Melissa’s Ultimate Double Chocolate Layer Cake with Silky Ganache Frosting
Prepare to embark on a delectable journey with Melissa’s Chocolate Cake, a truly outstanding double chocolate layer cake recipe that has become a cherished favorite among my friends and family. While the precise moment Melissa shared this culinary gem with me escapes my memory, its impact certainly hasn’t. This recipe stands out as a must-try for anyone craving an easy-to-follow yet incredibly rich and satisfying chocolate cake, perfectly portioned for two 8-inch round cake pans. It delivers an unparalleled depth of chocolate flavor, complemented by a luxuriously smooth ganache frosting that elevates every bite into a moment of pure bliss. Whether you’re a seasoned baker or just starting your journey, this recipe promises a rewarding experience and a show-stopping dessert that will impress all who taste it.
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Crafting the Perfect 8-Inch Double Chocolate Layer Cake
Melissa’s Chocolate Cake recipe is a brilliant adaptation, drawing inspiration from a beloved classic found in “The Best Recipe” cookbook. This carefully refined version is specifically tailored to create two perfectly even 8×2 inch round cake layers, ensuring a balanced and impressive presentation. Achieving flawless layers begins with meticulous pan preparation. Given the exceptionally moist and rich nature of this batter, it’s crucial to grease and flour your cake pans thoroughly. We recommend using a non-stick baking spray, followed by a light dusting of cocoa powder instead of flour to avoid any white residue on your dark chocolate cake, enhancing its visual appeal. For an extra layer of protection against sticking, line the bottoms of your pans with parchment paper circles. This simple step guarantees that your beautiful cake layers will release effortlessly, preserving their structural integrity and making assembly a breeze.
What makes this chocolate cake truly exceptional is its profound moisture and tender crumb. The combination of buttermilk and sour cream, both at room temperature, plays a pivotal role in creating a cake that is incredibly soft and rich. Buttermilk, with its acidic properties, reacts with the baking soda to produce a light and airy texture, while also breaking down gluten strands for a more tender result. Sour cream further enhances the richness and moistness, contributing to a velvety mouthfeel that is simply irresistible. The addition of brewed coffee, a secret weapon in many chocolate cake recipes, doesn’t impart a coffee flavor but rather deepens and intensifies the natural chocolate notes, making the cocoa powder shine even brighter. Using high-quality unsweetened cocoa powder is also key to achieving that robust chocolate flavor without excessive sweetness. When selecting your ingredients, opting for those at room temperature ensures they emulsify properly, leading to a smooth, uniform batter and a consistently baked cake. These elements combined create a symphony of flavors and textures, making every slice a truly indulgent experience.
Decadent Pound Plus Bar Chocolate Ganache Frosting
The frosting for Melissa’s Chocolate Cake is not just an accompaniment; it’s a star in its own right. This luxurious chocolate ganache frosting, often affectionately referred to as the “Pound Plus Bar Frosting,” has become my personal go-to for countless other cakes due to its unparalleled richness and creamy texture. While it does call for a significant quantity of chocolate – a full pound, to be exact – the resulting depth of flavor and silken consistency are absolutely worth the investment. Think of it as investing in an unforgettable dessert experience. For those looking for alternatives, high-quality chocolate chips can be used, but for the absolute best texture and a truly professional finish, I highly recommend using actual chopped chocolate from a bar. Chopped chocolate melts more evenly and incorporates into the cream more smoothly, leading to a superior ganache every time.
My perennial choice for large quantities of excellent chocolate is the Trader Joe’s Pound Plus Bar. It offers exceptional quality at an accessible price point, making it ideal for this recipe. However, feel free to experiment with other premium bittersweet or semisweet chocolate brands; the higher the quality of your chocolate, the more exquisite your ganache will be. The process of making this ganache is deceptively simple: hot cream is poured over finely chopped chocolate and corn syrup, then gently whisked until smooth and emulsified. The corn syrup is a crucial addition here, as it not only adds a touch of sweetness but also contributes to the ganache’s signature glossy sheen and helps prevent crystallization, ensuring a smooth, spreadable consistency. After mixing, the ganache needs to chill and thicken in the refrigerator. Stirring it every 15 minutes during this cooling process is essential to achieve that perfect spreadable texture, akin to a thick, velvety custard. This methodical cooling ensures a frosting that pipes beautifully and spreads like a dream, creating a magnificent finish for your chocolate cake. This frosting isn’t just delicious; it’s an experience in itself, transforming an already wonderful cake into an extraordinary masterpiece.
Beyond its irresistible flavor, this ganache frosting offers fantastic versatility. You can adjust the chocolate-to-cream ratio slightly for a firmer or softer ganache, depending on your preference. A slightly thicker ganache is excellent for piping intricate designs, while a slightly thinner one can be poured for a stunning drip effect. It can also be used as a filling for tarts, a dip for fresh fruit, or even enjoyed by the spoonful (we won’t tell!). The vanilla extract stirred in at the end brightens the chocolate flavor, adding another layer of aromatic complexity. This frosting keeps well in the refrigerator for up to a week, making it a convenient option for make-ahead baking. Just let it come to room temperature and whisk briefly to restore its luscious texture before using. Once you try this ganache, you’ll understand why it’s become a staple in my baking repertoire and why it perfectly complements the rich, moist layers of Melissa’s Chocolate Cake.
Recipe Details: Melissa’s Chocolate Cake
Melissa’s Chocolate Cake
Anna
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Ingredients for the Cake and Frosting
For the Moist Chocolate Cake
- 1 ¾ cups all-purpose flour (Precisely 8 ½ oz or about 240 grams for accurate baking results)
- 1 cup unsweetened cocoa powder (Choose a high-quality brand for rich chocolate flavor)
- ½ teaspoon salt (Balances the sweetness and enhances chocolate notes)
- 1 ½ teaspoons baking soda (Crucial for leavening, reacting with acidic ingredients)
- ¾ cup unsalted butter at room temp. (170 grams; ensures smooth mixing and tender crumb)
- ⅔ cup granulated sugar (130 grams)
- ⅔ cup light brown sugar (135 grams; adds moisture and a hint of caramel flavor)
- 2 extra-large eggs at room temp (For binding and richness)
- 2 teaspoons pure vanilla extract (Enhances all the other flavors)
- 1 cup buttermilk at room temp (Contributes to the cake’s tenderness and moistness)
- ½ cup sour cream at room temp OR full fat yogurt (Adds richness and creates a velvety texture)
- 2 tablespoons brewed coffee (Amplifies the chocolate flavor, does not add coffee taste)
Decadent Chocolate Cream Frosting
- 1 ½ cups heavy cream (For a rich and creamy ganache base)
- 16 ounces bittersweet or semisweet chocolate (Finely chopped from a high-quality bar for best results)
- ⅓ cup corn syrup (Adds gloss and prevents sugar crystallization for a smooth ganache)
- 1 teaspoon vanilla extract (To enhance the chocolate flavor)
Step-by-Step Baking Instructions
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Preheat your oven to 350 degrees Fahrenheit (175°C). Carefully grease two 8-inch round cake pans. For an extra non-stick layer, line the bottoms of the pans with parchment paper or wax paper circles, then grease the paper and lightly dust the entire pan (sides and paper) with cocoa powder instead of flour for a beautiful, dark finish.
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In a medium-sized mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Sifting ensures no lumps and a lighter cake texture. Set aside.
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Using an electric mixer with a paddle attachment, cream together the room temperature unsalted butter and both granulated and light brown sugars on high speed until the mixture is light, fluffy, and pale, which should take approximately 5 minutes. Incorporate the extra-large eggs one at a time, mixing well after each addition, then stir in the pure vanilla extract. Remember to scrape down the sides of the bowl frequently to ensure all ingredients are evenly combined.
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In a separate small bowl or large Pyrex measuring cup, combine the buttermilk, sour cream, and brewed coffee. With the electric mixer on low speed, alternately add the dry flour mixture and the wet buttermilk mixture to the butter-sugar-egg mixture in three additions. Begin with the buttermilk mixture, then a third of the flour, another third of buttermilk, the next third of flour, and finally the remaining buttermilk and ending with the last third of the flour mixture. Mix the batter only until just blended, being careful not to overmix, as this can lead to a dry cake.
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Divide the prepared cake batter evenly between your two greased and floured 8-inch cake pans. Use a spatula to gently smooth the tops of the batter in each pan, ensuring even baking.
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Bake the cakes on the middle rack of your preheated oven for 25 to 30 minutes. The cakes are done when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the cakes to cool in their pans on a wire rack for 10 minutes. After 10 minutes, carefully invert them onto the wire rack, remove the pans, and peel off the parchment paper. Let them cool completely to room temperature before frosting.
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Once fully cooled, place one cake layer on your serving plate or cake stand, ensuring the flat side is facing up. Evenly spread a generous layer of the prepared chocolate cream frosting (details for making it are below) over the top. Carefully place the second cake layer on top, also with its flat side facing up. Finish by frosting the top and sides of the entire cake with the remaining luscious chocolate ganache.
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To prepare the exquisite Chocolate Cream Frosting (Ganache): Place the finely chopped bittersweet or semisweet chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream to a gentle boil over medium-high heat, then immediately pour the hot cream over the chocolate. Add the corn syrup and allow the mixture to stand undisturbed for 3 minutes, allowing the chocolate to soften. Gently whisk the mixture until it becomes completely smooth and glossy; stir in the vanilla extract. For the perfect spreadable consistency, refrigerate the ganache for 1 to 1 ½ hours, stirring thoroughly every 15 minutes, until it reaches a thick, spreadable, and creamy texture.
Tips for Success & Variations
To ensure your Melissa’s Chocolate Cake turns out perfectly every time, a few key considerations will make all the difference. Firstly, ingredient temperature is paramount. Ensure your butter, eggs, buttermilk, and sour cream are all at room temperature. This allows them to emulsify properly, creating a smooth batter and a consistent, tender cake crumb. Don’t rush the creaming process for the butter and sugars; beating it for the full 5 minutes incorporates essential air, contributing to the cake’s light texture. When adding the wet and dry ingredients, mix only until just combined. Overmixing can develop the gluten too much, leading to a tough cake. For the frosting, patience is key during the chilling phase. Stirring every 15 minutes as directed helps the ganache cool evenly and prevents it from becoming too solid or grainy, ensuring that silky smooth, spreadable consistency.
For those who love to experiment, this recipe is incredibly adaptable. Consider adding a teaspoon of instant espresso powder to the dry ingredients for an even deeper, richer chocolate flavor—it truly amplifies the cocoa without adding a coffee taste. You could also infuse the heavy cream for the ganache with a vanilla bean for an extra aromatic touch, or even a hint of orange zest for a delightful citrus note. For a different texture, try folding in a cup of chocolate chips or chopped nuts into the cake batter just before dividing it into pans. If you’re looking for an alternative frosting, a classic cream cheese frosting or a rich chocolate buttercream would also pair beautifully with these moist chocolate layers. Serve slices of Melissa’s Chocolate Cake with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a scattering of fresh raspberries for an elegant finish. This cake is not just a dessert; it’s a canvas for your culinary creativity.
Storage and Serving Suggestions
Once your magnificent Melissa’s Chocolate Cake is complete, proper storage will ensure it stays fresh and delicious for days. Store the cake covered at room temperature for up to 2-3 days. For longer storage, refrigerate the cake in an airtight container for up to a week. When ready to serve from the refrigerator, allow it to come to room temperature for at least 30 minutes to an hour. This lets the ganache frosting soften to its ideal creamy texture and ensures the cake layers are perfectly moist and tender. This cake also freezes beautifully; wrap individual slices or the entire cake tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before bringing to room temperature. This makes it an excellent make-ahead option for special occasions or when you simply crave a slice of homemade chocolate heaven.
Pairing this rich chocolate cake with beverages can further enhance the experience. A robust cup of coffee, a glass of cold milk, or even a dry red wine like a Cabernet Sauvignon or a Zinfandel can complement the deep chocolate notes beautifully. For a luxurious dessert pairing, consider a small glass of port wine. Whether enjoyed as the centerpiece of a birthday celebration, a comforting treat on a quiet evening, or a show-stopping finish to a dinner party, Melissa’s Chocolate Cake is guaranteed to be a hit. Its balance of profound chocolate flavor, incredible moisture, and silken frosting makes it a truly unforgettable dessert that will leave everyone asking for the recipe.