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Chocolate Cake

This fluffy and light cake is perfect for any occasion. I have made this recipe a ton of times and it always comes out amazing. The compliments never stop with this one, and for people who don’t typically like cake, will LOVE it!
Can I use any type of cookie? Yes! Use any type of cookie for the crumble, but chocolate chip cookies are my favorite. This is honestly an easy cake recipe that it is my go-to for when I need a cake for an event. So many people have asked me for this recipe and I am so glad to share it. The ingredients are easy to get and most likely you already own it!
Are you gluten free? Just switch out the all purpose flour with 1:1 ratio gluten free flour and it works! Tastes almost exactly the same. My favorite gluten free flour to use is King Arthur brand and I have had the best result. You can hardly or not even notice the difference and people are always shocked when I say it is gluten free.
So many variations can be made with this cake. Double the buttercream for more, ditch the cookies, ditch the ganache, double the ganache, etc. Every way for your liking will work and taste amazing. Try it and let me know how it went! Comment or send me a message through any of my social media platforms! Enjoy!

Cut chocolate cake with chocolate buttercream, chocolate ganache, and cookie crumble laying on a plate

Chocolate Cake

The most perfect chocolate cake with fluffy chocolate buttercream, chocolate ganache, and cookie crumble!
5 from 2 votes
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Cook Time 1 hour 30 minutes
Chill Time 2 hours
Course Dessert
Cuisine American, French
Servings 10 People

Equipment

  • 2 9'' Round Baking Cake Pans

Ingredients
  

Cake

  • 4 oz Chocolate Semi-Sweet
  • 1/2 cup Hot Water
  • 1/4 cup Cocoa Powder
  • 1 3/4 cup Sugar
  • 1 3/4 cup All Purpose Flour
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Milk
  • 2 tsp Vanilla Extract
  • 4 Eggs Room Temperature
  • 2 Egg Yolks Room Temperature
  • 12 tbsp Unsalted Butter Softened

Chocolate Buttercream

  • 1 cup Unsalted Butter Softened
  • 3 cup Powdered Sugar
  • 2/3 cup Cocoa Powder
  • 1 1/2 tsp Vanilla Extract
  • Pinch Salt
  • 1/4 cup Heavy Cream

Ganache

  • 8 oz Semi-Sweet Chocolate
  • 1 cup Heavy Cream

Chocolate Chip Cookie Crumble

  • 1 cup Mashed Chocolate Chip Cookies

Instructions
 

For the Cake

  • Preheat the oven to 350F. Oil the cake pans and line the bottom with parchment paper. Combine the chocolate, hot water, and cocoa in heat proof bowl over a double boiler. Stir until the chocolate is melted. Add 1/2 cup of sugar to the chocolate mixture and stir until glossy. Remove the bowl from the heat and set aside.
  • Whisk the flour, baking soda, and salt together in a medium bowl. In a large bowl, using a hand mixer, whisk eggs and yolks until combined. Add the remaining sugar (1 1/4 cups) and whip until light and fluffy. Mix in the cooled chocolate mixture. Add in 1 tbsp of butter at a time and mix thoroughly after each addition. Add in flour mixture, milk, and vanilla. Mix until all combined.
  • Divide the batter into the pans. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs. Let cake cool in pans on rack for 10min. Remove them from pans and let cool completely. Freeze overnight or at least 2 hours, by wrapping them in cling wrap.

Buttercream

  • ***Make the Buttercream right before making the ganache***
  • Place the butter and 1 cup powdered sugar in large bowl. Using hand mixer, mix until combined. Add remaining powdered sugar a little at a time. Whip for 5 min until fluffy.
  • Add cocoa powder, vanilla, and salt. Whisk until all combined. Add the heavy cream. Whip it for 5 min until light and fluffy.

Ganache

  • ***Make the ganache right before assembling***
  • Bring heavy cream to gentle simmer on stovetop. Remove from heat. Pour on top of the chocolate and give it only one stir. Cover and sit 5 min. Remove the cover and whisk it until smooth. Cool slightly.
  • Layer 1/2 of the buttercream in middle of cakes and use the rest on top and sides. It doesn't have to be perfect as the ganache will cover everything. Pour the ganache on top and give it a swirl design. Crumble up some chocolate chip cookies and stick them to the sides of the cake. Enjoy!

Notes

You can make the buttercream hours ahead or a day ahead. If you make it prior, chill in fridge until ready to use and then leave it at room temperature for 30 min before using. 
A trick with buttercream, is that if you are too impatient like me and don't want to wait for it to reach room temp., take about 1/2 cup of the buttercream, place it in a microwave safe bowl and microwave it for about 30 sec. It should be melted, but not overcooked. Place the remaining buttercream in a large bowl, pour the melted on top and using an electric mixer or stand mixer with whisk attachment, whisk it for 5 min. It may look curdled, but don't worry, keep mixing! The curdles are just cold pieces of butter that need to reach the temperature of the other ingredients. 
Keyword Chocolate, Chocolate Cake Recipe, Chocolate Chip Cookie, Ganache, Homemade Chocolate Cake, Moist
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2 responses

  1. 5 stars
    This was fabulous thank you so much for sharing!! I am not the most accomplished chef, but this was very easy to follow along with and will definitely be making it again and again 🫶🏼