Ever feel like chocolate cake just isn’t… chocolatey enough? This cake triples down on chocolate flavor with cocoa powder, chocolate chips, and some brewed coffee and espresso powder to bump up that chocolate flavor. We think it’s the best we’ve ever had.
Don’t feel like making frosting? This cake would be super delicious served with a big dollop of homemade whipped cream too!
Nonstick cooking spray1 1/2 c.
all-purpose flour1/4 c.
unsweetened Dutch-processed cocoa powder1 tsp.
baking soda1/2 tsp.
espresso powder1/2 tsp.
kosher salt1 c.
brown sugar, lightly packed1/2 c.
freshly brewed coffee1/3 c.
vegetable oil2 tbsp.
chocolate curls, for garnish (optional)FOR FROSTING1 c.
semisweet chocolate chips1 c.
heavy cream6 oz.
cream cheese, softened to room temperature1 tbsp.
Pinch kosher salt
- Preheat oven to 350, line two 8″ round cake pans with parchment paper and spray them with cooking spray.
- In a large bowl, whisk to combine flour, cocoa powder, baking soda, espresso powder and salt.
- In a medium bowl, whisk to combine brown sugar, buttermilk, coffee, and vegetable oil.
- Add wet ingredients to bowl with dry ingredients and whisk to combine. (Some lumps are ok!) Divide batter between prepared cake pans and bake until a toothpick inserted into the center of each cake comes out clean, 33 to 35 minutes. Let cakes cool in pan for 15 minutes, then turn out to cool completely on a wire rack, 45 minutes to an hour.
- Place chocolate chips in a medium, heatproof bowl or measuring cup. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then stir gently until the sauce is smooth. Set aside to cool.
- In a medium bowl, use a hand mixer to beat the cream cheese until light and fluffy. Add sugar and beat until fully incorporated. Add a couple tablespoons of ganache and beat to combine with cream cheese. Slowly beat in the rest of the ganache, add a pinch of salt, and beat until soft peaks form. Refrigerate for 30 minutes.
- Build cake: Level cakes with a large serrated knife by holding knife horizontal to cake and slicing a thin layer off the tops until even. Place a small dab of frosting in the center of your serving plate to prevent it from sliding. Place first cake in center of serving dish, then frost the top with 1/2 the frosting. Add the second cake layer and frost the top with remaining frosting. If using, top with chocolate curls.