Perfect Chocolate Cake

Step 1

Preheat oven to 350° F. Spray three 8-inch cake pans with cooking spray, and line the bottoms with parchment paper.

Step 2

In the bowl of a stand mixer fitted with a whisk attachment, add all dry ingredients (cocoa powders, flour, baking soda, baking powder, salt, white sugar, brown sugar) and mix on low-medium speed until combined.

Step 3

Add the eggs+ yolk, water, buttermilk, oil and vanilla and mix on low-medium until fully incorporated and there are no big lumps. Do not overmix.

Step 4

Divide batter evenly into three 8-inch cake pans and bake for approximately 30 minutes or until the middle is mostly set. Use a toothpick to test; if it comes out with a few crumbs then it is ready.

Step 5

Remove from oven and let cool. Transfer to countertop covered with parchment paper by running a knife around the cake edges, then turning the cake pan upside down to release the cake. Once completely cool, you can wrap these in saran wrap and place in a gallon size freezer bag; you can freeze the cake layers for about 2 months. When ready to fill the cake, use frozen cake layers to prevent the cake from crumbling while decorating.

Step 6

Chocolate Ganache Filling

Step 7

Add chocolate to mixing bowl and set aside.

Step 8

Add heavy cream to a saucepan, and heat on medium until it just starts to boil around the edges and center (be careful as this can boil over very quickly).

Step 9

Remove cream from heat and slowly pour over the chocolate. Let rest for about 5 minutes, then use a whisk to stir the chocolate/cream mixture until fully incorporated and smooth.

Step 10

Let sit at room temperature, or refrigerate, until it is the same consistency as peanut butter. This makes it easy to fill the cake layers.

Step 11

Combine instant coffee granules and water in small dish and let dissolve.

Step 12

In the bowl of a stand mixer using the paddle attachment, beat butter on medium/high for 3-5 minutes until light in color and smooth.

Step 13

Reduce mixer speed to low-medium and slowly add the coffee and vanilla extract; continue beating for 2-3 minutes.

Step 14

Reduce mixer speed to low and slowly add the powdered sugar (one cup at a time), heavy cream, and salt. Increase mixer speed to medium-high and continue beating for about 5 minutes or until light and fluffy.

Step 15

Note: I covered this cake with a Vanilla Swiss Meringue Buttercream. But if you prefer to cover it in espresso buttercream, double or triple the recipe above.

Step 16

If the cake layers do not bake evenly, you can use a bread knife to trim the top off and make it flat which is easier for decorating. You will need to let the cake layers thaw just a bit before trimming.

Step 17

Start with the frozen chocolate cake layers, and place one layer on a cake board. You can use a spoonful of buttercream as “glue” between the cake layer and cake board if you like.

Step 18

Spread an even layer of espresso buttercream over the top of the 1st cake layer. Pipe a circle of buttercream around the perimeter of the cake layer to create a barrier before adding the chocolate ganache (this will prevent the ganache from spilling over the edges of the cake).

Step 19

Spread an even layer of chocolate ganache over the espresso buttercream.

Step 20

Repeat with remaining cake layers and frost the outside with either the swiss meringue buttercream or espresso buttercream.