Chocolate Cake IV

18 Reviews
ADD YOUR REVIEW
Prep Time
30 Mins
Bake Time
30 Mins
Yield
Makes 12 to 14 servings
By Florence Neavoll, Salem, Oregon
January 2006
RECIPE BY Southern Living

This chocolate cake took the title as "Your Best Recipe" Category Winner. The IV in the title comes from the four types of chocolate used in this outstanding cake.

Ingredients

  • PAM Original No-Stick Cooking Spray
  • CRISCO Vegetable Shortening
  • 1/2 (4-ounce) semisweet chocolate baking bar, chopped
  • 1/2 (4-ounce) bittersweet chocolate baking bar, chopped
  • 1/2 cup butter, softened
  • 2 cups firmly packed DOMINO Light Brown Sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups cake flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup buttermilk
  • 1 cup boiling water
  • Coffee Liqueur Ganache Icing
  • Mocha-Chocolate Cream Filling
  • Garnish: dark chocolate curls

How to Make It

Step 1

Coat 3 (8-inch) round cake pans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.

Step 2

Melt chocolates in a small saucepan over low heat, stirring until smooth.

Step 3

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.

Step 4

Sift together cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in 1 cup boiling water. Pour batter evenly into prepared pans.

Step 5

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Step 6

Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.

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Ratings & Reviews

SharonOaks's Review

DianaDia
December 06, 2012
This cake is fantastic. I made it for my daughter's wedding and my brother tasted it and had me make it for his. I quadrupled the recipe and did two tiers. After the wedding there was a four-inch square left that my brother took home with him. He said everyone raved over the groom's cake. Now I get requests for it for birthdays and anniversaries. It takes time and is involved but so very worth it.

HappyChef2002's Review

Myra
July 21, 2012
This cake is beyond amazing! This cake is full of texture and is very moist. The mousse filling is light and creamy and the ganache is absolutely delicious. Wonderful pairing of textures and taste. I have made this so many times. It is always a huge hit! Making it for a dinner party tonight. Can't wait to indulge once again.

Anjz12's Review

HappyChef2002
November 02, 2011
I prepared this cake last week. I must admit it is the most liked and appreciated cake I have ever made. I loved the filling. Next time I might just double the recipe for filling to use it as frosting as well. I did cut down on coffee (didn't use coffee liquor). Cake almost looked like the picture. Any advice on how I can add my own picture?

DianaDia's Review

Pudsmom
October 20, 2011
This cake is amazing,I made it for a birthday and everyone loved it.I have tried several recipes searching for The chocolate cake and this is it,I have found it.

catholicaggie's Review

CookCarlan
September 04, 2011
I just spent all morning making this cake. By far, the most involved dessert I have ever made. But, it looks so yummy...just like the photo. I will be trying it tonight when our guests arrive. Yum! The ganache tastes very bitter. I hope that I made it right. I spread it very thin, so I hope it doesn't over-power the cake.

seaside725

Anjz12
December 15, 2016
This cake looks beautiful when finished.  It is a long process and the cake itself was a bit dry, but it was tasty and I would make it again for a special occasion. 

chiachee1's Review

seaside725
November 04, 2013
My friend made this for my birthday. Amazing!! Finally coaxed her into giving me the recipe. As much as I love it, I think I'll try frosting it with the buttercream just to see how that goes.

pml9801's Review

4gaileybird
October 30, 2013
N/A

sletkeman's Review

Sandralgarth
May 14, 2012
My son requested a chocolate cake for his 21st birthday so I made this one. Unfortunately I was in a rush and I made at least one mistake...used whipping cream for the buttercream instead of half & half but it was delicious. Also got confused by the cake recipe....is it supposed to be 4 oz. for each chocolate type? Or 1/2 of a 4oz. chocolate bar for each type? I only used 2 oz. of each and it turned out great.

Pudsmom's Review

catholicaggie
March 25, 2011
I loved this cake. Didn't have 8 inch pans, so used three thin 9 inch pans instead (the ol' tinned steel Bake-king ones with the arm that slides around underneath to loosen the cakes so there was no fussing with parchment paper, etc.) and reduced bake time to 18 min, and checked, prob went to 20. Also, for the buttercream, did 2/3 cup whipping cream to 1/3 cup freshly brewed espresso instead of coffee power, which I didn't have. Chilled both filling and ganache in fridge, and both worked well. Will make again.