Chocolate Cake with a Chocolate Ganache Filling and Chocolate Buttercream Frosting
For the cake:
  • 1 cup (8 ounces) butter, soften
  • 1 cup (7 ounces) dark brown sugar
  • 1 cup (7 ounces) white sugar
  • 2 teaspoons vanilla extract
  • ½ cup (118 milliliters) whole milk
  • 4 large eggs
  • 2 cups (300 grams) all-purpose flour
  • ½ teaspoon salt
  • 1½ teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon instant espresso mix
  • ½ cup (50 grams) unsweetened cocoa powder
  • ¾ cup (177 milliliters) boiling water
For the ganache:
  • 12 ounces semi-sweet chocolate morsels
  • 1¼ cup (296 milliliters) heavy cream
For the frosting:
  • 1½ cups butter (12 ounces), softened
  • 1 cup (120 grams) unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant coffee mix
  • 4 cups (16 ounces) confectioner’s/powdered sugar
  • ½ cup (118 milliliters) whole milk
For the cake:
  1. Preheat the oven to 350F degrees.
  2. Grease (with butter) and flour 3 round 8'' cake pans, then line with parchment paper.
  3. In a large mixing bowl, mix together the butter, brown sugar, and white sugar with an electric mixer until fluffy.
  4. Mix in the vanilla and milk then add the eggs, one at a time.
  5. In a separate bowl, sift together the flour, salt, baking soda, and baking powder.
  6. In a small bowl, mix together the cocoa powder, boiling water, and instant coffee mix.
  7. Slowly mix in the flour mixture and cocoa mixture to the butter and sugar mixture.
  8. Evenly distribute the batter into the three cake pans.
  9. Bake the for 22-25 minutes. Allow it to cool completely before frosting.
For the ganache:
  1. In a sauce pan, heat the heavy cream over medium heat.
  2. When the cream begins to simmer, stir in the chocolate morsels.
  3. Stir until all the chocolate is melted, about 4 minutes.
  4. Take it off the heat and allow it to cool for 4-5 hours. The ganache should be thick but spreadable. If it is too runny, chill in the refrigerator for 15 minutes.
For the frosting:
  1. In a large mixing bowl, use an electric mixer to combine the butter and cocoa powder, one spoonful at a time. Mix until it is fluffy, about 3-4 minutes on high.
  2. Add the vanilla extract and instant coffee mix.
  3. Working in batches, slowly add the powdered sugar and milk - one cup and one spoonful at a time.
  4. Mix until the frosting is nice and fluffy. Set aside.
To assemble:
  1. Remove the parchment paper on the first layer of the cake and place it on a cake circle.
  2. Spread half of the ganache evenly on top of the first layer of the cake.
  3. Remove the parchment paper on the second layer of the cake, then stack it on top and spread the rest of the ganache evenly over the top.
  4. Remove parchment paper, then add the last layer.
  5. Spread the frosting evenly over the cake with a cake spatula
The ganache can be made in advance and chilled in the refrigerator. When you're ready to use it, let it sit out at room temperature to soften until it is spreadable, about 3-4 hours.
Recipe by Sprig and Flours at