Homemade Birthday Cake all ready to be served with chocolate ganache drip

Homemade Chocolate Birthday Cake Recipe

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.
5 from 21 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: baking, baking from scratch, cake, chocolate, chocolate cake, homemade
Prep Time: 30 minutes
Cook Time: 35 minutes
Chilling Time: 3 hours
Total Time: 4 hours 5 minutes
Servings: 24 servings
Calories: 503kcal
Author: Veena Azmanov
Cost: $30

Ingredients

FOR THE CAKE

  • 360 grams All-purpose flour
  • 400 grams White sugar
  • 1 1/2 tsp Baking powder
  • 2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Cocoa Powder
  • 250 ml Hot water
  • 3 Eggs large
  • 120 ml Sour cream
  • 180 ml Buttermilk
  • 180 ml Vegetable oil
  • 1 tbsp Vanilla Extract
  • 2 tsp Coffee optional

FOR THE BUTTERCREAM

  • 228 grams Butter
  • 375 grams Powdered sugar
  • 60 ml Fresh cream
  • 100 grams Chocolate
  • 1/2 tsp Salt
  • 1 tsp Vanilla

FOR THE GANACHE

EXTRA

  • 120 ml Sugar syrup
  • 1/2 cup Sprinkles or similar for decorations

Instructions

FOR THE CAKE

  • Preheat the oven at 160 C / 325 F
  • Grease and line 3 x 8-inch baking pans with parchment paper and dust with cocoa powder
  • Sift or combine – flour, baking powder, baking soda, and salt.
  • Combine the hot water with cocoa powder and coffee. Set aside to cool
  • Whip the eggs for two minutes
  • Then add the sugar. Whip for two minutes more.
  • Next, add the cooled (or barely warcocoa mixture – combine well, scrape the bottom of the bowl to ensure no lumps.
  • Then add the sour cream – combine well
  • Followed by the buttermilk, oil, and vanilla
  • Combine the wet mixture with the dry mixture – combine well.
  • Scrape the sides and bottom of the bowl to ensure no lumps.
  • Pour the batter into the prepared baking pans
  • Bake for about 35 to 40 minutes rotating the pan halfway thru cooking for even cooking.
  • The cakes are done when a skewer inserted in the center comes out clean.
  • When baked cool on a wire rack for 10 minutes then invert the cakes onto the cooling rack and cool completely before baking.

FOR THE BUTTERCREAM

  • Melt chocolate in the microwave or double boiler – set aside to cool.
  • Make sure the butter is room temperature not cold.
  • Use a whisk or mixer and cream the butter for a minute.
  • Add salt, fresh cream and vanilla – mix a minute longer, until well combined.
  • Now add the powdered sugar one cup at a time.
  • Once all the powdered sugar has been incorporated,
  • Continue to mix for 2 to 3 minutes more until you have a light and fluffy buttercream.
  • The cream in the mixture will whip and give you almost stiff peaks.

PREPARE GANACHE

  • Chop the chocolate fine so it melts easily
  • Bring the cream to an almost boil
  • Pour the hot cream over the chocolate in a bowl.
  • Cover and let stand for two minutes
  • After two minutes stir well until smooth (the chocolate usually melts but if necessary place in the microwave or double boiler until melted)
  • Add the butter and vanilla.
  • Cover with ganache making sure to cover the surface of the chocolate to prevent any skin from forming.
  • Leave to set in the fridge for 2 hours or on the counter for 4 hours until it’s about peanut butter consistency.

ASSEMBLE

  • Cut any domes on the cake layers
  • Brush each layer with simple syrup on both sides.
  • Place one layer on a platter or cake board
  • Top with about a cup of buttercream – spread using a spatula
  • Then top with 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
  • Top the top of the cake with (peanut butter consistencganache – spread evenly.
  • Spread more ganache on the sides with a spatula.
  • Use a bench scraper to smooth the sides.
  • When the ganache is fairly smooth – place in the fridge for an hour

DRIP AND PIPING

  • Melt about a cup of the leftover ganache in the microwave for 10 seconds until runny and smooth. Let cool
  • Place the melted ganache in a piping bag. Make a tiny little hole so you are in control of the bag.
  • Pour over the edges so it drips. Spread the rest evenly on top.
  • Let the ganache set for a few minutes (about 30 minutes at least)
  • Place the leftover chocolate buttercream in a piping bag with a large star tip.
  • Pipe some circular swirls as shown in the video.
  • Decorate the top and bottom with sprinkles or similar as desired.
  • Happy Birthday!

Video

Notes

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.

Nutrition

Calories: 503kcal | Carbohydrates: 64g | Protein: 4g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 59mg | Sodium: 313mg | Potassium: 181mg | Fiber: 2g | Sugar: 49g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg