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Chocolate Cupcake Layer Cake

Take the classic cupcake you loved as a kid and make it a luxurious and rich chocolate layer cake with buttercream filling and a deep dark chocolate ganache coating.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

For the cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2/3 cup cocoa powder
  • 1 cup whole milk room temperature
  • 1 cup black coffee
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 tbsp vanilla

For the buttercream:

  • 2 cups powdered sugar
  • 1/2 cup butter room temperature
  • 1 tsp vanilla
  • 2 tbsp heavy cream

For the ganache:

  • 1 1/2 cups dark chocolate chips
  • 3/4 cup heavy cream

Instructions
 

  • Start by preheating your oven to 350F. Grease two 8-inch round pans and set aside.
  • Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of your electric mixer {or into a large bowl if you’re going to mix by hand or with a hand mixer}.
  • In a separate bowl, whisk together the eggs, milk, coffee, oil, and vanilla.
  • Set the bowl of the mixer in place and, using your paddle attachment, mix together the dry ingredients. Add the wet ingredients gradually and let the mixer combine them on medium speed. Stop the mixer after a couple of minutes and scrape the bowl. Mix again until fully combined, about 1 minute.
  • Divide the batter evenly between the three cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Set the cakes to cool on a wire rack, and let cool completely.
  • To make the icing, clean out the bowl of your mixer and clean off your paddle attachment. Then add the butter to the mixing bowl and cream the butter on low speed until it’s smooth and fluffy. Add the vanilla, and mix on low to combine.
  • Add the powdered sugar a cupful at a time, mixing on low until each of the cups is fully incorporated. When the icing has reached the consistency you want, increase the mixing speed to medium until the mixture is once again smooth and fluffy.
  • Add the cream a tablespoon at a time until the icing is smooth enough to work with.
  • Spread a little bit of icing on the center of a cardboard cake round to hold the lower layer in place. Set the lower layer and thickly frost the space between layers. Stack the layers. Reserve some of the buttercream for decorating the top.
  • Place the chocolate chips in a medium bowl. Heat the cream in a small saucepan over medium-low heat until it just comes to a boil. Pour the hot cream over the chocolate, and using a spatula, stir the chocolate and cream until smooth and shiny.
  • Spoon the ganache over the top of the cake. Use an offset spatula to spread the chocolate, allowing it to spill down the sides.
  • Let chill in the refrigerator at least an hour to firm up the icing.
  • Pipe a squiggle over the top of the cake. Then serve and enjoy!