Celebration Chocolate Cake Recipe
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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
Congratulations!!! I am so excited for you…and for all of us!
Thank you so much, Vicki! xo
Thanks for this recipe My birthday 24 October sure I’ll do it
Happiest birthday wishes, Latifa!!!
What a wonderful reason for a celebration cake! Congratulations. I hope the next year will be a very exciting journey for you. We will try to wait patiently for what will be an awesome cookbook!
Thank you , Karla! It has been so much fun already and I can’t wait to share it with you! xo
YAY! Congrats!! So excited for you! xo
Thank you so much, Maria!
Congratulations! Love all your tried & true recipes. I knew many of the family you write about. Wonderful people.
Thank you so much, Brenda! I’m a bit biased, but I think they are wonderful people, too! (And… I can never thank you enough for being a part of my parents meeting so many moons ago!)
Awesome news ! I am so happy for you ! I can not wait to have a copy in my kitchen . The cake looks fabulous too !
You are the sweetest, Shannon! Thank you so much! xo
This is wonderful news! Congratulations and I pray you have a great time and all goes well until publication! I love cookbooks and yours will be one I will PURCHASE! 🙂 Proud of a sister Georgian!!! 🙂
Your prayers mean so much! Thank you, thank you, thank you!!! xo
Okay first, let me extend my biggest congratulations, that is AMAZING! I can’t wait to order my copy!! Second, this cake. Have mercy! <3
Thank you so much, Joan! I wish we could share a piece of that cake right about now! xo
I am soo happy for you! My family and I love all of your recipes! I’m sure that this cookbook will be the one that I use the most. I will look forward to it’s release~ It is going to be a Best Seller! Congratulations Robyn~ You Go Girl!!
Thank you so much, Judi! You are so sweet and I sure hope it is one that you love!!! xo
Congratulations! I’m so excited for you and can’t wait to see it. Your southern recipes have always been my favorites!
Thank you so much, Melissa! You are the sweetest! xo