This chocolate cake is perfect for any celebration! Rich, delicious chocolate cake with whipped mocha ganache filling and dark chocolate buttercream. It is perfect for a party!
When I think of celebrations, good news, and a party, I immediately think of my favorite chocolate cake recipe. It is one of those cake recipes I can practically make with my eyes closed. I’ve made it so many times. But today, I added a delicious touch of whipped mocha ganache filling that I piled between the layers and a dark chocolate buttercream that I think you’ll love.
So, now that I’ve told you about this cozy chocolate cake of mine, let’s talk a little bit about the news I want to share with you and why I call it celebration cake.
I am writing a cookbook.
Lord have mercy, just typing those words thrills me and makes me a nervous wreck all at the same time!
The cookbook, being published by Clarkson Potter, is based on the blog and will be filled with brand-spanking new recipes (and a few favorites) that I think y’all are absolutely going to love!
As with the blog, the book is a modern take on traditional Southern food that celebrates simple, fresh, and delicious recipes for the whole family!
The book is not scheduled to release until 2017, and while I promise not to overshare every single detail of working on the book and the number of times a day I wash dishes (lots!), I do promise to keep you guys in the loop.
Because seriously, this book is for YOU!
Without y’all, it wouldn’t be possible and I want to make sure it is a book that you find useful and beautiful, and one that you want to share with your friends and family, too! I want the pages of your book to be splatter stained from use with your favorite pages dog-eared. I want it to be loved on and for you to know that I put love into every one of the recipes that is included.
Thank you so much for your comments, emails, and encouragement. Your love and support mean the world!
Here’s the recipe for my Celebration Chocolate Cake. I hope you guys love it nearly as much as I love you!
Celebration Chocolate Cake Recipe {and some news!}
Ingredients
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
Instructions
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 for how 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love y’all!
Robyn xo
That’s exciting news. I’m so happy for you. Can’t wait to see all the scrumptious recipes. ?
Thank you so much, Robin! I appreciate you!!! xo
I am thrilled! Congratulations and I can’t wait to buy it!
Thank you so much, Naomi! xo
Congratulations, I hope the cookbook will be available to buy in Ireland. I love your site and enjoy making many of the recipes. I am sure the cookbook will be a huge success
Thank you so much, Jacqui! I really appreciate all of your sweet support over the years. You are just so sweet to me! I hope it is available to buy in Ireland as well! We’ll have to make sure you get it!!! xo
Excited for you and the Southern flair you’ll be sharing in the cookbook. Congrats and I hope there will be a lot more recipes for CHOCOLATE CAKE!
Thank you so much, Heidi! You are so sweet! xo
AMAZING!!!!!!!! Congratulations!
Thank you so much, Leslie!
So so excited for you, Robyn!! Enjoy the journey and congratulations!! xoxo
Thank you so much, Julie! Speaking of books, I’m thrilled about your upcoming book release! I know it will be fabulous! xo
I absolutely love your chocolate cake recipe, I’m telling you it is the best!
I also have try quite a few of your other recipes and they are amazing as well
(slow cooker port last night)
Can’t wait for the cook book
I hope you loved the pork recipe, Bonnie! I can’t wait to share the book with you. 2017 will be here before we know it! xo
Congratulations, Robyn!!!!!! Oh, I know it is going to get a workout in my kitchen! So happy for you!!! ♥
Oh Bridget, thank you so much! You are such a sweetheart!
Congratulations Robyn. This is definitely the best-selling news ever. Your recipes are amazing,can’t wait for the cook book.
Thank you so much, Angie! I appreciate you more than you’ll ever know! xo
Ive made the best chocolate cake three ti.ms and it gets better all the time. I crave it so much. Never a crumb left. I going.to make it for a dessert auction and bid on it myself. Cant wait to see your cookbook. When in 2017 is it coming out and will we get advance.offerings??
Karen
Thank you so much, Karen! I love that you are going to make the cake for an auction (and the bidding on it yourself is just awesome!). I’ll be sure to keep you updated as we get closer to the release date of the book. It is scheduled for a fall release! xo