Summary
Preparation Time: 30 minutes Cooking Time: 35 minutes Cooling/Setting Time: 2 hours Total Time: 3 hours 5 minutes Servings: 12-16 slices Difficulty: Intermediate
Why You’ll Love This Recipe
- Chocolate intensity in every layer creates the ultimate chocolate experience
- The perfect balance of sweet richness without being overwhelming
- Makes a stunning presentation for special occasions
- Uses familiar Nestlé Toll House chocolate for reliable quality
- Can be prepared ahead of time for stress-free entertaining
- Versatile recipe that can be adapted to different occasions
- Impressive results that make everyone think you’re a professional baker
- Creates memorable dessert experiences that family and friends will talk about
Kitchen Equipment You’ll Need
- Three 8-inch round cake pans
- Parchment paper
- Electric mixer (stand or hand)
- Large mixing bowls
- Medium saucepan
- Wire cooling racks
- Offset spatula for frosting
- Cake turntable (optional but helpful)
- Serrated knife for leveling cakes
Tips for Success
- Room temperature ingredients create a better cake texture
- Don’t overmix the batter once the flour is added
- Use a kitchen scale to ensure even cake layers
- Level cooled cakes before assembling for a professional look
- Allow ganache to cool to spreadable consistency before filling
- Chill cake between layers of frosting for cleaner results
- Use the highest quality chocolate you can afford
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Nestlé Toll House cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
- 1 cup Nestlé Toll House Semi-Sweet Chocolate Morsels
For the Chocolate Ganache:
- 2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels
- 1 cup heavy cream
- 1 tablespoon unsalted butter
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3/4 cup Nestlé Toll House cocoa powder
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For Decoration:
- 1 cup Nestlé Toll House Semi-Sweet Chocolate Morsels
- Chocolate shavings (optional)
Directions
For the Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line with parchment paper, and grease the paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat eggs, buttermilk, oil, and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients while mixing on low speed until just combined.
- Slowly add the hot coffee, mixing until smooth. The batter will be thin.
- Fold in 1 cup of chocolate morsels.
- Divide batter evenly among the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
For the Chocolate Ganache:
- Place chocolate morsels in a heatproof bowl.
- Heat heavy cream in a saucepan until just simmering.
- Pour hot cream over chocolate and let stand for 5 minutes.
- Add butter and whisk until smooth and glossy.
- Allow to cool until spreadable, about 30-45 minutes.
For the Chocolate Frosting:
- Beat butter until creamy.
- Gradually add powdered sugar and cocoa powder, alternating with heavy cream.
- Add vanilla and salt, beating until light and fluffy.
- Adjust consistency with more cream or powdered sugar if needed.
To Assemble:
- Level cake layers with a serrated knife if needed.
- Place one cake layer on a serving plate. Spread half of the ganache on top.
- Add the second cake layer and spread remaining ganache.
- Top with the third cake layer.
- Frost the entire cake with chocolate frosting.
- Press chocolate morsels onto the sides of the cake.
- If desired, add chocolate shavings on top.
- Refrigerate for at least 30 minutes before serving to set.
Additional Tips or Variations
- Mocha Version: Replace hot water with strong espresso in the cake batter for a coffee-chocolate flavor.
- Mint Chocolate: Add 1/2 teaspoon peppermint extract to the frosting and decorate with crushed peppermint candies.
- Raspberry Accent: Add a layer of raspberry preserves before the ganache for a fruity contrast.
- Cupcake Alternative: This recipe makes approximately 36 cupcakes. Bake at the same temperature for 18-20 minutes.
- Gluten-Free Option: Substitute a one-to-one gluten-free flour blend for the all-purpose flour.
- Make Ahead: The cake layers can be baked and frozen up to a month in advance, then thawed and assembled when needed.
- Occasion Decoration: Customize with seasonal sprinkles, edible gold leaf, or birthday candles as appropriate.
- Single Layer Option: Divide the recipe by three for a single 9-inch cake when serving a smaller group.