This Chocolate Layer Cake is an elegant and decadent chocolate dessert, by far one of the best chocolate cakes ever. It is moist and rich, with thin layers of chocolate sponge cake brushed with espresso coffee, an irresistible chocolate and cream cheese frosting and with a silky chocolate ganache topping. It is simply hard to resist such a treat and it is definitely a true delight for all chocolate lovers.
How to prepare the chocolate layer cake?
The recipe for this cake is really easy and quick. For the thin chocolate sponge cake layers you simply need to divide the batter in two large baking sheets. This will easily ensure thin cake layers that don’t need any other trimmings. They also bake faster and cool more quickly than regular sponge cakes.
While the sponge cakes cool you can prepare the chocolate cream cheese frosting. There is no way you can go wrong with this amazing chocolate frosting. It whips up in a matter of minutes and all you have to do to rest is to assemble the cake.
Assemble the cake.
Divide the chocolate sponge cakes in half and start assembling the cake. Brush each layer of cake with a generous amount of coffee espresso. That will add moisture and enhance the chocolate flavor. You won’t feel the coffee at all. Spread a quarter of chocolate frosting and repeat with all the chocolate cake layers. Refrigerate the cake to set for at least 1 hour.Â
Before serving you can trim the edges of the cake and cut in 8 or 12 slices. Pipe chocolate ganache on top of each slice and voila:) the chocolate cake is done. Easy, quick and totally impressive,Â
Hope you will try this stunning Chocolate Layer Cake and enjoy it as much as we did!
If you like layers cake you might want to try this beautiful Strawberry Lemon Layer Cake or White Chocolate Cranberry Orange Layer Cake as well.
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Yummy, looks fantastic I have all the ingredients in hand and so I better get started. I believe I’ll taste good too 😋. Thank you for your effort chef 🌞😎
Hope you will try it out:) Enjoy!
What temp should the oven be set to?
The oven should be preheated at 350F (180C). Mentioned in the video, add it to the directions as well. Thank you for noticing.
I made this cake on the weekend & it was something else! The espresso works really well with the chocolate and the layers were so moist and fluffy. The cream cheese chocolate frosting was spot on too! Also, I love the printable recipe and adjustable servings! Thanks for an awesome production
So glad you enjoyed the cake John.. we really loved it too:)
For the cream cheese frosting the whipping cream that states 35% fat is it the same dairy whipping cream as the one that is in the chocalate mixture
yes.. same whipping cream
This looks amazing! Is there something I could use to replace the espresso as I am not a coffee drinker and do not like the taste?
You can simply leave the espresso out. Will be as good.
Ella, I am little confused, in the recipe for the Chocolate Ganache says : 7 oz (200g) semisweet chocolate and 7 oz (200g) whipping cream. For the Chocolate Cream Cheese frosting: 8.5 oz (240g) semisweet chocolate and 2/3 cup (160g) whipping cream.
But in the recipe where you uses the Chocolate Ganache?
The chocolate ganache is only for the topping.. to pipe on top of each slice.. that can be optional
So sorry, I hadn’t finished reading the recipe, it’s delicious
1111
This looks delicious, can it be frozen?
Yes.. it freezes really well.
How far in advance can this cake be made? Thank you
You can make this cake with even two days in advance and keep it refrigerated or even earlier and freeze until needed.
Hi
I’m wondering how this will travel on a plane. I’m taking a 3 hour flight and I want to bring this as a surprise.
I think it should be fine. The frosting is made with semisweet chocolate, whixh holds its shape. What you can also do, is to freeze them before flying. And they will have time to thaw nicely in the plane.
I’ve made this cake 3 times, making again today. Love it! Making it for more wine dinner for 80 people. Pairing it with a cabernet.
Sounds awesome. So glad you tried it out. It is one of my favorite cakes.
Delicious stunner of a recipe! Mine didn’t look quite as nice but they sure tasted good! Thank you for the recipe and well written instructions.
I am glad you tried this recipe Lori. Wish you and your family a Happy New Year!
The video isn’t embedded.
It is embedded, maybe just give a refresh to the page and it will show up. Hope you will give it a try.