Description
This rich and moist Chocolate Birthday Cake features three layers of tender chocolate sponge filled with a luscious semi-sweet chocolate ganache and finished with creamy cocoa buttercream. Perfect for celebrations, this cake balances deep chocolate flavor with a silky smooth texture that any chocolate lover will adore.
Ingredients
Scale
Cake
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
- 1 cup hot water
Chocolate Filling (Ganache)
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- ¼ cup unsalted butter
Chocolate Buttercream
- 1½ cups unsalted butter, softened
- 4½ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined.
- Whisk wet ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until smooth and well blended.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients and mix gently until just combined. Avoid overmixing to keep the cake tender.
- Add hot liquids: Stir in the hot coffee and hot water carefully, mixing until the batter is uniform and smooth. The hot liquids enhance the chocolate flavor and create a moist batter.
- Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This prevents sogginess and makes frosting easier.
- Prepare the chocolate filling (ganache): Heat the heavy cream until just boiling and pour over the chopped semi-sweet chocolate in a bowl. Let it sit for 5 minutes to melt the chocolate, then stir until smooth.
- Incorporate butter into ganache: Add the unsalted butter to the warm ganache and stir until fully melted and incorporated. Chill the ganache in the refrigerator until thick enough to spread but still soft.
- Make the chocolate buttercream: In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and cocoa powder, beating to combine.
- Add cream, vanilla, and salt: Mix in the heavy cream, vanilla extract, and salt. Continue to beat the buttercream for about 5 minutes until light and fluffy.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of the chilled ganache filling evenly over it. Repeat with the second layer, then top with the final cake layer.
- Frost the cake: Use the prepared chocolate buttercream to coat the entire cake, smoothing it around the sides and on top for a clean finish.
- Decorate: Optionally, decorate the cake with sprinkles or other desired toppings to suit the birthday celebration.
Notes
- Use room temperature eggs for better batter consistency and rise.
- Hot coffee intensifies the chocolate flavor but can be substituted with hot water for a milder taste.
- Ensure the ganache filling is spreadable but not too soft to prevent sliding between layers.
- Buttercream frosting can be refrigerated; bring to room temperature and re-whip before using if chilled.
- For a dairy-free version, substitute dairy ingredients with plant-based alternatives like coconut cream and vegan butter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 480
- Sugar: 42g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 85mg
Keywords: chocolate birthday cake, layered chocolate cake, chocolate ganache filling, chocolate buttercream frosting, moist chocolate cake
