and the interior is pink and juicy.
– Where to buy the freshest produce.
– How to hand-whisk fluffy whipped cream and glossy meringue (although you’d rather use a mixer!)
– How to work a knife.
– How to make chocolate chip cookies that still taste incredible three days after baking.
– The earth-shattering importance of salt and pepper.
– How to prepare a basic cream sauce, wine sauce, and bolognese
– The makings of a good chocolate cake.

Every good cook should have a reliable recipe for an unforgettable chocolate cake, don’t you think? You never know when you are going to need it! Friends coming over for movie night and pizza? Chocolate Cake! Asked to bring a dessert to a party or shower? Chocolate cake! Chocolate cake is the answer to many of life’s dilemmas.

MY OTHER RECIPES

We all have our ideas about what makes a good chocolate cake. Think about yours. Is it light and airy, or dense and fudgy? Is it extra-sweet, or just barely sweetened? Is it teddy bear brown or the color of dark soil? One solid slab, or layers? How many layers??? And the icing…the most important consideration of all. Drizzled with chocolate glaze, covered in thick, rich ganache, or slathered with buttery chocolate frosting?

When I close my eyes and think about the perfect chocolate cake, MY rendition is light and moist, NOT dense, not too sweet and dark in color. There are layers…lots of layers. The icing is the only conundrum! Forget the glaze, but I love both classic chocolate frosting and chocolate ganache…EQUALLY! Chocolate frosting is nostalgic. When I taste it, blissful memories of childhood birthday parties and church picnics flood my mind. Ganache on the other hand is…well? There’s nothing like ganache! It melts into warm pools of molten chocolate the moment it touches your tongue–how can you beat that? I guess my chocolate cake needs to have BOTH!

The recipe that I’ve adapted as “my” chocolate cake started as the Hershey’s “Perfectly Chocolate” Chocolate Cake recipe on the back of the Hershey’s cocoa tub. Don’t snub the Hershey’s recipe before you’ve tried it! Hershey’s pays BIG MONEY to a large team of chefs, for developing the most classic and delicious chocolate cake recipe to represent their product. It’s GOT to be good!

I made two alterations to the cake. 1. I substituted buttermilk for regular milk–to give it a twangy quality that balances out the richness of the ganache. 2. I substituted 1 cup of scolding hot coffee instead of boiling water. Other than that, it’s the same cake. The buttermilk and coffee give this cake serious depth, but leave the light, moist texture just as it was meant to be.

My cake has both ganache and frosting…I couldn’t choose. I made a 2 layer cake, then cut each layer into 2 thin disks to make a cake with 4 thin layers. More layers means more room for ganache! Then I frosted the outside with buttery chocolate frosting–also from the Hershey’s tub. I added coffee to the frosting to enhance the flavor. The result? My idea of what chocolate cake should be. Moist, tall, RICH, dark, creamy. Maybe more accurately described as a mocha cake. Mmmmm!

Warnings- This cake MUST be consumed with vanilla ice cream OR a cold glass of milk! And NE-VER, under any circumstances, give this to your children after 4 pm. They will be up ’til midnight! Trust me!


I am NOT a pastry chef. In fact, the only cake training I have, came from a cake decorating class I took at the community center when I was ten! Still, it’s fun to play with a piping bag and tips every now-and-again. It’s a good idea to practice on a piece of wax paper, if you’re a little rusty. Then don’t be too hard on yourself–taste racks up higher points than appearance!

Once you’ve frosted the cake, leave in sitting out at room temperature so the frozen layers can thaw. Generally, cake tastes best at room temperature so that the ganache and frosting are soft! If you plan to serve it the next day, cover and refrigerate until morning, then sit it out on the counter. It takes several hours for the interior temperature to rise.

Preparation:

For the cake: Preheat the oven to 350*. Grease and flour 2- 8-9” round cake pans. Sift (or whisk) all dry ingredients in a bowl.

Beat together the eggs, buttermilk, oil, and vanilla. Slowly mix in the dry ingredients, and beat for two minutes. Once well combined pour in the hot coffee and mix well. Pour into the cake pans and tap each pan on the counter a few times to remove any large bubbles.

Bake for 30-35 minutes, until toothpick inserted comes out clean.

Allow the cakes to cool for 10 minutes, then use the edge of the pan as a guide to cut of the round top. This makes a great mid-cake-baking snack!

Run a knife around the edges and flip out onto a cooling rack. I like to “slam” the cakes out of pan to (hopefully) insure they come out in one piece! Once totally cooled, carefully slice through the middle to make 4 thin round disks. Stack with wax paper in between, then wrap in plastic wrap. Freeze, until ready to assemble. Frozen cakes are SO much easier to handle while frosting. It also helps to keep the frosting from getting crumby!

For the ganache: Place the chocolate chips in a glass bowl.

Heat the cream, butter and sugar in a small pan. Once the cream is just barely simmering, pour it over the chocolate and allow it to sit for 5 minutes.

Then whisk until perfectly smooth. Allow the ganache to cool another 10-15 minutes before assembling layers.

For the frosting: Heat the cream in the microwave until hot to the touch, then add the instant coffee to it and mix. Place the cream in the freezer for a few minutes to cool rapidly. Using an electric mixer, mix the melted butter, vanilla and cocoa powder until well combined. Alternate, adding the cooled coffee-cream and powdered sugar until smooth. Add a little more cream or powdered sugar until desired consistency is reached.

To assemble: Take the cakes out of the freezer. Slather 1/3 of the ganache in between each layer, until all four layers are stacked.

Press the top of the cake to level it. Using a large spreader, smooth the frosting around the sides. Then frost the top and re-smooth the edges.

Use a damp paper towel to clean up the edges of the cake stand. Place the last bit of the frosting in a piping bag to “fancy-up” the edges, if you want!

Leave the cake out, at room temperature so the insides can thaw. Cake taste better when the frosting and filling are room temperature and soft!

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39 comments on “Quintessential Chocolate Cake

  1. Lazaro Cooks!posted May 1, 2010 at 8:28 pm Reply

    Wonderful informative post. Great photos. I agree with many of your rules for cooking. Cheers!

  2. s.posted May 1, 2010 at 9:12 pm Reply

    I'm drooling over here.

    My friend is coming home for two weeks (he lives in hong kong now) and he requested that I bake him something chocolate. This may have to be it!

  3. Sharlene (Wheels and Lollipops)posted May 1, 2010 at 9:22 pm Reply

    Looks great, I definitely agree with your rules of cooking. Everyone should have "THAT" chocolate cake recipe in their arsenal of recipes.

  4. lauraposted May 2, 2010 at 1:53 am Reply

    That is one incredible cake, Sommer! Gorgeous – I could not pipe like that for anything – that's why my cake decorating always takes on some sort of free form art. (: My friend who runs her counseling practice out of her home has a whimsical sign for all clients to read that says: "Chocolate is the answer – it doesn't matter what the question is." This DEFINITELY qualifies as the answer!! I will try this – there is no such thing as too many chocolate recipes.

  5. Cherineposted May 2, 2010 at 8:07 am Reply

    Your cake is a masterpiece!! Fantastic!!

  6. Rachposted May 2, 2010 at 2:40 pm Reply

    Looks yummy! Will surely try it sometime. Yes, I do agree with your rules ! Qualifies me :)

  7. citronetvanilleposted May 2, 2010 at 3:08 pm Reply

    I think if I had a favorite cake it would be this one, it's just gorgeous, with the layers of cream in between the cake, a perfect balance of textures…and look at those beautiful pictures of the preparation! Love it!

  8. Shirleyposted May 2, 2010 at 10:23 pm Reply

    That is a thing of beauty. I think I love chocolate cake above all other desserts.

  9. Devakiposted May 3, 2010 at 2:07 am Reply

    Dear Sommer – I still trying to shut my mouth but I seem to be suffering from lockjaw in the open mouth position.

    That looks like something out of a serious patisserie!

    You post is informative and wonderful with the step by steps. I love how you couldn't decide between the frosting and the ganache :) As a MUM with 2 younglings thank you for the tip on giving any of this to them after 4.00pm!

    BTW, I do not own a piping bag..so my skills are not only rusty they are non-existence.

    Thank you for this wonderful start to a week!

    Ciao, Devaki @ weavethousandflavors

  10. penny aka jeroxieposted May 3, 2010 at 3:14 am Reply

    Thanks for the tips!

  11. A SPICY PERSPECTIVEposted May 3, 2010 at 12:35 pm Reply

    Hi Devaki!

    You are always so encouraging! I hope you enjoy the chocolate cake. You should think about getting a piping bag and tips…they get the creative juices flowing. Plus, your kids will love using them!

  12. Jessieposted May 3, 2010 at 12:36 pm Reply

    Oh my goodness this is beautiful. I'm getting very into baking cakes. I want to split them to have 4 layer but I'm nervous in ruining the cake! Suggestions??

    Jessie
    http://messiekitchen.blogspot.com/

  13. A SPICY PERSPECTIVEposted May 3, 2010 at 12:45 pm Reply

    Jessie~

    Use a serrated knife to cut through the middle, then two spatulas to pick up the thin layers to separate them. Wrap and freeze them before layering…that is the key! Frozen cakes are SO much easier to handle.

  14. whisk-kidposted May 3, 2010 at 2:00 pm Reply

    This cake looks sooooooo good.

    I see this recipe all the time, but I have never tried it. My favorite chocolate cake recipe has sour cream in it and it's one of the few things I make over and over again.

    Chocolate cake is a wonderful thing :)

  15. Valenposted May 3, 2010 at 2:25 pm Reply

    That is the most delicious looking chocolate cake ever!

  16. Quinnposted May 4, 2010 at 1:44 am Reply

    I found you through Tastespotting and I must say I have to agree with frosting cake when it is frozen. They're not as messy, clings beautifully and when it thawed down, it's beautifully moist too! Looks absolutely divine, simple yet elegant. Great job!

  17. denise @ quickies on the dinner tableposted May 4, 2010 at 6:07 am Reply

    OMG Sommer! I have to agree!! I've been on the hunt for a really magnificent chocolate cake and I think this answers the call beautifully! I've bookmarked this and will certainly try it as soon as I can! Thanks for sharing such an outstanding recipe :)

  18. sweetlifeposted May 4, 2010 at 3:33 pm Reply

    girl, really it's 10am and I need to devour this, omg how did you know chocolate cake is my fav, well all cake is my fav…love this recipe…I agree everyone should have a smack you lips good cake recipe, yum yum yum

    sweetlife
    did I say yum…yes yum

  19. Lisaposted May 5, 2010 at 6:29 am Reply

    this cake looks amazing and ive decided to do it this weekend for my mother as it is mothers day. i just have a question, the ingrediens for the frostin – with 1/3 cream is that supposed to be 1/3 cup cream. And is one stick butter 50 grams?
    thank you for a lovely recipie

    [email protected]

  20. A SPICY PERSPECTIVEposted May 5, 2010 at 3:15 pm Reply

    Lisa~

    Sorry about that–I'm the queen of typos!I always have someone check my posts before I send them out, but sometimes they're hard to see!

    Yes- 1/3 cup of cream in the frosting and 1 stick of butter converts into approximately 114 grams.

    Hope this helps! Enjoy your cake!

  21. Rickposted May 5, 2010 at 11:06 pm Reply

    That looks like the most perfect chocolate cake I have ever seen! Thanks for the tip. Never would thought of cream cheese in flan.

  22. Anonymousposted May 9, 2010 at 6:37 am Reply

    I'm making this for mothers day too, and also found you through taste spotting! I've gotten to the freezing portion of it and will make the rest of the stuff tomorrow! I've never met any one more in love with chocolate than my mom, and of all the recipes I looked through, it looks like this one took the cake! Thank you so much! Julie

  23. Heidi Leon Mongesposted May 10, 2010 at 3:51 am Reply

    I'm amazed!. Your chocolate cake looks exactly as those displayed in professional bakeries. Well done.

  24. Vonposted May 24, 2010 at 7:49 am Reply

    I'm not quite sure what my favourite chocolate cake would be but this looks really really good! I'll have to try this one day!

  25. Memóriaposted May 25, 2010 at 4:35 am Reply

    What is my ideal chocolate cake? The one you just posted. I make the cake the exact same way – subbing buttermilk and coffee (I actually mix espresso powder with boiling water). I also like to add ganache and chocolate frosting, but my frosting uses melted chocolate along with cocoa powder. It is quite decadent.

    I love how you decorated your cake. It looks like the prototypical chocolate cake. I would love a millions slices of that cake.

  26. Honeyposted May 25, 2010 at 4:41 am Reply

    this looks gorgeous. i'm seeing this at 12:41 am… NOT GOOD! lol. i'm salivating!

  27. Magic of Spiceposted May 29, 2010 at 12:22 am Reply

    This is just stunning!

  28. Mommy 2 Bearsposted July 21, 2010 at 2:54 pm Reply

    Thank you! I needed a chocolate cake for my Mother's and Sister-in-Law's birthday next weekend. I'm great at kids cakes but the adults need a touch of whimsy that doesn't include SpongeBob. Ganache and frosting, I'm so excited.

  29. sadafposted August 9, 2010 at 9:40 am Reply

    hi, sommer
    its my first visit to your blog. I don't have words for this delicious cake just want to lick these picture from my comp. this is adorable. i like the idea to use hot coffee instead of water.

  30. Rosyposted September 13, 2010 at 2:57 am Reply

    I wish my cakes looked as perfect!

  31. Elaposted November 13, 2011 at 1:27 pm Reply

    I just got an answer on what to do with the chocolate cake I’m making for Thanksgiving. Thank you.

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  33. Sharon Dotyposted August 25, 2013 at 7:13 pm Reply

    I made this today and it tastes so wonderful! But, mine did not look as pretty! My ganache was a bit runny so I added a bit more chocolate which helped. The family loved it!

  34. Clarence Pposted January 7, 2014 at 12:54 am Reply

    Love this cake! I have used it a couple of times and it was a big hit. The cake itself is not too sweet so the ganache balances it out just nicely. Love your blog!

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  36. Chrisposted February 15, 2015 at 5:22 pm Reply

    To keep the cake plate clean, I’ve found using three/four strips of waxed paper under the cake while frosting works much better/easier. Otherwise I just want to lick the mess around the plate and that just gets noseprints on the cake sides. Who wants that?

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  39. CakenGifts.in Noidaposted May 13, 2017 at 2:17 am Reply

    I did not know how to make a cake but with the help of this recipe I made it successfully. It’s taste was marvellous!!!!!!!!!! I would like to recommend this cake to all my friends.