Description
A rich and moist chocolate cake perfect for any occasion.
Ingredients
Scale
- 4 Eggs (Large, Room temperature)
- 1/2 cup Butter (Unsalted, Melted)
- 1 cup Buttermilk (Or whole milk, Room temperature)
- 1 box Chocolate cake mix (15 oz. box)
- 1 tbsp Cocoa powder
- 3 cups German chocolate cake frosting
- 1/2 cup Chocolate ganache
Instructions
- In a large mixing bowl, add eggs, butter, buttermilk and mix for 1 minute until mixture is smooth and has some bubbles. If your eggs and buttermilk were not at room temperature, there could be some lumps in this mixture. That’s why it’s important to use room temperature ingredients.
- Add chocolate cake mix, cocoa powder and mix until just combined. There might be a few lumps and that’s perfectly fine. Don’t over-mix!
- Pour this batter into 2 greased and floured round cake pans (Dimensions: 8×2), lined with parchment paper.
- Bake at 350 degrees F for 40 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cakes to cool to room temperature.
- While the cakes are baking and cooling, prepare coconut pecan frosting and ganache.
- Trim sides of the cake (optional) and if there is a dome, trim the top so that the cake is flat (required).
- Place one cake on a serving dish.
- Use a spatula to spread frosting on top.
- Drizzle spoonfuls of chocolate ganache.
- Then, place the other cake on top and press gently to secure it into place.
- Use a spatula to spread frosting on top again.
- Drizzle spoonfuls of chocolate ganache again. Enjoy!
Notes
- Ensure all ingredients are at room temperature for the best texture.
- Optional to add more layers or toppings based on preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg