I have made this dense chocolate cake with a brownie-like base several times, especially when I had guests or for a special occasion. It's a rich dessert, packed with chocolate, butter, and a luxurious frosting. The slices are cut thin because it's a heavy cake, but every step is worth it. The ingredients are plentiful, and the preparation takes some time, but the result is unforgettable.
Quick Info
Total time: approximately 3-4 hours (includes cooling and assembly)
Preparation time: 1 hour
Baking time: 20-25 minutes for the layers
Servings: 12-16 slices
Difficulty: medium to advanced
Recipe type: occasion cake, ideal for gatherings with many guests
Ingredients
Layers (3 layers of 23 cm diameter):
- 260 g butter at room temperature (1 cup + 2 tablespoons), plus extra for greasing the pans
- 65 g cocoa powder (1/2 cup + 1 tablespoon), plus a little for dusting the pans
- 80 ml hot water (1/4 cup + 2 tablespoons)
- 200 ml milk (3/4 cup)
- 300 g sifted flour (2 1/4 cups)
- 3 eggs
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 350 g sugar (1 3/4 cups)
- 2 teaspoons vanilla extract
Ganache Cream:
- 400 ml heavy cream (minimum 35% fat)
- 400 g dark chocolate (or milk chocolate, as preferred)
Chocolate Butter Frosting:
- 65 g cocoa powder (1/2 cup + 1 tablespoon)
- 80 ml warm water
- 350 g butter at room temperature
- 150 g powdered sugar, sifted
- 2 1/4 teaspoons salt
- 600 g dark chocolate, melted and cooled
Instructions
1. Preheat the oven to 175°C (350°F). Prepare three round cake pans (23 cm diameter): grease them with butter, line the bottom with parchment paper, and dust them with cocoa powder. Shake off the excess.
2. In a bowl, sift the cocoa powder for the layers. Pour the hot water over it and mix until you have a smooth paste. Gradually add the milk while stirring, and let it cool.
3. In another bowl, mix the flour, cocoa (if any remains from dusting), salt, and baking soda. Sift everything to avoid lumps.
4. Beat the butter on low speed until creamy (about 3 minutes). Add the sugar and continue mixing for another 3 minutes. Occasionally, scrape down the sides with a spatula. Add the vanilla.
5. Incorporate the eggs one at a time, mixing well after each addition.
6. Alternately add the flour mixture and the cocoa + milk mixture, starting and ending with the flour. Mix on low speed just until combined.
7. Divide the batter evenly among the three pans. Level it off with a spatula.
8. Bake the layers at 175°C (350°F) for 20-25 minutes or until a toothpick comes out clean. Halfway through, rotate the pans for even baking. If you don't have room in the oven for all at once, bake two at a time and then the third separately. The layers will rise more evenly this way.
9. Let the layers cool in the pans for 15 minutes, then remove them to a wire rack to cool completely. If they have domed unevenly, trim the tops with a serrated knife.
10. For the ganache, break the chocolate into pieces and place them in a large bowl. Heat the cream nearly to boiling and pour it over the chocolate. Let it sit for 5 minutes without stirring, then mix until smooth. Allow it to cool to room temperature, stirring occasionally. When it reaches room temperature, briefly mix on low speed until it starts to hold its shape and lightens in color. Do not overmix – if the ganache starts to separate, it will lose its smooth texture. It will firm up after mixing.
11. For the chocolate butter frosting, mix the cocoa powder with warm water until you have a smooth paste.
12. In a large bowl, beat the butter, powdered sugar, and salt for 3-5 minutes until fluffy and light in color.
13. Gradually incorporate the melted and cooled chocolate, then the cocoa paste, mixing well after each addition. The frosting should be used immediately, as it sets quickly at room temperature.
14. Assembly: Place the first layer on a serving platter. Spread one-third of the ganache cream on top, then add the second layer and another third of ganache. Place the final layer on top and use the remaining ganache to frost the top and sides, leveling it off with a spatula.
15. Refrigerate the cake for 30 minutes to set the ganache.
16. Remove the cake and cover it with the chocolate butter frosting – on the sides and top, using a spatula or spoon to create swirls or irregular patterns. Optionally, decorate with chocolate shavings or curls.
17. Before serving, let the cake sit at room temperature for 30 minutes.
Why I make this recipe often
I make this cake for special occasions when I have many guests. It keeps well in the fridge, slices nicely even after a few days, and you can adjust the thickness of the slice since it's very rich. The flavor is intense and consistent, and the combination of ganache and butter frosting is not common in other chocolate cakes.
Tips and Variations
Tips
- When making the ganache, do not mix more than necessary – once it starts to hold and lightens in color, stop.
- The layers bake more evenly if you make them in two or three batches, not all at once, especially if you have a small oven.
- Let the layers cool completely before cutting or assembling, otherwise, they will crumble.
- The butter frosting is easier to apply when the cake has been refrigerated with the ganache already set.
Substitutions
- You can use milk chocolate for the ganache, but the cake will be sweeter and less intense.
- The powdered sugar in the frosting can be replaced with fine powdered sugar, just ensure it has no granules.
- If you don't have heavy cream with at least 35% fat, the ganache won't have the same consistency.
Variations
- For a different note, add 1-2 tablespoons of instant coffee to the ganache cream along with the hot cream.
- You can add a very thin layer of tart jam between the layers, but it's not in the original recipe.
- If you don’t want as much frosting, reduce the amount of chocolate in the butter frosting to 400 g – it can be spread a bit thinner.
Serving Ideas
- Serve small slices, straight from room temperature.
- It stands well on its own, without whipped cream or fruit, as the cake is already very rich.
- For decoration, you can use chocolate shavings or cocoa powder on top.
Frequently Asked Questions
1. Can I bake the layers simultaneously in a regular oven?
You can try, but usually, the layers won't rise as well. It's safest to bake two at a time, then the third separately.
2. What type of chocolate is better, dark or milk?
Dark chocolate provides the most intense flavor. Milk chocolate will make the cream sweeter and less dense.
3. Can I use a different pan size?
If you use smaller pans, the cake will be taller, but the baking time may increase and needs to be adjusted.
4. Can the ganache be made a few hours in advance?
Yes, the ganache can be made ahead of time but should be brought to room temperature before mixing and using.
5. If I don’t have a mixer, can I make the layers with a whisk?
It’s possible, but you need to beat the butter well, and it takes patience to combine it with the sugar and eggs.
Nutritional Values
Approximate values per serving (from 16):
Calories: 650-700 kcal
Protein: 7 g
Carbohydrates: 50 g
Fat: 48 g
The cake is very high in fat and sugar, with lots of chocolate and butter. A small slice is enough for a sweet craving. These are estimates; for exact values, each ingredient needs to be calculated.
Storage and Reheating
The cake keeps in the fridge, covered, for up to 7 days. Remove it from the fridge at least 30 minutes before serving, so the frosting and layers return to the right texture. I do not recommend freezing – the texture of the creams changes after thawing. If you want to prepare in advance, the layers can be stored separately in foil in the fridge for 2-3 days.
Quick Info
Total time: approximately 3-4 hours (includes cooling and assembly)
Preparation time: 1 hour
Baking time: 20-25 minutes for the layers
Servings: 12-16 slices
Difficulty: medium to advanced
Recipe type: occasion cake, ideal for gatherings with many guests
Ingredients
Layers (3 layers of 23 cm diameter):
- 260 g butter at room temperature (1 cup + 2 tablespoons), plus extra for greasing the pans
- 65 g cocoa powder (1/2 cup + 1 tablespoon), plus a little for dusting the pans
- 80 ml hot water (1/4 cup + 2 tablespoons)
- 200 ml milk (3/4 cup)
- 300 g sifted flour (2 1/4 cups)
- 3 eggs
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 350 g sugar (1 3/4 cups)
- 2 teaspoons vanilla extract
Ganache Cream:
- 400 ml heavy cream (minimum 35% fat)
- 400 g dark chocolate (or milk chocolate, as preferred)
Chocolate Butter Frosting:
- 65 g cocoa powder (1/2 cup + 1 tablespoon)
- 80 ml warm water
- 350 g butter at room temperature
- 150 g powdered sugar, sifted
- 2 1/4 teaspoons salt
- 600 g dark chocolate, melted and cooled
Instructions
1. Preheat the oven to 175°C (350°F). Prepare three round cake pans (23 cm diameter): grease them with butter, line the bottom with parchment paper, and dust them with cocoa powder. Shake off the excess.
2. In a bowl, sift the cocoa powder for the layers. Pour the hot water over it and mix until you have a smooth paste. Gradually add the milk while stirring, and let it cool.
3. In another bowl, mix the flour, cocoa (if any remains from dusting), salt, and baking soda. Sift everything to avoid lumps.
4. Beat the butter on low speed until creamy (about 3 minutes). Add the sugar and continue mixing for another 3 minutes. Occasionally, scrape down the sides with a spatula. Add the vanilla.
5. Incorporate the eggs one at a time, mixing well after each addition.
6. Alternately add the flour mixture and the cocoa + milk mixture, starting and ending with the flour. Mix on low speed just until combined.
7. Divide the batter evenly among the three pans. Level it off with a spatula.
8. Bake the layers at 175°C (350°F) for 20-25 minutes or until a toothpick comes out clean. Halfway through, rotate the pans for even baking. If you don't have room in the oven for all at once, bake two at a time and then the third separately. The layers will rise more evenly this way.
9. Let the layers cool in the pans for 15 minutes, then remove them to a wire rack to cool completely. If they have domed unevenly, trim the tops with a serrated knife.
10. For the ganache, break the chocolate into pieces and place them in a large bowl. Heat the cream nearly to boiling and pour it over the chocolate. Let it sit for 5 minutes without stirring, then mix until smooth. Allow it to cool to room temperature, stirring occasionally. When it reaches room temperature, briefly mix on low speed until it starts to hold its shape and lightens in color. Do not overmix – if the ganache starts to separate, it will lose its smooth texture. It will firm up after mixing.
11. For the chocolate butter frosting, mix the cocoa powder with warm water until you have a smooth paste.
12. In a large bowl, beat the butter, powdered sugar, and salt for 3-5 minutes until fluffy and light in color.
13. Gradually incorporate the melted and cooled chocolate, then the cocoa paste, mixing well after each addition. The frosting should be used immediately, as it sets quickly at room temperature.
14. Assembly: Place the first layer on a serving platter. Spread one-third of the ganache cream on top, then add the second layer and another third of ganache. Place the final layer on top and use the remaining ganache to frost the top and sides, leveling it off with a spatula.
15. Refrigerate the cake for 30 minutes to set the ganache.
16. Remove the cake and cover it with the chocolate butter frosting – on the sides and top, using a spatula or spoon to create swirls or irregular patterns. Optionally, decorate with chocolate shavings or curls.
17. Before serving, let the cake sit at room temperature for 30 minutes.
Why I make this recipe often
I make this cake for special occasions when I have many guests. It keeps well in the fridge, slices nicely even after a few days, and you can adjust the thickness of the slice since it's very rich. The flavor is intense and consistent, and the combination of ganache and butter frosting is not common in other chocolate cakes.
Tips and Variations
Tips
- When making the ganache, do not mix more than necessary – once it starts to hold and lightens in color, stop.
- The layers bake more evenly if you make them in two or three batches, not all at once, especially if you have a small oven.
- Let the layers cool completely before cutting or assembling, otherwise, they will crumble.
- The butter frosting is easier to apply when the cake has been refrigerated with the ganache already set.
Substitutions
- You can use milk chocolate for the ganache, but the cake will be sweeter and less intense.
- The powdered sugar in the frosting can be replaced with fine powdered sugar, just ensure it has no granules.
- If you don't have heavy cream with at least 35% fat, the ganache won't have the same consistency.
Variations
- For a different note, add 1-2 tablespoons of instant coffee to the ganache cream along with the hot cream.
- You can add a very thin layer of tart jam between the layers, but it's not in the original recipe.
- If you don’t want as much frosting, reduce the amount of chocolate in the butter frosting to 400 g – it can be spread a bit thinner.
Serving Ideas
- Serve small slices, straight from room temperature.
- It stands well on its own, without whipped cream or fruit, as the cake is already very rich.
- For decoration, you can use chocolate shavings or cocoa powder on top.
Frequently Asked Questions
1. Can I bake the layers simultaneously in a regular oven?
You can try, but usually, the layers won't rise as well. It's safest to bake two at a time, then the third separately.
2. What type of chocolate is better, dark or milk?
Dark chocolate provides the most intense flavor. Milk chocolate will make the cream sweeter and less dense.
3. Can I use a different pan size?
If you use smaller pans, the cake will be taller, but the baking time may increase and needs to be adjusted.
4. Can the ganache be made a few hours in advance?
Yes, the ganache can be made ahead of time but should be brought to room temperature before mixing and using.
5. If I don’t have a mixer, can I make the layers with a whisk?
It’s possible, but you need to beat the butter well, and it takes patience to combine it with the sugar and eggs.
Nutritional Values
Approximate values per serving (from 16):
Calories: 650-700 kcal
Protein: 7 g
Carbohydrates: 50 g
Fat: 48 g
The cake is very high in fat and sugar, with lots of chocolate and butter. A small slice is enough for a sweet craving. These are estimates; for exact values, each ingredient needs to be calculated.
Storage and Reheating
The cake keeps in the fridge, covered, for up to 7 days. Remove it from the fridge at least 30 minutes before serving, so the frosting and layers return to the right texture. I do not recommend freezing – the texture of the creams changes after thawing. If you want to prepare in advance, the layers can be stored separately in foil in the fridge for 2-3 days.