Celebration Chocolate Cake Recipe (2024)

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For the Chocolate Cake Recipe:

• ▢ Best Chocolate Cake Recipe, our favorite!

For the Whipped Mocha Ganache Filling:

• ▢ 3/4 cup (170.2 g) heavy cream
• ▢ 2 tablespoon (28 g) butter
• ▢ 2 cups (340 g) chopped dark chocolate
• ▢ 3 tablespoons (45 g) cold strong brewed coffee
• ▢ pinch (0.4 pinch) kosher salt

For the Dark Chocolate Buttercream Frosting:

• ▢ 1½ cups (339 g) butter, softened
• ▢ 1 cup (84 g) unsweetened dark cocoa powder
• ▢ 5 cups (567.5 g) confectioner’s sugar
• ▢ ½ cup (113.5 g) milk
• ▢ 2 teaspoons (9.4 g) vanilla extract
• ▢ ½ teaspoon (1.17 g) espresso powder

For the Chocolate Hearts:

• ▢ 1 cup (170 g) chopped milk chocolate , or dark chocolate

For the Chocolate Cake:

• Prepare cake according to directions included in the chocolate cake recipe. Note that the cake batter will be very thin, but will bake into a moist tender cake.

• Once baked, remove from the oven and cool on a wired rack until cooled completely. You can follow my tips forhow to tell when your cake is done.

For the Whipped Mocha Ganache Filling:

• Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout.

• Add chocolate to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Add in the brewed coffee and a pinch of salt. Allow to stand for about 3-5 minutes to soften the chocolate completely. Stir briskly to combine and until smooth. Press plastic wrap onto the top of the ganache and refrigerate while cakes cool. Once cooled, remove plastic wrap and whip until light and fluffy. Spread between cake layers.

For the Dark Chocolate Buttercream Frosting:

• Add dark cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

• Cream together butter and cocoa powder until well-combined. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

• Add vanilla extract and espresso powder and combine well.

• If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears too wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

For the Chocolate Hearts:

• Place a sheet of parchment paper on a rimmed baking sheet pan. Bring about 3 cups of water to a rolling boil in a medium saucepan. Place chopped chocolate into a glass bowl and then place the bowl on top of the saucepan to form a bain marie. Leave for about 3 to 5 minutes, stirring occasionally, until the chocolate is melted.

• Remove from the heat and pour into a zip top bag. Press as much air as possible from the bag and then seal the bag. Snip a small piece from the corner of the bag and pipe the shape of hearts (or other shapes) onto the parchment lined sheet pan.

• Once all hearts are formed, place the sheet pan into the freezer for at least about 30 minutes to harden.

• Once the cake has been frosted, carefully remove hearts from the parchment paper and place onto the cake. The heat of your hands will soften the chocolate, so work quickly.