Description
This Chocolate Celebration Cake is a rich and moist layered dessert perfect for birthdays and special occasions. Featuring a tender cocoa-infused crumb paired with a smooth, glossy chocolate ganache, this classic American chocolate cake is enhanced with a touch of espresso powder to deepen the chocolate flavor. Finished with decorative sprinkles or chocolate shavings, it offers a decadent treat with a luscious texture and vibrant presentation.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon instant espresso powder (optional)
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ganache Frosting
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate (chopped)
- Sprinkles or chocolate shavings (for decoration)
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and optional espresso powder until evenly combined.
- Combine Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat the mixture until the batter is smooth and well combined.
- Add Boiling Water: Carefully stir in the boiling water; the batter will become thin, which ensures a moist cake texture.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Layers: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely to room temperature.
- Prepare Ganache: Heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth and glossy.
- Thicken Ganache: Allow the ganache to cool slightly until it thickens enough to spread but is still soft.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of ganache evenly on top. Place the second cake layer over it.
- Frost the Cake: Cover the top and sides of the assembled cake with the remaining ganache, smoothing it out evenly.
- Decorate: Garnish with sprinkles or chocolate shavings as desired for a festive, celebratory look.
Notes
- You can bake the cake layers ahead of time and store them wrapped at room temperature for up to 1 day before assembling.
- The frosted cake can be refrigerated for up to 3 days. Bring to room temperature before serving for best flavor and texture.
- The optional espresso powder intensifies the chocolate flavor but can be omitted if preferred or if serving to those sensitive to caffeine.
- Use room temperature ingredients to ensure a smooth batter and even baking.
