So Good Chocolate Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease four 8-inch round cake pans and line bottoms with parchment rounds. Lightly grease parchment.

Dry ingredients

In a large bowl, sift or whisk together 3 cups all-purpose flour, 1 cup unsweetened cocoa powder, 3 cups granulated sugar, 2 tsp baking powder, 2 tsp baking soda, and 2 tsp fine salt until homogeneous.

Wet ingredients

In a separate bowl, whisk 4 eggs until combined. Add 1.5 cups whole milk, 0.5 cup buttermilk (if using), 1 cup vegetable oil, and 2 tsp vanilla extract; whisk until smooth.

Combine batter

With mixer on low, slowly add wet mixture to dry ingredients until incorporated. Scrape bowl. Gradually pour in 1.5 cups very hot brewed coffee while mixing on low—batter will be thin. Mix 20–30 seconds more until smooth.

Divide and bake

Divide batter evenly among prepared pans (about equal weight per pan). Smooth tops. Bake in preheated oven for 22–28 minutes, rotating pans halfway, or until a toothpick inserted near center comes out with moist crumbs but not raw batter.

Cool

Allow cakes to cool in pans on wire racks for 10 minutes. Run a thin knife around edges, invert onto rack, remove parchment, then turn right-side up to cool completely. Cool fully before filling (at least 1 hour).

Melt chocolate and butter

In a medium heatproof bowl set over barely simmering water (double boiler) or in short bursts in microwave on 50% power, combine 1 cup unsalted butter and 12 oz semisweet chocolate until melted and smooth. If using microwave stir every 20–30 seconds.

Combine with cocoa & cream

Stir in 0.5 cup unsweetened cocoa powder until fully combined. Add 0.75 cup heavy cream and 2 tsp vanilla extract. Mix until smooth and glossy.

Incorporate powdered sugar

Remove from heat. Gradually beat in 4 cups powdered sugar and 0.5 tsp salt in 1/2-cup additions until you reach a spreadable, thick fudge consistency. If mixture becomes too stiff, add a tablespoon of cream to loosen. Chill briefly (10–15 minutes) if too soft to spread.

Assemble layers

Place one cake layer on serving board. Spread about 3/4 to 1 cup fudge icing evenly over layer. Repeat with remaining layers, dividing icing so final exterior coating is reserved for crumb coat and filling. Use a thin offset spatula to leave the top and sides neat but reserve extra for crumb coat.

Use remaining fudge icing to apply a thin crumb coat over top and sides of stacked cake to seal crumbs. Smooth with an offset spatula. Refrigerate assembled cake for 20–30 minutes to set the crumb coat before final glaze.

Heat cream

Place 0.75 cup heavy cream in a small saucepan and bring just to a simmer (do not boil). Remove from heat.

Make ganache

Place 10 oz chopped dark chocolate in a heatproof bowl. Pour hot cream over chocolate and let sit for 2 minutes. Add 1 tbsp corn syrup and 1 tbsp butter, then gently stir until smooth and glossy. If needed, microwave 10–15 seconds and stir to finish.

Glaze the cake

Place chilled, crumb-coated cake on a wire rack over a baking sheet to catch drips. Pour glaze in the center and gently nudge with an offset spatula to encourage even coverage and drips down the sides. Use remaining glaze to cover top fully and smooth sides as desired. Work quickly while ganache is pourable but not hot enough to melt the icing completely.

Set glaze

Let glazed cake sit at room temperature for 10–15 minutes, then refrigerate 10 minutes more to set glaze slightly before decorating.

Hold the cake over a tray and press 1 cup fine pajet sprinkles against the bottom side (skirt) of the cake so they adhere to ganache. Use a small offset spatula to gently press sprinkles into place so they stick. If any spots are bare, lightly dab a few drops of leftover ganache then press more sprinkles.

Optional: Sprinkle 1/4 cup chocolate shavings on top or pipe a small rosette border with leftover fudge icing. Allow cake to rest in refrigerator 20–30 minutes before serving to fully set layers and decorations.

Bring cake to room temperature 20–30 minutes before slicing for best texture. Use a hot, dry knife wiped between slices to cut neat pieces.