This homemade chocolate birthday cake is the best chocolate cake you can make. Frosted with chocolate buttercream and chocolate ganache this cake is rich, moist, and chocolaty. Simple and easy recipe with my step by step video and you will be a pro at decorating this cake.
Table of Content
I have been making this cake for years. And, every single time I've had people ask me for the recipe.
You will be surprised how simple and easy the recipe is. Also, frosting the cake may sound intimidating, so I have made a video and shared detailed progress pictures below. And I know you are going to surprise yourself with baking and decorating skills you didn't know you had. Try it.
About this cake
This is the easiest chocolate cake recipe you can make; with easy-to-find ingredients and a fuss-free method. It's moist with a soft crumb, not overly sweet with just the right amount of richness. So, if you are, or you know someone that loves chocolate, you must make this for yourself or them.
Today, I have used both chocolate buttercream frosting and chocolate ganache. But you may choose to use only one frosting. You can also make the cake with all buttercream or all ganache.
Timeline for baking and decorating this cake.
- Prepare cake batter - 25 minutes
- Bake cake - 35 minutes
- Chill cake - 4 hours at least (preferably overnight)
- Prepare Buttercream - 20 minutes
- Prepare ganache - 10 minutes (chill time 2 hours)
- Level torte and fill cake - 15 minutes
- Chill cake - 15 minutes
- Frost cake - 15 minutes
- Chill cake - 15 minutes
- Final smoothing - 15 minutes
- Drip and piping - 10 minutes
I sent this cake as a birthday gift for a friend. She sent me this picture of the cut cake.
Ingredients and substitutes
- All-purpose flour – Plain all-purpose flour is all you need for this cake. Do not use any self-raising as those contain more leavening.
- Cocoa powder – I always use unsweetened Dutch-processed cocoa powder. You can find this in the regular baking aisle.
- Oil - Any cooking oil will work as long as it has no flavor. That way it won't affect the flavor of the cakes.
Buttermilk – You can make buttermilk at homemade buttermilk in 5 minutes so there is no need to substitute this. - Sugar – Use fine grain or castor sugar for baking such cakes so the sugar dissolves easily in the batter.
- Eggs – Always use large size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide one large egg weighs between 50 to 60 grams.
- Vanilla – A good quality vanilla will make a huge difference in anything you bake. See how I make my own homemade vanilla extract, bean paste, or sugar.
Best chocolate cake recipe
Cake
- Preheat the oven at 160 C / 325 F
- Grease and line 3 x 8-inch round cake pans or 2 x 9-inch round cake pans with parchment paper and dust with cocoa powder.
Pro tip - Dusting with cocoa powder instead of flour gives a darker rather than white crumb. - Dry ingredients - sift or combine with a whisk – flour, baking powder, baking soda, and salt.
Pro tip - Sifting the flour will give a light and airy cake. - Cocoa paste - combine the hot water with cocoa powder and coffee (espresso powder). Set aside to cool.
Pro tip - Adding hot water to the cocoa powder will deepen the color of the cake. - In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute.
- Gradually add the sugar and whip until light and foamy.
- Next, add the cocoa paste, followed by the sour cream and buttermilk.
- Then, gradually add the oil, and vanilla extract.
- Finally, add the flour mixture and combine well. But, do not overmix. Scrape the sides and bottom of the bowl to ensure no lumps.
- Divide the batter into the prepared cake pans.
- Bake for about 30 to 35 minutes until a skewer inserted in the center comes out clean.
- When baked, cool in the pan for 10 minutes then invert on a cooling rack and cool completely before baking.
Pro tip - You must cool the cakes completely before decorating. When in haste wrap well in plastic and chill in the freezer for 2 hours.
Buttercream
- Melt chocolate in the microwave-safe bowl or double boiler – set aside to cool.
- In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute.
Pro tip - Creaming the butter first will ensure no lumps. - Add salt, whipping cream, and vanilla extract – continue to whip a minute more.
- Next, add the powdered sugar (confectioner's sugar) one cup at a time.
Pro tip - Place a towel on the mixer to prevent powdered sugar from splattering all over. You can also keep the mixer on medium-low until all the sugar is added and combined. - Once all the powdered sugar has been incorporated, turn the mixer up to medium-high. Continue to mix for 2 to 3 minutes more until you have a light and fluffy buttercream that looks similar to a whipped cream consistency.
Pro tip - The whipping cream in the ingredients is what needs to whip up to almost stiff peaks. - Now, add the melted and cooled chocolate. Make sure to scrape the bottom and sides to ensure you have a smooth chocolate buttercream with no white streaks.
Pro tip - If the chocolate is not cooled, it will seize when added to the buttercream and you will end up with small shards of chocolate in the buttercream. So, make sure the chocolate is cooled.
Ganache
- Chop the chocolate fine so it melts easily. Place it in a heat-proof bowl.
- Place the cream in a saucepan and bring to an almost boil.
Pro tip - Never boil the cream when making ganache as it can cause the fat to separate. - Pour the hot cream over the chocolate in a bowl. Cover and let stand for two minutes.
- After two minutes, stir well until smooth. Add the butter and vanilla extract.
Pro tip - If cut into small pieces the chocolate melts easily. But, if necessary place in the microwave for 30 seconds or more. You can also use a double boiler. - Cover with ganache with a plastic wrap making sure to cover the surface of the chocolate to prevent any skin from forming.
- Leave to set in the fridge for 2 to 3 hours or on the counter for 4 to 6 hours until it’s about peanut butter consistency.
Assemble
Frost with buttercream
- Once cooled, cut the domes off the cake layers with a serrated bread knife or cake leveler.
Pro tip - See my tutorial on how to level, torte, and fill cakes like a pro - Brush each layer with simple syrup on both sides.
Pro tip - Simple syrup is just water and sugar boiled then cooled. This keeps the cake moist. - Place a cake layer on the cake board or cake stand. Top with about a cup of buttercream – spread evenly using a spatula.
- Place the second layer followed by more buttercream and then the last layer.
- Chill the layers in the fridge for 10 minutes so the buttercream holds the layers together.
Ganache the cake
- Add a large heap of ganache on the top of the cake. Spread evenly with an off-set spatula.
Pro tip - You can also frost this cake with all chocolate flavor buttercream. Just continue to frost with buttercream instead of ganache following the same process. - Add more ganache on the sides with a straight-edge spatula. Use a bench scraper to smooth the sides.
Pro tip - Dipping the bench scraper in hot water will give a nice smooth side. - Place in the fridge while you make the drip.
Pro tip - Chilling the cake will make sure the drip does not melt the ganache. Also, it helps set the drip giving you more control.
Drip and piping
- Melt about a cup of the leftover ganache in the microwave for 10 seconds until runny and smooth. And let it cool.
Pro tip - It is important that you let the drip cool to a pouring consistency. A hot drip will melt the frosting on the cake. If set too much though it will not flow evenly. - Then, place the melted ganache in a piping bag. Make a small hole so you are in control of the bag.
Pro tip - The small hole will keep you in control of the drip. - Hold the piping bag straight up at 90 degrees and press over the edges so it drips naturally. You can go over the same spot keeping the bag close to the cake.
- Pour the rest on top of the cake and spread evenly with an off-set spatula gently guiding is to where you need it to flow.
- Then, let the ganache set for a few minutes (about 30 minutes at least).
- Place the remaining chocolate buttercream in a piping bag with a large star piping tip. Pipe a border. I made circular swirls as shown in the video.
- Decorate the top and bottom with sprinkles or similar as desired.
- Happy Birthday!
Storage
- Once decorated, the cake does not need to be refrigerated.
- It can stay at room temperature for 3 to 4 days or in the fridge for up to a week.
- Once cut, always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
More chocolate cakes
- One bowl chocolate cake
- Devil's food chocolate cake
- Chocolate Fudge Cake or Death by chocolate cake
- Classic, chocolate cake or Chocolate Coffee Cake
- Chocolate ganache cake or chocolate mud cake
- See all chocolate cake recipes or see all layer cakes
Frequently asked questions
How long will this chocolate cake last?
If properly stored, a chocolate cake will last for 3 to 4 days at room temperature. It can also be kept in the fridge for up to a week.
Can I add espresso in this recipe?
Absolutely. If you prefer a strong espresso flavor you can substitute some or all of the water with freshly brewed espresso. Perhaps you may like to try my Espresso Cake with whipped espresso ganache.
Can I omit the eggs? What can I replace the eggs to make this an eggless chocolate cake?
No, this recipe works best with eggs. Perhaps try my tried and tested eggless chocolate cake or eggless chocolate Fudge cake recipes which are both very popular with my visitors on this blog.
What other frostings can I use for this chocolate cake?
You know my love for frosting by the variety I have for you on this blog. There are so many other choices for frosting. Such as:
Swiss or Italian Meringue Buttercream
French or German Buttercream Frosting
Chocolate Buttercream Frosting, Vanilla Buttercream Frosting.
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Chocolate Birthday Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 503kcal
Adjust Servings Here: 9 servings
Description
This homemade chocolate birthday cake is the best chocolate cake you can make to celebrate with the family on a special day. Frosted with chocolate buttercream and chocolate ganache this cake is rich, moist, and chocolaty. Simple and easy recipe with my step by step video and you will be a pro at decorating this cake.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cake
- 2 ¾ cup (340 g) All-purpose flour
- 2 cups (400 g) White sugar
- 1 ½ teaspoon Baking powder
- 2 teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup (65 g) Cocoa Powder
- 1 cup (240 ml) Hot water
- 3 Eggs (large)
- ½ cup (120 ml) Sour cream
- ¾ cup (180 ml) Buttermilk
- ¾ cup (180 ml) Vegetable oil
- 1 tablespoon Vanilla Extract
- 1 teaspoon Coffee powder (optional)
Buttercream
Ganache
- 2 cups (350 g) Chocolate ((12 oz) Semi-sweet)
- ¾ cup (180 ml) Whipping cream
- 1 tablespoon Butter
- 1 teaspoon Vanilla
Extra
- ½ cup (120 ml) Sugar syrup
- ½ cup (80 g) Sprinkles (or similar for decorations)
Instructions
Cake
- Preheat the oven at 160 C / 325 F
- Grease and line 3 x 8-inch round cake pans or 2 x 9-inch round cake pans with parchment paper and dust with cocoa powderTip - dusting with cocoa powder instead of flour gives a darker rather than white crumb
- Dry ingredients - sift or combine with a whisk – flour, baking powder, baking soda, and salt.Tip - sifting the flour will give a light and airy cake
- Cocoa paste - combine the hot water with cocoa powder and coffee. Set aside to coolTip - adding hot water to the cocoa powder will deepen the color of the cake.
- In the bowl of a stand mixer with the whisk attachment whip the eggs for a minute.
- Gradually add the sugar and whip until light and foamy
- Next, add the cocoa paste, followed by the sour cream and buttermilk.
- Then, gradually add the oil, and vanilla extract.
- Finally, add the flour mixture and combine well. But, do not overmix. Scrape the sides and bottom of the bowl to ensure no lumps.
- Divide the batter into the prepared cake pans.
- Bake for about 30 to 35 minutes until a skewer inserted in the center comes out clean.
- When baked cool in the pan for 10 minutes then invert on a cooling rack and cool completely before baking.Tip - you must cool the cakes completely before decorating. When in haste wrap well in plastic and chill in the freezer for 2 hours.
Buttercream
- Melt chocolate in the microwave-safe bowl or double boiler – set aside to cool.
- In the bowl of a stand mixer with the paddle attachment, cream the butter for a minuteTip - creaming the butter first will ensure no lumps.
- Add salt, whipping cream, and vanilla extract – continue to whip a minute more.
- Next, add the powdered sugar one cup at a time. Tip - place a towel on the mixer to prevent powdered sugar from splattering all over. You can also keep the mixer on midium-low until all the sugar is added and combined.
- Once all the powdered sugar has been incorporated, turn the mixer up to medium-high. Continue to mix for 2 to 3 minutes more until you have a light and fluffy buttercream that looks similar to a whipped cream consistency.Tip - The whipping cream in the ingredients is what needs to whip up to almost stiff peaks.
- Now, add the melted and cooled chocolate. Make sure to scrape the bottom and sides to ensure you have a smooth chocolate buttercream with no white streaks. Tip- if the chocolate is not cooled, it will seize when added to the buttercream and you will end up with small shards of chocolate in the buttercream. So, make sure the chocolate is cooled.
Ganache
- Chop the chocolate fine so it melts easily. Place it in a heat-proof bowl.
- Place the cream in a saucepan and bring to an almost boilTip - never boil the cream when making ganache as it can cause the fat to separate.
- Pour the hot cream over the chocolate in a bowl. Cover and let stand for two minutes
- After two minutes stir well until smooth. Add the butter and vanilla extractTip - if cut into small pieces the chocolate melts easily. But, if necessary place in the microwave for 30 seconds or more. You can also use a double boiler
- Cover with ganache with a plastic wrap making sure to cover the surface of the chocolate to prevent any skin from forming.
- Leave to set in the fridge for 2 to 3 hours or on the counter for 4 to 6 hours until it’s about peanut butter consistency.
Assemble
- Once cooled, cut the domes off the cake layers with a serrated bread knife or cake leveler.Tip - see my tutorial on how to level, torte, and fill cakes like a pro
- Brush each layer with simple syrup on both sides.Tip - Simple syrup is just water and sugar boiled then cooled. This keeps the cake moist.
- Place a cake layer on the cake board or cake stand. Top with about a cup of buttercream – spread evenly using a spatula
- Place the second layer followed by more buttercream and then the last layer.
- Chill the layers in the fridge for 10 minutes so the buttercream holds the layers together
Ganache the cake
- Add a large heap of ganache on the top of the cake. Spread evenly with an off-set spatulaTip - you can also frost this cake with all buttercream. Just continue to frost with buttercream instead of ganache following the same process.
- Add more ganache on the sides with a straight-edge spatula. Use a bench scraper to smooth the sides.Tip - Dipping the bench scraper in hot water will give a nice smooth side.
- Place in the fridge while you make the drip. Tip - Chilling the cake will make sure the drip does not melt the ganache. Also, it helps set the drip giving you more control.
Drip and piping
- Melt about a cup of the leftover ganache in the microwave for 10 seconds until runny and smooth. Let coolTip - it is important that you let the drip cool to a pouring consistency. A hot drip will melt the frosting on the cake. If set too much though it will not flow evenly.
- Place the melted ganache in a piping bag. Make a small hole so you are in control of the bag.Tip - the small hole will keep you in control of the drip.
- Hold the piping bag straight up at 90 degrees and press over the edges so it drips naturally. You can go over the same spot keeping the bag close to the cake.
- Pour the rest on top of the cake and spread evenly with an off-set spatula gently guiding is to where you need it to flow
- Let the ganache set for a few minutes (about 30 minutes at least)
- Place the remaining chocolate buttercream in a piping bag with a large star piping tip. Pipe a border. I made circular swirls as shown in the video.
- Decorate the top and bottom with sprinkles or similar as desired.
- Happy Birthday!
Recipe Notes & Tips
Storage
- Once decorated the cake does not need to be refrigerated.
- It can stay at room temperature for 3 to 4 days or in the fridge for up to a week.
- Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
Freezing the cake
- Freeze the cake on a tray for an hour or two then wrap well in plastic wrap followed by a sheet of parchment paper and then aluminum foil. The foil prevents smells from other foods in the fridge into the cake.
- Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
Other pan suggestions
If you don’t want to make a layer cake like this,- You can bake this into a 9 x 14 sheet pan – a ‘ Chocolate Sheet Cake’.
- You can also pour the batter into a well-greased and dusted 12-cup bundt pan for a ‘Chocolate Bundt Cake’.
- This recipe can also be baked into 24 beautiful homemade chocolate cupcakes
Nutrition Information
Calories: 503- kcalCarbohydrates: 64- gProtein: 4- gFat: 28- gSaturated Fat: 19- gCholesterol: 59- mgSodium: 313- mgPotassium: 181- mgFiber: 2- gSugar: 49- gVitamin A: 465- IUVitamin C: 1- mgCalcium: 57- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Dyanna
week 2 day 2 done
Val
hi Veena would this chocolate cake be firm enough to support fondant icing.
Veena Azmanov
Absolutely val - I've used it with fondant and ganache many times
Linda
Hi
Thanks for the chocolate birthday cake recipe that I would love to try, but when doubling the recipe for a bigger cake it does not change the tin sizes or the baking time. Could you help me on that please.
Thank you
Veena Azmanov
Hey Linda, yes, the recipe card does not change the tin size or baking time. Because these are different for every recipe and cannot be standardized.
If you double this recipe you should be able to make 3 x 10-inch round or 4 x 9-inches round cakes. The baking times will be approximately 55 to 65 minutes or until a skewer inserted in the center comes out clean.