The Best Chocolate Layer Cake recipe has silky smooth chocolate Swiss meringue buttercream frosting and a dark chocolate cake dotted with chocolate pieces.
I just celebrated my birthday and this is the cake I made myself. I’m calling it THE BEST CHOCOLATE LAYER CAKE. Claiming that something is the best is a pretty big claim, although people use those words all the time. And let’s be realistic, I’m not going to turn down any chocolate cake and most of them are downright delicious.
Tonia’s Notes
When it’s your birthday, not just ANY birthday but THE BIG ONE, you have to make a cake that is above average. This cake has the right combination of chocolate cake dotted with chocolate pieces and is covered with chocolate swiss meringue buttercream frosting that is smooth with just the right amount of sweetness.
This cake was inspired by the Baker’s Man cake from Yum Kitchen and Bakery in Minneapolis. Three of my friends have told me about this cake and two of them are pretty much obsessed with it. I saw the cake and to tell you the truth it didn’t look that amazing. Finally, after several visits to the restaurant, I decided to listen to my friends and try a slice of the cake…and it changed my life. Actually, it didn’t really change my life, but the cake really was as good as they said it was, and I had to figure out how to make it.
How To Make The Best Chocolate Layer Cake
Step One: Bake
To assemble this cake, you will need three 9-inch chocolate cakes. Divide chocolate cake batter between three 9-inch cake pans that have been greased, lined with parchment and floured. (You can use cocoa powder to flour the pans if desired.) Bake and allow the cakes to cool for 30 minutes in the pans, remove the cakes from the pan, peel off the parchment and cool completely on wire racks.
If you are one of my regular readers, you already know how much of a frosting lover I am. So, I’m excited to share this recipe for chocolate swiss meringue buttercream that is so smooth and silky. It melts in your mouth without being overly sweet.
Swiss meringue buttercream has a meringue base made of egg whites and granulated sugar. To dissolve the sugar and to make the egg whites safe for eating, it is slowly heated using a double boiler.
Step Two: Make The Meringue
Put the granulated sugar and egg whites into a metal or glass bowl over a pot of simmering water. Whisk or stir constantly until the sugar has dissolved and the mixture has reached 160°. The mixture should be smooth, with no graininess when you rub it between your finger and thumb.
Pour the egg white mixture into the mixing bowl of a stand mixer. Use the whisk attachment to beat the whites until stiff peaks form or for about 10 minutes and the meringue has cooled. If the meringue or mixing bowl are still warm, continue whisking at a low speed until cool.
Step Three: Add Butter and Chocolate
Switch to the paddle attachment and slowly add one tablespoon of butter at a time until fully incorporated.
Stir the melted and cooled chocolate slowly, into the meringue. Scrape bowl, add the vanilla and stir until none of the white meringue remains.
Step Four: Decorate
Place one of the cooled cakes on a 9-inch cardboard cake base and top with frosting. Spread out the frosting with an offset spatula. Continue with the two remaining cakes. Next, frost the sides of the cake. Use an icing smoother or an offset spatula to smooth the sides of the cake and remove the excess frosting.
Slowly turn the cake while pressing the tip of an offset spatula gently into the frosting on the top of the cake to create a swirl. Watch the video above to see how I did it.
To finish off the cake, scoop the remaining Swiss meringue buttercream into a decorating bag use a small round tip to pipe chocolate dots around the cake.
Best Chocolate Layer Cake FAQ’s
1. What can I use if I don’t want to add coffee? You can substitute with another kind of liquid such as water. An equal amount of water will work, but the coffee enhances the chocolate flavor in this cake.
2. Can I make this in a 9×13 inch pan? Yes, you can! Increase the temp to 350˚F and cook for 35-40 minutes.
3. Can I make this ahead of time? Yes, it will last 2-3 days in the fridge.
4. How should I store this cake? Wrap it loosely with plastic wrap and store in the fridge.
More Cake Recipes
Best Chocolate Layer Cake Recipe
Video
Ingredients
Chocolate Cake:
- 15.2 oz devil’s food chocolate cake mix
- 4 eggs
- ¾ cup coffee cooled
- ¼ cup milk
- ½ cup vegetable oil
- 1 cup mini chocolate chips
Chocolate Swiss Meringue Buttercream:
- 6 oz semi-sweet chocolate
- 1 ¼ cups sugar
- 4 egg whites
- 1 ½ cup butter softened
- ½ teaspoon vanilla
Instructions
Chocolate Cake:
- Pour the cake mix into a mixing bowl. Add eggs, cold coffee, vegetable oil, and milk. Mix for thirty seconds on low and beat for two minutes on medium. Stir in the mini chocolate chips.
- Divide between three greased, lined and floured pans. (You can use cocoa powder to flour the pans if desired.)
- Bake at 325°F for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool for 30 minutes in the pans, remove the cakes from the pan, peel off the parchment and cool completely on wire racks.
Chocolate Swiss Meringue Buttercream:
- Chop six ounces of semi-sweet chocolate. Melt the chocolate and allow it to cool.
- Pour granulated sugar and egg whites into a heat-proof bowl over a pot of simmering water. Whisk or stir constantly until the sugar has dissolved and the mixture has reached 160°. When you rub the mixture between your finger and thumb, it should be smooth with no graininess.
- Pour the egg white mixture into the mixing bowl of a stand mixer. Beat with a whisk attachment for about 10 minutes until stiff peaks form and meringue has cooled. If meringue or mixing bowl are still warm, continue whisking at a low speed until cool.
- Switch to the paddle attachment and slowly incorporate one tablespoon of softened butter at a time.
- Slowly add the cooled chocolate, stirring it into the meringue. Scrape bowl, add the vanilla and stir until none of the white meringue remains.
Layer Cake Assembly:
- Place one of the cakes on a cake round and top with frosting. Spread out the frosting with an offset spatula. Continue with the two remaining cakes.
- Frost the sides of the cake. Remove the excess frosting and smooth the sides of the cake.
- Press the tip of an offset spatula gently into the frosting on the top of the cake while turning the cake to create a swirl.
- Use a small round tip to pipe chocolate dots around the cake.
cobugi says
Used your chocolate swiss merengue recipe and it was delicious! The only thing is that I cooled my chocolate too much and ended up with a few solid pieces (an issue when piping and trying to get that smooth finish) but it ended up looking and tasting great!
Thanks for sharing!
Jillian says
This frosting is AMAZING!! Heavenly! Tastes like melted chocolate ice cream or a chocolate frosty! Worth the extra work!!
Lynn says
Looks lovely but need to increase size to 12 inch square cake! Any idea how much I would need to increase the recipe 2x 3x?? Would really appreciate your advice , I’m making a birthday cake for a special birthday 🙂
Tonia says
Are you making a layer cake or just a flat cake?
I’ve never used a 12-inch pan but I found this forum with some great suggestions:
http://www.cakecentral.com/forum/t/592566/baking-a-12-inch-cake
Lynn says
Thank you for that advice. I’m making a 2 layer cake so wondered whether to double or triple the recipe for each layer?
Richard says
The instructions reads.
Place one of the cooled cakes on a 9-inch cardboard cake base and top with frosting. Spread out the frosting with an offset spatula. Continue with the two remaining cakes.
Rose says
Hi,
I am wondering what size cake pans to use?
Rose
Tonia says
Hi Rose! I used 9-inch cake pans. Enjoy! ~Tonia
Debbie richardson says
Doesn’t seem like enough if icing. I have mine in the frig to see if I can harden it up a little. Is this normal or have I missed up?
Carolina says
Can we use something else for the coffe?
Tonia says
You can substitute with another liquid…an equal amount of water will work but the coffee enhances the chocolate flavor in this cake. Happy Baking! ~Tonia
Jane says
Can you taste the coffee?
Heather S says
Hands down best cake ever! It’s potentially dangerous because it’s so, so good!
Diana says
If I don’t want to put coffee in it, do I just substitute with more milk or what do you suggest?
Tonia says
Hi Diane,
You can substitute with more milk or even with water.
Happy Baking!
~Tonia
Sofia :) says
Happy Birthday Tonia! 🙂
Sounds like you had a wonderful way to celebrate… you can’t go wrong with chocolate! 😉
I need to try this cake, if I can find American cake mix here in Norway. 🙂
Hugs, Sof 🙂
Tonia says
Thanks so much Sofia! You can use a homemade chocolate cake instead! Hugs, Tonia
Sofia :) says
I guess I need to try that. 😊 👍
Beth says
Happy Birthday! This cake is gorgeous! Thanks for sharing the recipe; I will be sure to try this one out! Have a fabulous year!
Tonia says
Awwww…thanks Beth!
Julia Dawn Mason says
I want to say Happy Birthday. I celebrated my 60th birthday on Oct.21 On the 24 of Oct my little sister celebrated her 45th. I turned 15 three days before she was born.
Tonia says
Thank you so much, Julia! October is a great month to have a birthday. Not only is my birthday in October, but so is my dad’s and my grandma’s! Happy 60th Birthday to you!