Very Chocolate Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment rounds, and lightly grease the parchment. Lightly dust with cocoa powder and tap out excess.

Dry ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until thoroughly combined and free of lumps.

Wet ingredients

In a separate medium bowl, whisk the eggs, milk, vegetable oil and vanilla until combined.

Combine batter

With the mixer on low, slowly add the wet mixture to the dry ingredients just until incorporated. Scrape bowl. Gradually add the hot brewed coffee and mix on low until batter is smooth and well combined; the batter will be thin — this is normal and yields a moist cake.

Bake

Divide batter evenly among prepared pans (use a kitchen scale or measure by eye). Bake 22–28 minutes, rotating pans halfway through, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

Cool

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely before assembling (at least 1 hour). For best results chill layers for 30 minutes to firm before stacking.

Heat cream

Place chopped dark chocolate in a medium heatproof bowl. In a small saucepan, heat heavy cream until it just begins to simmer and small bubbles form at the edge (do not boil). Remove from heat.

Make ganache

Pour hot cream over the chopped chocolate and let sit 2 minutes to soften. Gently whisk from the center outward until smooth and glossy. Stir in the butter, corn syrup (if using) and sea salt until fully combined. If using as filling, let cool until spreadable (about 30–45 minutes at room temperature). If using as a drip, cool slightly so it’s pourable but not too hot (about 15–20 minutes).

Adjust consistency

For a thicker filling chill ganache in the refrigerator, stirring every 10 minutes, until it reaches a spreadable consistency. For a pourable drip, if it’s too thick warm gently over a hot water bath and whisk until smooth, then test a small drip on the side of a chilled cake to confirm flow.

Melt chocolate

Melt the milk chocolate in a microwave in 20–30 second bursts, stirring between bursts, until smooth. Allow to cool to slightly warm but still fluid (about 5–10 minutes).

Beat butter

In a large bowl with a mixer fitted with the paddle or whisk attachment, beat the room-temperature butter on medium speed for 2–3 minutes until pale and fluffy.

Add chocolate

With the mixer on low, slowly pour in the melted milk chocolate and beat until combined and uniform in color.

Add sugar & cream

Gradually add powdered sugar, about 1 cup at a time, mixing on low until incorporated. Add the milk or cream, vanilla and salt. Increase mixer speed to medium-high and beat until the buttercream is light, smooth and spreadable, 2–4 minutes. If too thick, add a little more milk (1 tsp at a time); if too thin, add a few tablespoons of powdered sugar.

Level and stack

If cake layers are domed, level the tops with a serrated knife or cake leveler. Place the first layer on a cake board or serving plate. Pipe or spread about 1/2 cup of milk chocolate buttercream to create a thin dam around the edge (this helps contain the ganache).

Fill with ganache

Place 1/3 of the cooled but still spreadable dark chocolate ganache into the center inside the buttercream dam and spread evenly. Repeat with second layer. Top with the third layer.

Crumb coat

Apply a thin layer of milk chocolate buttercream all over the stacked cake to seal crumbs. Chill the cake in the refrigerator for 20–30 minutes until the crumb coat is firm.

Finish frosting

Apply a final thicker layer of milk chocolate buttercream and smooth with an offset spatula or bench scraper. Return to the fridge for 10 minutes to slightly firm the buttercream before dripping.

Create ganache drip

Warm ganache to a pourable consistency if necessary (see Ganache section). Transfer ganache to a squeeze bottle or use a spoon to apply drips along the edge, allowing ganache to run down the sides. Pour remaining ganache on the center of the cake and smooth with an offset spatula.

Bada Bing cherries & decoration

Toss cherries briefly in a little maraschino cherry juice or syrup to glaze. Arrange cherries around the top perimeter and a small cluster in the center. Finish with dark chocolate shavings or curls if desired.

Chill & serve

Chill the cake for 20–30 minutes to set the ganache, then bring to room temperature 20–30 minutes before slicing for best texture. Serve and enjoy.