Chocolate 3 Layer Cake Recipe

This recipe is for a chocolate 3 layer cake made of chocolate cake, chocolate cream cheese frosting and a delicious chocolate topping.


2 cups all purpose flour
1 cup unsweetened cocoa
3/4 cup brown sugar, lightly packed
3/4 cup granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups milk
4 teaspoons lemon juice
4 eggs
1 teaspoon vanilla

Chocolate Cream Cheese Frosting
2 1/4 cups confectioners sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
6 ounces cream cheese, room temperature
3/4 cup butter, at room temperature
9 ounces chocolate, grated.
3/4 cup sour cream

Chocolate Ganache
6 cups chocolate melting wafers
2 cups whipping cream

Serves 6 - 8



Preheat oven to 350 degrees F.

Grease and line two 8 inch cake pans with parchment paper.

In a large bowl, combine the flour, cocoa, brown sugar, granulated sugar, baking soda and salt.

Add the butter and mix until a crumbly texture forms.

In a small bowl, stir the milk with the lemon juice.

Add half the milk mixture, and blend well.

Beat in the remaining milk mixture, eggs, and vanilla until batter is smooth, scraping the sides of the bowl as needed.

Pour the batter evenly into the prepared cake pans.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cook in pan for 10 minutes, and then flip pan onto wire rack and let cakes cool entirely before slicing each in half and frosting.

Chocolate Cream Cheese Frosting

On the top of a double boiler, melt the grated chocolate stirring occasionally.

As it melts, in a bowl, sift the confectionersí sugar, cocoa, and salt and stir together.

In a mixing bowl, beat the cream cheese and butter with a mixer on medium-high speed until smooth.

Reduce speed to low and add sugar-cocoa mixture in increments.

Beat until combined. Pour in melted chocolate and beat in. Add the sour cream and beat until combined and creamy smooth.

Chocolate Ganache

In a double boiler, or a pot filled with water and a bowl, melt chocolate and whipping cream on low heat. Let cool slightly. Pour ganache over top of cake making sure it gets all of the sides. Place in fridge to let harden up a bit. Serve.