Updated: May 1, 2019
Are you looking for a homemade chocolate on chocolate....on chocolate cake?! Look no further. Bahlsen Cookie Company and Fluff Cups collaborated to bring you the richest, most decadent chocolate cake!
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk buttermilk or whole milk
1/2 cup vegetable canola oil, or melted coconut oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
8 oz semi-sweet chocolate chips (any brand)
2 stick butter, softened
3 cups powdered sugar
1/2 cup 100% cocoa
1 teaspoon vanilla extract
5 tablespoons milk or water
Chocolate Ganache Drip:
8 oz. (283g) Chocolate (Semi-sweet or Dark)
4 oz. (283g) Heavy Cream
1. Preheat oven to 350o F. Prepare 3, 6-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the chocolate cake:
Melt 8oz semi-sweet chocolate chips in a microwave safe bowl or over a sauce pan with simmering water (make sure the bowl does not touch the water)
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, melted chocolate, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the 3 prepared cake pans. Bake for 22- 25 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely on a wire rack.
For the frosting:
Beat butter with mixer until smooth. Mix in powdered sugar, cocoa, vanilla and milk. Mix until frosting is of spreading consistency. Can add more milk or water if needed.
Once cake is baked and cooled, fill layers with frosting, stack each layer, repeat, and cover cake in frosting.
For the Chocolate Ganache Drip:
Place your chocolate into a microwave safe bowl.
Pour heavy cream over the chocolate and place in the microwave for 1
minute. (Times may vary, see our note below).
Remove and stir. Microwave for 30 seconds more and when the chocolate
has melted almost completely, allow it to sit for 1 minute more before
stirring. Stir until you've reached a silky smooth consistency.
*Microwave times may vary. If you are making a smaller amount of ganache,
you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
Once cooled, carefully spoon mixture over the edge of the frosted cake.
1. Place cookies on top of cake for the finishing touch