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When you're looking for that jaw-dropping sweet treat that fills your home with holiday scents, this indulgent chocolate dessert fits the bill perfectly. The wonderfully soft layers wrapped in shiny chocolate ganache transform an ordinary get-together into something special. For Christmas, New Year's, or any cold-weather occasion, I always turn to this for chocolate fans young and old.
I can't forget the first time I made this cake for our holiday dinner. Everyone couldn't wait to see those chocolate layers with ganache when I cut it up. These days it's become our family must-have, and the children always fight over who gets the final slice.
Round Up Your Ingredients
- All-purpose flour: forms the cake's foundation and gives it that soft texture - grab a quality brand for best results
- Granulated sugar: adds sweetness and keeps everything moist - try to find small crystals
- Baking soda and baking powder: create fluffiness and height - make sure they're fresh for proper rising
- Salt: brings out all the tastes and cuts through the richness - go with fine salt so it mixes evenly
- Buttermilk: adds zip and moisture for that can't-resist softness - full-fat works best
- Vegetable oil: makes for a bouncy, tender crumb - pick something with minimal flavor
- Large eggs: hold everything together and boost richness - local eggs will give a nicer color
- Vanilla extract: completes the flavor profile with warmth - real extract makes all the difference
- Hot coffee: intensifies the chocolate flavor - use freshly made strong coffee
- Heavy cream: creates velvety ganache - don't skimp on fat content for the best shine
- Dark chocolate: delivers sophisticated chocolate flavor - buy good bars and chop them yourself
- Unsalted butter: adds extra smoothness to ganache - splurge on good butter for holidays
How to Make It
- Ready your pans:
- Butter and add parchment to three eight-inch cake pans then dust lightly with flour so cakes pop out easily
- Blend dry stuff:
- In a big bowl mix flour sugar cocoa powder baking soda baking powder and salt breaking lumps for smooth results
- Mix wet stuff:
- Pour in buttermilk oil eggs and vanilla into the bowl stir until just combined don't mix too much or cake gets tough
- Pour in coffee:
- Gently add hot coffee the mix will look runny but that's what makes the cake so juicy
- Bake your layers:
- Split batter between pans and level tops tap gently on counter bake at 350 degrees Fahrenheit for thirty to thirty-five minutes until toothpick comes out clean when poked in middle
- Let cakes cool:
- Rest baked cakes in pans for ten minutes before flipping onto cooling racks helps prevent breaks and makes frosting easier
- Start the ganache:
- Warm heavy cream in a small pot over medium heat until it steams but doesn't boil pour over chopped dark chocolate in heat-safe bowl wait two minutes for chocolate to soften
- Complete ganache:
- Stir chocolate cream mix slowly until completely smooth then mix in butter until melted for extra gloss cool until slightly thickened for easier spreading
- Build your cake:
- Spread thick ganache between each cake layer then cover top and sides using an offset spatula try working in a cool kitchen for best outcome
- Add final touches:
- Top with holiday decorations like holly berries or gold accents finish with a light coat of powdered sugar for a snowy effect your masterpiece is ready for any celebration
When I melt chocolate for the ganache, my grandmother's kitchen always comes to mind. The smell takes me back to our times decorating cakes for all kinds of celebrations. Nothing beats watching the ganache turn glossy with a few stirs.
Flavor Boosters
After cooling completely, keep any leftover cake covered at room temp for up to two days. If you need longer storage, wrap individual pieces and stick them in the fridge for up to five days. Let cold cake warm up before eating to get back that perfect texture.
Serving Suggestions
This cake stands out without any help, but you can fancy it up with a nice holiday plate, edible gold dust, or some fresh berries. Pair it with cups of spiced chai or regular hot chocolate for a winter treat kids can join in by adding decorations. For a holiday look, add small rosemary twigs that look like tiny trees.
Creative Twists
Don't have buttermilk? Whip up your own by adding a tablespoon of lemon juice or vinegar to enough milk for one cup and wait five minutes. No eggs around? For each egg, try using a quarter cup of applesauce or plain Greek yogurt instead. If you'd rather skip coffee, milk works fine too, but you'll get a milder chocolate flavor.
Through the years so many friends have asked me for this recipe after trying it at our winter gatherings. Children often want to help sift cocoa or mix ganache, and grown-ups love how the deep flavor isn't overwhelming. Even the fussiest eaters in my family ask for more at every party. I've heard from several families that they now bake it every December as their own yearly holiday custom.
Common Questions About This Recipe
- → How do I achieve a moist chocolate cake?
Adding buttermilk and hot coffee to your cake mix helps lock in moisture and richness, preventing the cake from becoming dry as it bakes.
- → Why use hot coffee in the batter?
Hot coffee brings out the chocolate's full flavor and helps break down cocoa powder completely, giving you a deeper taste and softer texture.
- → How should I apply the chocolate ganache?
Wait until the ganache has cooled slightly but remains workable, then spread it between each layer and cover the top and sides for a glossy, even finish.
- → What are some festive garnish ideas?
Try adding holly sprigs, sugar-frosted cranberries, gold sprinkles, and a light dusting of powdered sugar for that holiday feel.
- → Can I make the cake ahead of time?
You can bake the layers one day before and store them wrapped up. For best results, put everything together and add decorations just before you plan to serve it.