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Home ยป Dessert ยป Cake ยป The Best Chocolate Layer Cake

The Best Chocolate Layer Cake

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The Best Chocolate Layer Cake recipe has silky smooth chocolate swiss meringue buttercream frosting and a dark chocolate cake dotted with chocolate pieces.chocolate layer cake on a white cake stand

 

I just celebrated my birthday and I 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.

But 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.

Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.

Where is the Best Chocolate Layer Cake recipe? In this post, I will share step-by-step instructions with photos for how to make the cake, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipes by scrolling down to the bottom of the post.

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.

white meringue on a whisk

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 meringue or mixing bowl are still warm, continue whisking at a low speed until cool.

mixing meringue buttercream

Step Three: Add Butter and Chocolate 

Switch to the paddle attachment and slowly add one tablespoon of butter at a time until fully incorporated. 

chocolate mixing into the meringue

Stir the melted and cooled chocolate slowly, into the meringue. Scrape bowl, add the vanilla and stir until none of the white meringue remains. 

frosting the layer cake

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.

up close of the frosting on the cake

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.

cake decorating with a piping bag and tip

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 350Ëš 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.

one slice of cake taken out

More Great Cake Recipe’s To Try:

Showstopping S’mores Cake with tender layers of chocolate cake, and fluffy graham cracker buttercream with chocolate ganache and toasted meringue on top.

This Chocolate Mint Layer Cake recipe has tender layers of chocolate cake with fluffy mint buttercream and smooth, melt in your mouth chocolate mint ganache.

An Easter Cake recipe that’s easy to make and so beautiful to serve! This spring layer cake is covered with fluffy vanilla bean frosting and topped with cake crumb sprinkles.

This adorable Watermelon Cake is frosted with buttercream to look like a watermelon and it actually has watermelon baked inside it!

Continue to Content
Best Chocolate Layer Cake Recipe

Best Chocolate Layer Cake Recipe

Yield: 16 -24

The Best Chocolate Layer Cake recipe has silky smooth chocolate swiss meringue buttercream frosting and a dark chocolate cake dotted with chocolate pieces.

Ingredients

Chocolate Cake:

  • 15.2 oz devil's food chocolate cake mix
  • 4 eggs
  • 3/4 cup coffee, cooled
  • 1/4 cup milk
  • 1/2 cup vegetable oil
  • 1 cup mini chocolate chips

Chocolate Swiss Meringue Buttercream:

  • 6 oz semi-sweet chocolate
  • 1 1/4 cups sugar
  • 4 egg whites
  • 1 1/2 cup butter, softened
  • 1/2 tsp vanilla

Instructions

Chocolate Cake:

  1. 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.
  2. Divide between three greased, lined and floured pans. (You can use cocoa powder to flour the pans if desired.)
  3. Bake at 325°F for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  4. 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:

  1. Chop six ounces of semi-sweet chocolate. Melt the chocolate and allow it to cool.
  2. 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.
  3. 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.
  4. Switch to the paddle attachment and slowly incorporate one tablespoon of softened butter at a time.
  5. 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:

  1. 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.
  2. Frost the sides of the cake. Remove the excess frosting and smooth the sides of the cake.
  3. 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.
  4. Use a small round tip to pipe chocolate dots around the cake.
Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 528Total Fat: 36gSaturated Fat: 22gUnsaturated Fat: 0gCholesterol: 89mgSodium: 413mgCarbohydrates: 49gFiber: 2gSugar: 37gProtein: 5g

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© The Gunny Sack
Cuisine: American / Category: Dessert
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Comments

  1. Jillian says

    April 20, 2019 at 12:29 pm

    This frosting is AMAZING!! Heavenly! Tastes like melted chocolate ice cream or a chocolate frosty! Worth the extra work!!

    Reply
  2. Lynn says

    May 3, 2017 at 2:35 am

    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 ๐Ÿ™‚

    Reply
    • Tonia says

      May 3, 2017 at 10:32 am

      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

      Reply
      • Lynn says

        May 4, 2017 at 6:35 am

        Thank you for that advice. I’m making a 2 layer cake so wondered whether to double or triple the recipe for each layer?

        Reply
      • Richard says

        September 5, 2017 at 5:41 pm

        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.

        Reply
  3. Rose says

    March 3, 2017 at 12:42 pm

    Hi,

    I am wondering what size cake pans to use?

    Rose

    Reply
    • Tonia says

      March 3, 2017 at 2:12 pm

      Hi Rose! I used 9-inch cake pans. Enjoy! ~Tonia

      Reply
  4. Debbie richardson says

    February 12, 2017 at 3:12 pm

    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?

    Reply
  5. Carolina says

    January 27, 2017 at 10:17 am

    Can we use something else for the coffe?

    Reply
    • Tonia says

      January 27, 2017 at 5:13 pm

      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

      Reply
      • Jane says

        February 1, 2017 at 11:00 pm

        Can you taste the coffee?

        Reply
  6. Heather S says

    December 11, 2016 at 10:15 pm

    Hands down best cake ever! It’s potentially dangerous because it’s so, so good!

    Reply
  7. Diana says

    November 15, 2016 at 7:16 pm

    If I don’t want to put coffee in it, do I just substitute with more milk or what do you suggest?

    Reply
    • Tonia says

      November 16, 2016 at 8:30 am

      Hi Diane,
      You can substitute with more milk or even with water.
      Happy Baking!
      ~Tonia

      Reply
  8. Sofia :) says

    November 9, 2016 at 4:34 am

    Happy Birthday Tonia! ๐Ÿ™‚
    Sounds like you had a wonderful way to celebrate… you can’t go wrong with chocolate! ๐Ÿ˜‰
    I need to try this cake, if I can find American cake mix here in Norway. ๐Ÿ™‚
    Hugs, Sof ๐Ÿ™‚

    Reply
    • Tonia says

      November 10, 2016 at 12:09 pm

      Thanks so much Sofia! You can use a homemade chocolate cake instead! Hugs, Tonia

      Reply
      • Sofia :) says

        November 14, 2016 at 2:20 am

        I guess I need to try that. ๐Ÿ˜Š ๐Ÿ‘

        Reply
  9. Beth says

    November 9, 2016 at 4:27 am

    Happy Birthday! This cake is gorgeous! Thanks for sharing the recipe; I will be sure to try this one out! Have a fabulous year!

    Reply
    • Tonia says

      November 10, 2016 at 12:09 pm

      Awwww…thanks Beth!

      Reply
  10. Julia Dawn Mason says

    November 8, 2016 at 8:15 pm

    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.

    Reply
    • Tonia says

      November 8, 2016 at 10:26 pm

      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!

      Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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