This recipe makes a classic three-layer moist chocolate cake, with a creamy ganache filling and frosting.

A frosted chocolate layer cake on a white cake stand with sparklers on top.

If you’re anything like me, you’re forever searching for that classic chocolate layer cake recipe, the perfect way to say “happy birthday!” This one bakes to a fine, moist crumb with an old-fashioned taste that’s a little bit devilish, and three impressive layers are iced in an ultra-creamy chocolate ganache.

Slices of chocolate layer cake on white plates, with a fork, cake stand and cake knife on the side.

Baking chocolate cake

In my book, milestones are always better when accompanied by some form of chocolate. And cake. Of course.

I have a handful of chocolate cake recipes, but this is the best one to make for someone (as well as your own self!) to celebrate a birthday, anniversary, or romantic moment.

A frosted chocolate layer cake on a white cake stand.

In my opinion, a homemade cake not only tastes much better than something from a boxed mix, it also has that personal touch that comes from the heart, making each bite that much more special.

That includes everything from the flour, sugar, butter, eggs and perhaps most importantly in a chocolate cake — the chocolate!

Types of chocolate for cake

You’ll need two different kinds of chocolate to make this cake recipe. To boost the flavor in the cake, I used both unsweetened cocoa and chopped bittersweet chocolate for the best chocolate experience. The chocolate ganache frosting is made with just heavy cream and chopped chocolate.

One thing you don’t want to skimp on is the chocolate. For the best flavor and texture, be sure to use a good chocolate quality one (please, not chocolate chips!).

  • Cocoa: This recipe uses the most readily available kind — Dutch-processed cocoa — which just means that alkali is added to the unsweetened powder to neutralize the acidity of the cocoa. This results in a rich, dark color and a smooth flavor.
  • Bittersweet (dark) chocolate: Dark chocolate is defined by its cacao content. It has a higher percentage than semisweet chocolate, anywhere from 70 to 100 percent, and a bit less sugar as well.
  • Do you like your cake on the slightly sweeter side? You can use a good semisweet chocolate in this cake instead.
  • High quality chocolate is available in blocks, bars or smaller chunks or wafers for baking.
  • If your chocolate is in the form of a bar, you can use a sharp heavy knife to slice it into small pieces, although I sometimes just smack the wrapped bar on the counter to break it up easily.

Tips for success:

  • If you’re in a hurry, quickly bring eggs to room temperature by immersing them in a bowl of very hot water for 15 minutes.
  • You’ll need three 8 x 2-inch cake pans to make the layers.
  • The baked cakes easily release from the pans as long as they’re brushed with butter and the bottoms are lined with parchment paper.
  • Trim a very thin layer off the tops of the cakes before icing if you prefer to make them flat.
  • Use a small offset spatula an essential tool for easily spreading icing on the cake layers.
Chocolate Birthday Cake with Chocolate Ganache
4.77 from 13 ratings

Three Layer Chocolate Birthday Cake with Chocolate Ganache

Karen Tedesco
An essential homemade chocolate cake recipe, with a moist tender crumb and perfect deep chocolate flavor and a creamy ganache frosting.This is the cake to make for family birthdays, as well as for other special occasions that require cake!
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Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Ingredients
 

Cake:

  • 1 cup (85 g) unsweetened Dutch process cocoa powder
  • 3 ounces (85 g) bittersweet chocolate, finely chopped
  • 2 cups (500 ml) boiling water
  • 2 ¾ cups (350 g) all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (226 g) 2 sticks butter, at room temperature
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon (15 ml) pure vanilla extract

Chocolate Ganache Frosting:

Equipment

Instructions
 

  1. Arrange the oven rack to the middle position. Preheat the oven to 350 (175 C) degrees (325 (160 C) for convection}. Butter (3) 8-inch cake pans and line the bottom with parchment paper.
  2. Put the cocoa powder and chocolate in a heatproof bowl or large glass measuring cup and pour the boiling water over. Stir until smooth and let cool to room temperature.
  3. Whisk the flour, baking soda, baking powder and salt together in a large bowl.
  4. In a heavy-duty mixer fitted with the paddle attachment, beat the butter and sugar together until very light and fluffy, about 3 minutes on medium-high speed. Beat in the eggs, one at a time, stopping to scrape the bowl as necessary. Stir in the vanilla. Add the flour mixture in 3 separate additions, alternating with the cocoa mixture.
  5. Divide the batter evenly between the cake pans. Bake 30-35 minutes, shifting the pans from front to back halfway through, until the tops of the cakes spring back when touched in the center. Cool in the pan 20 minutes, then gently turn out and cool completely on a rack. The cakes can be made up to 2 days ahead. Wrap them in plastic and store at room temperature.

Ganache frosting

  1. Put the chocolate in a heatproof bowl with the salt. Bring the cream to a boil then pour over the chocolate. Let stand for 10 minutes, then stir until the chocolate melts and the ganache is completely smooth. Cool to room temperature, until it's thickened to a spreadable consistency.
  2. To assemble the cake, spread the cooled ganache over the top of each layer, spreading to the edges. Stack the cakes on a plate and spread the top and sides with more ganache to cover the cake.

Notes

  • The cake will be have an even better texture if the layers are wrapped in plastic wrap, at room temperature, for one day before frosting and serving.
  • If you’re in a hurry to frost the cake, stick the ganache in the fridge for 15 minutes or so to cool and thicken it faster.
  • Semisweet chocolate can be substituted in both the cake batter and ganache.
  • To store the cake, cover lightly with plastic wrap and store at cool room temperature up to 3 days. In warmer climates, store in the fridge and bring to room temperature before serving.

Nutrition per serving

Calories: 806kcal Carbohydrates: 84g Protein: 10g Fat: 50g Sodium: 574mg Fiber: 7g Sugar: 50g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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