Celebration Chocolate Cake Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
Dear Robyn,
I recently discovered your wonderful “Add A Pinch” site. What a beautiful, southern, Christian cook you are. Thank God for your loving way of sharing all of your talent with us. The first one I tried was your Patti’s Blind Grandma’s Chocolate Cake. I served it to my bridge club and received rave reviews!!! It will always be a favourite of mine. Just one question, is the Celebration Chocolate Cake Recipe even better in a different way?
Congratulations on the great news about your own cookbook. I will certainly be waiting for it to come out but in the meantime, I will check your site for what ever I am needing to cook.
God Bless you as you’re enjoying this new journey!!!
Thank you so much, Marian! The Celebration Chocolate Cake is based on the chocolate cake recipe that you love. I used a dark chocolate buttercream frosting and filled it with a whipped ganache. It takes a little bit longer to make with the filling, but you can easily make it in steps or make the ganache ahead and then whip right before filling the cake. I hope you enjoy it! xo
OHMYGOSH Robyn!! CONGRATULAIONS!!!! You’re book is going to be as exquisite as it is delicious! SO happy for you love!! xoxoxoxo
You are such a great friend and encourager, Wendy! I just love ya! xo
COGRATULATIONS! How exciting for you….AND FOR US! I have enjoyed your site and recipes for several years now…
NOW to look forward to a whole cookbook full of your recipes! 2017 will be here before you know it!
That cake looks amazing! Is this similar to the chocolate cup cake recipe you gave us cause that is my go-to chocolate
cup cake recipe now! It is soo de-lious!
You have been such a huge supporter and I can never thank you enough, Char! I just appreciate you so much! Yes, this is based off that same chocolate cake/ cupcake recipe that you love. The frosting is dark chocolate and it has a whipped ganache frosting. I hope you enjoy it! xo
Hurray!!!!! I am so happy for you 🙂 xoxoxoxoxoxox
Thank you so much, Michelle! xo
I make the Chocolate cake for grandson’s birthday ….it was a big hit! Will make again & again.
I’m so glad y’all enjoyed it, Kathy! And happy birthday to your grandson! xo
I am so happy and excited for you. I know you are thrilled to pieces. Looking forward to being able to buy one. The very best to you! Cake looks gorgeous!
Mary – you have been such a huge source of support and encouragement since day one and I just love you for it! xo
Clapping my hands and twirling around…So excited for you on this journey! Your cookbook will have a special place in my heart and on the counter opened with those splashes of yumminess on it you requested. So happy and proud for you Robyn…
Oh Kay, you are the best! I can just picture you twirling! xo
Congratulations, that is exciting news and definitely a reason to celebrate! What a beautiful cake… I want to devour it!
Thank you so much, Amy! xo
Yay! I can hardly wait to see what you create. I know it will be filled with deliciousness! And yes, I’m sure I will be making a happy mess of the pages with your fantastic recipes. Congratulations!
You are such a sweet friend, Amy! I couldn’t do it without your encouragement! Love ya! xo
Congratulations! Can’t wait until it’s published! Good luck
Thank you so much, Lisa!!! xo