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 absolute favorite chocolate cake recipe. It is one of those cake recipes that I can practically make with my eyes closed I’ve made it so many times. But for 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 absolutely wouldn’t be possible and I want to make sure it is a book that you find useful, 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-earred. I want it to be loved on and for you to know that I put love into every one of recipes that is included.
Thank you so much for all of your comments, emails and encouragement throughout the years. Your love and support means the world!
Here’s the recipe for my Celebration Chocolate Cake. I hope you guys love it nearly as much as I love you!
- Best Chocolate Cake Recipe (our favorite!)
- ¾ cup heavy cream
- 2 tablespoon butter
- 2 cups chopped dark chocolate
- 3 tablespoons cold strong brewed coffee
- pinch of salt
- 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
- 1 cup chopped milk or dark chocolate
- 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.
- 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.
- 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 to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
- 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.