Chocolate Cake Recipe
This Chocolate Cake is moist, chocolaty, and a crowd-pleaser that anyone can make. With this easy recipe, you will be able to give in to your sweet tooth in no time!
Servings 14 servings
- 2 boxes Chocolate Cake Mix
- 2 3.4 oz instant chocolate pudding mix
- 6 large eggs
- 1 cup canola oil
- 2 1/2 cups water
- 16 oz cream cheese softened to room temperature
- 24 oz cool whip
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 cups pecans finely chopped in a food processor
- 2 3.4 oz chocolate bars finely chopped or grated
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Dark Chocolate Frosting:
- 1 cup unsalted butter
- 1/2 cup dark cocoa powder
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 5 tablespoons heavy whipping cream
- 2 tablespoons chocolate sprinkles
Preheat oven to 350 degrees F.
Line four 9 inches cake pans with parchment paper and spray with Pam baking spray. Set aside.
In a large bowl, combine cake mix, chocolate pudding, eggs, canola oil, and water, using a hand mixer or stand mixer, beat until well combined.
Divide batter between the four pans and bake in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, allow the cakes to cool completely on a wire rack.
Grate the chocolate bars and set aside.
Using a standing mixer, beat the cream cheese and2 cups of powdered sugar for 5-10 minutes until combined. Gradually beat in the remaining powdered sugar until smooth and combined.
Fold in the cool whip, pecan chips, vanilla extract and grated chocolate, stir until well combined.
Frost the Cake:
Place one of the cake layers onto a cake board. If needed cut the cake dome with a serrated knife or cake leveler.
Add two cups of frosting onto the top of the cake, spread it evenly with a spatula and smooth the top.
Place the second layer onto the top of the first, add two cups of frosting onto the top of the cake, spread it evenly with a spatula and smooth the top.
Repeat with cake layer number 3 and number 4.
Once the layers are stacked and frosted, frost the cake with the remaining frosting.
Add chocolate chips to a medium, heatproof bowl.
Place a small saucepan over medium heat, add heavy whipping cream and heat until slightly simmering.
Pour the hot whipping cream over the chocolate chips, let stand for 1 minute, after which whisk it until smooth. Let it stand for 5-10 minutes, so it's not hot when used on the cake.
Drizzle ganache on top and around the top edge of the cake so it drips down.
Refrigerate the cake so the ganache cools off.
Dark Chocolate Frosting:
Using a standing mixer, beat together the butter, cocoa, powdered sugar, vanilla, and heavy whipping cream until smooth and thick.
If the frosting is too thick, add a few tablespoons of heavy whipping cream to thin it out.
Scoop frosting into a piping bag fixed with the start tip.
Pipe dollops of frosting, symmetrically around the top of the cake.
Sprinkle chocolate sprinkles onto the dollops of frosting.
Refrigerate the cake for 6-8 hours or overnight, before serving.
Slice, serve and enjoy!
Calories: 780kcal | Carbohydrates: 89g | Protein: 10g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 132mg | Sodium: 500mg | Potassium: 464mg | Fiber: 5g | Sugar: 73g | Vitamin A: 815IU | Vitamin C: 0.2mg | Calcium: 165mg | Iron: 3.5mg