Decadent Dark Chocolate Layer Cake

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Decadent Dark Chocolate Layer Cake– A Luxurious Indulgence for Chocolate Lovers
Summary: For those who crave a rich, indulgent dessert that satisfies every chocolate lover’s dream, look no further than the Decadent Dark Chocolate Layer Cake. With its deep, velvety layers of dark chocolate cake, filled with luscious chocolate ganache and topped with silky-smooth buttercream frosting, this cake is nothing short of a chocolate lover’s paradise. It’s perfect for special occasions, birthdays, or anytime you want to indulge in a luxurious treat. Each bite of this cake offers a complex blend of bittersweet and sweet chocolate flavors, creating a perfect harmony that will have everyone coming back for more.
Prep Time: 45 minutesCook Time: 35-40 minutesTotal Time: 1 hour 20 minutesServings: 12Calories: 550 per slice
Courses: DessertCuisines: American, Chocolat

Ingredients:

For the Dark Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups unsweetened dark cocoa powder (preferably 70% cocoa)
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup whole milk, room temperature
  • 1 cup boiling water
  • 1 tbsp instant coffee granules (optional but recommended for a richer chocolate flavor)

For the Chocolate Ganache Filling:

  • 8 oz dark chocolate (70% cocoa), chopped
  • 1 cup heavy cream
  • 2 tbsp unsalted butter

For the Chocolate Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar, sifted
  • ½ cup unsweetened cocoa powder
  • 2 tsp vanilla extract
  • ¼ cup heavy cream (more if needed)
  • Pinch of salt

For Garnish (optional):

  • Shaved dark chocolate
  • Fresh berries (such as raspberries or strawberries)
  • Edible gold dust or edible glitter

 

Equipment:

  • 9-inch round cake pans (2)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling rack
  • Saucepan (for ganache)
  • Piping bag (optional for frosting decoration

Instructions:

1. Prepare the Cake Layers:

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal after baking.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer, beat the softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
  • Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
  • Dissolve the instant coffee granules in the boiling water and carefully add it to the batter. The batter will be thin, but that’s perfectly normal.
  • Pour the batter evenly into the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  • Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

2. Make the Chocolate Ganache Filling:

  • While the cakes are cooling, prepare the ganache. Place the chopped dark chocolate in a heatproof bowl.
  • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil).
  • Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir gently until the chocolate is completely melted and the ganache is smooth and glossy.
  • Stir in the butter until melted and fully combined.
  • Set the ganache aside to cool to room temperature. It will thicken slightly as it cools, making it the perfect consistency for spreading between the cake layers.

3. Prepare the Chocolate Buttercream Frosting:

  • In the bowl of a stand mixer, beat the softened butter on medium speed for 2-3 minutes until smooth and creamy.
  • Gradually add the powdered sugar and cocoa powder, one cup at a time, mixing well after each addition.
  • Add the vanilla extract and pinch of salt, and beat for another minute.
  • Add the heavy cream a little at a time, beating until you reach your desired frosting consistency. If the frosting is too thick, add more cream; if it’s too thin, add more powdered sugar.
  • Continue to beat the frosting for 3-4 minutes until it’s light and fluffy.

4. Assemble the Cake:

  • Once the cakes have cooled completely, place one layer of the cake on a serving plate or cake stand.
  • Spread a generous amount of chocolate ganache on top of the first layer, smoothing it evenly with a spatula.
  • Place the second cake layer on top and press down gently to secure.
  • Use a spatula to apply a crumb coat (a thin layer of frosting) over the entire cake to seal in any crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
  • After the crumb coat has set, apply the remaining chocolate buttercream frosting in a thick, smooth layer over the top and sides of the cake.
  • Decorate the cake with shaved dark chocolate, fresh berries, or a dusting of edible gold for a luxurious finish.

5. Serve and Enjoy:

  • Slice the cake carefully with a sharp knife and serve. Enjoy the decadence of this rich dark chocolate layer cake with a cup of coffee or a glass of dessert wine for an unforgettable treat.

Recipe Variations:

  • Chocolate Hazelnut Layer Cake: Add a layer of hazelnut spread or crushed hazelnuts between the cake layers for a nutty, chocolatey twist.
  • Mocha Cake: Mix instant coffee into the buttercream frosting for an extra espresso flavor to complement the rich chocolate.
  • Chocolate Mint Layer Cake: Add a few drops of peppermint extract to the ganache or frosting for a refreshing minty flavor.
  • Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour for a gluten-free version of this cake.
  • Vegan Dark Chocolate Cake: Substitute the eggs and butter for flax eggs and vegan butter to make this cake dairy-free and egg-free.

Notes:

  • Ensure all ingredients, especially the butter and eggs, are at room temperature before mixing. This will help them combine better and result in a smoother batter and frosting.
  • The addition of coffee in the cake batter enhances the chocolate flavor without making the cake taste like coffee. If you prefer, you can omit the coffee, but it’s highly recommended for a deeper flavor.

Nutritional Info (per slice, based on 12 servings):

  • Calories: 550
  • Total Fat: 30g
  • Saturated Fat: 17g
  • Cholesterol: 75mg
  • Sodium: 200mg
  • Carbohydrates: 65g
  • Fiber: 4g
  • Sugars: 52g
  • Protein: 6g

Conclusion:

The Decadent Dark Chocolate Layer Cake is a showstopper of a dessert that will satisfy your deepest chocolate cravings. With its rich dark chocolate cake layers, smooth ganache filling, and luxurious buttercream frosting, this cake is truly a chocolate lover’s dream. Whether it’s for a special occasion or just a sweet escape, this cake is sure to impress.

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