Double Chocolate Layer Cake
with whipped nutella frosting & dark chocolate ganache
I wish I can take credit for the cake recipe included in this post, but unfortunately I cannot. I am not a cake fan or even a chocolate cake fan for that matter, but there is something extremely special about this recipe that makes me want to become one. This is one seriously moist and delicious cake that has the perfect ratio between sweet and decadent. It is simple to make, yummy to eat, and will turn anyone’s frown upside down.
The swirls of rich Nutella frosting (which is all my idea/recipe) are light and rich without being overly sweet. The extra oomph of chocolate love comes from the thin coating of ganache over the frosting, which creates a layer of heavenly bliss that is really, really, really, delicious.
To give this cake some uber glam, I added edible gold sprinkles to the top and some fresh cut roses turning this cake from a simple dessert into a celebrated occasion.
(Cake recipe is adapted from Tasting Table’s original “Chocolate Layer Cake” recipe and was created by Emily Luchetti).
- Unsalted butter, for greasing
- ¾ cup Ghirardelli semi-sweet cocoa powder, plus more for dusting
- ¾ cup water
- 4 ounces unsweetened Ghirardelli chocolate, chopped or broken into 1-inch pieces
- 2 cups all-purpose flour, divided
- 1½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 cup whole milk, divided
- (2) 8-inch cake pans
- 3 c. Confectioner’s Sugar
- ¾ c. Nutella (1 small jar)
- 1 c. Butter
- 3 Tbsp. Whipping Cream
- 1 tsp. Vanilla
- 15 oz. Bittersweet Chocolate chips
- 2 Tbsp. Butter
- 1 ½ c. Whipping Cream
Cake Garnish: 1 dozen roses to decorate cake top and 4 Tbsp. edible gold sprinkles.
- Bake cake according to Tasting Table’s Chocolate Layer Cake recipe.
- While the cake is baking, make the frosting by whipping together the butter and 2 cups of the confectioner’s sugar on medium-high speed for about 5 minutes. Add in the Nutella and vanilla and blend together for another 2 minutes. Gradually add in the whipping cream 1-tablespoon at a time. Add the remaining sugar to the mixture and mix until blended. Frosting should be slightly thick, but airy and light in color. Set aside.
- Remove cake from the oven and allow to cool to room temperature. Remove cakes from the pans and frost it with the Nutella Frosting (I frost my cakes after placing them on a cake board to allow easy frosting/ transport). Place in the refrigerator to chill for 1-2 hours.
- Make the chocolate ganache by placing the chocolate chips and butter in a heat safe dish. Heat the whipping cream over medium-low heat until it simmers (do not over heat or milk will scald). Once heated, pour over the chocolate chips and mix until smooth and silky.
- Remove the cake from the refrigerator and place on a rack that has a cookie sheet under it. Pour the ganache over the top to evenly coat the frosted cake. With a cake spatula spread the ganache where it is needed on the cake to fill in the gaps (it is ok to see the Nutella frosting come through when spreading the chocolate). Sprinkle the top with the edible gold sprinkles and discard the excess chocolate from the pan.
- Place the cake back in the refrigerator and allow to chill for another hour.
- Remove from the refrigerator and decorate the top with the fresh roses.