THE Chocolate Cake | Anna Olson Recipe

Follow along this step-by-step recipe for a rich, moist chocolate cake slathered with a new style of decadent fudge frosting. The base of the frosting can also serve as a ganache-like filling or be warmed as a sauce, but when whipped with cream cheese, it is fluffy yet full-on chocolate. All the classic chocolate cake feels!

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Makes 1 8-inch (20 cm) 3-layer chocolate cake
Serves 12 to 16
Prep time: 40 minutes
Cook time: 40 minutes

The cake can also be assembled a day ahead and stored, uncovered, in the refrigerator.

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• Ingredients •

For cake:
1 ¾ cups (163 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (60 g) Dutch process cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2/3 cup (160 mL) buttermilk
½ cup (115 mL) neutral oil
½ cup (100 g) packed light brown sugar
2 large eggs, at room temperature
3/4 cup (175 mL) hot, strong brewed coffee

For chocolate cream cheese frosting:
1 cup (250 mL) whipping cream
½ cup (60 g) Dutch-process cocoa powder
½ cup (100 g) granulated sugar
¼ cup (50 g) packed light brown sugar
¼ cup (60 mL) corn syrup
6 oz (180 g) dark baking/couverture chocolate, chopped
¼ cup (60 g) unsalted butter
½ tsp fine salt
1 250g pkg cream cheese, softened

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• Directions •

1. Preheat the oven to 350°F (180°C). Grease three 8-inch (20 cm) cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess.

2. For the cake, sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large mixing bowl. In a separate bowl, whisk together the buttermilk, oil, brown sugar, and egg. Add all of this at once to the flour, whisking by hand to partially combine. Add about half of the hot coffee and continue to mix until combined. Add the remaining coffee and mix until smooth – the batter will be fluid. Divide the batter among the three pans and tap them to release any air bubbles.

4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans on a cooling rack, then tip them out onto the rack to cool completely to room temperature. The cakes can be baked a day ahead and stored wrapped at room temperature before frosting.

5. For the fudge sauce/filling base, bring the cream, cocoa powder, granulated sugar, brown sugar and corn syrup to a simmer over medium heat, whisking often, until smooth. Stir in the chocolate and butter and return to a simmer while whisking constantly. Stir in the salt and remove from the heat. Cool to room temperature and then chill for at least 4 hours before using. Store in an airtight container in the fridge for up to 3 weeks or the best-before date of your cream, whichever is sooner.

6. To finish the frosting, beat the chilled fudge filling using electric beaters on medium speed or in a mixer fitted with the paddle attachment, until smooth and a little lighter in colour, about a minute. Scrape down the sides and beat another 30 seconds. Add the softened cream cheese a little at a time while beating on low speed, then increase the speed to medium-high and beat until smooth, scraping down the sides as needed.

7. Assemble the cake. Place one cake layer onto a cake stand or plate. Spread a generous layer of frosting over the top and level it. Place the second cake layer on top and repeat with the frosting, topping with the third cake layer. Spread the top and sides of the cake with frosting, then spread it evenly to level the top and ensure the sides are straight. Chill the cake for at least 2 hours before decorating.