This Chocolate Celebration Cake is deeply rich and chocolatey, and what a showstopper!
If you cut this cake into wedding slices, you might get as many as 24 servings, and it’s rich enough that they’d be ample size.
Ingredients
- For the chocolate frosting:
7 oz. heavy cream
12⅜ oz. butter
15⅞ oz. semisweet chocolate (36% cocoa solids), finely chopped
- For the cake:
11⅞ oz. cake flour
1 tsp baking powder
1 tsp baking soda
2⅝ oz. Dutch process cocoa powder
5¼ oz. brown sugar
2 tsp vanilla
13.25 oz. boiling water
7 oz. butter, softened, plus extra for greasing
7¼ oz. superfine sugar
3 large eggs
Edible gold spray
Directions
- For the chocolate fudge frosting:
- Pour the cream into a medium-sized saucepan. Add the butter. Heat over a medium flame, stirring occasionally, until the butter has melted, 5 minutes. Bring to just shy of boiling, 1 minute; off heat. Add the chocolate and whisk until smooth and glossy. Pour into a medium-size mixing bowl and leave to set at room temperature, whisking occasionally.
- For the cake:
- Butter and flour three 8-inch round cake pans. Prepare three magic strips.
- In a stand mixer fitted with the paddle attachment, mix the flour, powder, and soda together for 30 seconds on speed 2 (of 10). Pour into a medium-size mixing bowl and set aside.
- Put the cocoa powder, brown sugar, vanilla, and boiling water in another medium-size mixing bowl and whisk together until the sugar has dissolved. Set aside to cool slightly.
- If you use a pizza stone to regulate your oven heat, place it on a lower rack. (You won’t want to place the cakes directly on the stone.) Preheat the oven to 350°F. Soak the magic strips in cold water.
- Cream the butter and sugar together until pale and fluffy, 3 minutes, ramping up to speed 4 (of 10) and eventually speed 6. Scrape down the side of the bowl. Add the eggs, one at a time, mixing on speed 2 (briefly ramping up to 4), fully incorporating each one before adding the next, about 20 seconds per addition. Scrape down the side of the bowl.
- Add the flour mixture to the egg mixture in three separate batches, beating well between each addition, 10 second on lowest speed for each addition.
- Stir in the chocolate mixture, carefully nudging your way into lowest speed, about 1 minute. Divide the mixture between the three pans (about 1 lb., 1 oz. per pan). Turn and tilt the pans gently to distribute the batter evenly. Bake until a tester comes out clean, 20 minutes.
- Remove from the oven, cool on racks for 10 minutes, then turn the cakes out onto the racks to cool completely, about 1 hour.
- Choose the cake with the prettiest dome and reserve it. Place one of the other cakes on a cake stand and spread with about one quarter of the frosting. Place the other cake on top, and spread with another quarter of the frosting. Place the reserved cake on top, then spread the remaining frosting over the top and sides of the cake, swirling with an offset spatula.
- Arrange the chocolate triangles on top of the cake and spray with gold.
Notes
- If your cake pans are dark-colored, you will likely need to use parchment to line the bottom of the pans.
- You can make your own superfine sugar by blitzing granulated sugar in a food processor.
- If you’re careful, you can avoid spraying gold onto the frosting. If you do, though, it’s easy to stir it into the frosting with a small knife, so that your frosting remains chocolate-colored.
- I sprayed only one side of the triangles, but you could spray both sides of course.
The Backstory
This is a modified version of Paul Hollywood’s Devil’s Food Cake. I converted the measurements to Imperial, but didn’t bother to figure out what the volume equivalents would be, because I had a feeling they’d come out to be complicated. I was surprised by the flecks of white in the crumb. They probably were not intended in the original recipe, but I rather like them! It makes the cake look all the more exotic. If you want to avoid them, I’d recommend that you add the chocolate mixture in two additions, in between each flour addition.
Alternatives
Will a bit of forethought, patience, and hard work, these chocolate triangles could be reimagined as Christmas trees. I wouldn’t bother cutting them; I’d just leave them as simple triangles, but decorate them as trees. This could be as simple as white chocolate garland, and/or confetti dots representing lights.
Chocolate Celebration Cake
Credit for images on this page: Make It Like a Man! Thank you, Kesor and Proper Circle. This content was not solicited by anyone, nor was it written in exchange for anything.
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What a cake! Your cakes are always looking majestic and perfect for any occasion. This one looks really gorgeous, Jeff. Paul Hollywood is a great baker.
angiesrecipes recently posted…Red Currant Pull Apart Bread
Oh what a stunning cake, so rich, decadent, and elegant! I was wondering about those flecks of white (As I didn’t find anything in the recipe), but I found your answer then. Mystery then, and I love it! 🙂 Also, great use of those triangles!
Ben | Havocinthekitchen recently posted…Rose Jam Goat Cheese
Looks wonderful and delicious !
Love this cake!
gloria Roa Baker recently posted…Lemon blueberry tart (Tarta de arandanos congelados o naturales)
Yup, I need a slice of this cake in my life. My birthday was last week, so that feels like a good enough reason to celebrate with cake, right??
David @ Spiced recently posted…Mississippi Mud Cake
Happy birthday!
Oh my goodness I need a slice of this ASAP! The chocolate triangles put this gorgeous cake over the top. 😋Looks absolutely delicious Jeff!
Shannon recently posted…Cherry Pie Parfaits
I am not a big cake eater but I would NEVER turn down a piece of this chocolate cake. OMG! It looks awesome!
What a cake, Jeff! Really beautiful and I can only imagine the taste. Maybe I need to do more than imagine? After all, my birthday is coming up…
Haha!
It looks so rich and delicious! I also like the unintended white flakes.
Theresa recently posted…Tropical Coconut Cream Pie
This is such a beautiful cake, definitely next level. And those shards are exquisite.
Eva Taylor recently posted…Croque Madame Crêpe
I’m always interested in a new chocolate cake recipe! That frosting looks exceptionally chocolatey and creamy! This is definitely on my list! Because so often, nothing is better than a huge plateful of chocolate on chocolate maybe with a scoop of chocolate ice cream!
Laura recently posted…Spicy Sweet Corn Fritters
You’re one of the best bakers I know. Terrific looking cake! Thanks.
John / Kitchen Riffs recently posted…Mexican Street Corn (Esquites) Salad
Thank you so much!
Your talent in the Chocolate Cake department continue to grow skyward (as this 3 layer beauty attests). GREG
Wow, thanks!
There is nothing like a delicious rich chocolate cake. I can almost smell it Jeff. Your chocolate triangles give it a touch of grandness. I can only imagine how good this tastes.
Judee recently posted…Updated Vegan Lentil “MeatLoaf” Recipe
I remember your post for the chocolate triangles, and they’re perfect on this cake. I also remember an old fashioned chocolate cake you made (big beautiful layers) that would hold these triangles well too. They flecks of white actually make this cake even more interesting — and I was curious as to what they were, so thank you for explaining. A gorgeous dessert all around. 🙂 ~Valentina
Un tripudio goloso, una vera tentazione!!!!
speedy70 recently posted…PAGNOTTA all’ ORZO
Your baking talents seem to be endless. This truly is a cake for a grand celebration.
Karen (Back Road Journal) recently posted…Prague, One Of The Most Beautiful Cities In Europe
Thank you, Karen!
i love this for your best chocolate cake
recipe.
Two cream layers in between three cake sponges, what a delivery. Cake slice looks so delicious.
Thank you, Maria!
There is nothing like a delicious rich chocolate cake. I’m a chocolate cake lover that’s why i always interested in new chocolate cake recipe. This cake is looks so delicious. Thanks for sharing this recipe. Feel so happy if you visit my site: https://lisascakeshop.com/ where we provide cake services .
Thank you!