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 heavy cream
- 2 tablespoon butter
- 2 cups chopped dark chocolate
- 3 tablespoons cold strong brewed coffee
- pinch kosher salt
For the Dark Chocolate Buttercream Frosting:
- 1½ cups butter, softened
- 1 cup unsweetened dark cocoa powder
- 5 cups confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon espresso powder
For the Chocolate Hearts:
- 1 cup 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
So delicious, I’ve made it several ti es for birthdays and they love it!
Thanks Stefanie!!! xo
Your chocolate cake has been my go-to recipe for a few years, but I am excited to have found this.. I just made this for my husband’s birthday, hearts and all.
The cake in yummy and cute, but I especially appreciate how the amounts of filling, frosting, and chocolate hearts are just right. I never know how much filling/frosting/decoration to make, and this was the perfect amount of each.
Thanks so much, Amy! So happy you enjoy it!!! xo
Yumm, what an amazing cake! I got your cookbook, and I love it! Most of the pages are dog-eared, and some pages are so splattered I can’t even read the recipes now! Thanks!
I’m happy you like the this cake and the cookbook, Nandy!
Wow
I’ve made your chocolate cake recipe several times never fails going to try the birthday cake version today thank you for such amazing recipes
Thanks, Ann. I hope you enjoy the cake!
This is by far the BEST cake recipe ever. The cake is a moist, decadent chocolate. Easily the best chocolate cake I’ve ever made. The mocha ganache is rich and delicious and the dark chocolate buttercream pulls it all together to make a masterpiece. I made it for my husband’s birthday because he is a chocolate lover and he LOVED it. Make this cake. You will not be disappointed!
Thanks so much, Tracey. I’m so happy you loved this cake. Hope your husband had a happy birthday!
Hi! Your chocolate cake recipe is simply amazing. Easy and so delicious. I want to try this celebration cake for my son’s 3rd birthday and I was wondering if I could assemble the cake the night before on frozen cake layers? So I would take the frozen layers, spread the fillings, assemble, frost and put the cake in the fridge overnight. What do you think? Thank you so much
Lea, it’s better to thaw the cake layers before frosting. The frozen layers could freeze the frosting as you are frosting the cake and you might not get the outcome you want. I suggest thawing the cake layers in the fridge overnight, then frosting the cake. Once you have your cake decorated, cover securely in an airtight container and refrigerate. Hope this helps and hope your son has a very happy 3rd birthday!