If you’re a chocolate lover, this moist chocolate birthday cake is the ultimate treat! Rich, soft, and topped with a simple, silky chocolate ganache frosting, it’s easy to make and perfect for any celebration!
Jump to:
A chocolate birthday cake is the ultimate celebration dessert! Made with rich, deep chocolate flavors and covered in a silky chocolate ganache, it’s the perfect balance of indulgence and elegance.
This cake starts with a moist chocolate buttermilk cake, giving it a soft, tender crumb. It’s paired with a simple chocolate ganache frosting, made with just chocolate and cream for a smooth, glossy finish.
Whether it’s for a birthday, holiday, or any special occasion, this cake is a dream for chocolate lovers. Every bite is rich, fudgy, and absolutely irresistible!
Why you'll love this recipe
Craving for more Chocolate recipes? Give these a try: Triple chocolate brownies, Whipped Chocolate ganache and Chocolate cake pops.
Ingrédients You Need
Here’s what you’ll need to make this simple chocolate ganache cake:
- Flour – Cake flour is best for a soft, tender cake, but you can use all-purpose flour. For accuracy, weigh your ingredients with a digital scale.
- Cocoa Powder – Use unsweetened Dutch-processed cocoa powder for a deep chocolate flavor and a smooth texture.
- Leavening – A mix of baking soda and baking powder ensures a light, fluffy cake.
- Vegetable Oil – Use a neutral oil like sunflower, canola oil, or grapeseed oil for extra moisture. You can substitute with melted butter if preferred.
- Eggs – Use room temperature eggs for better mixing. If they’re cold, let them sit in warm water for a few minutes.
- Sugar – White granulated sugar works best, but you can swap it for brown sugar for a deeper flavor.
- Buttermilk – Essential for moisture and a slight tang. You can replace it with whole milk, plain yogurt, or sour cream.
- Coffee – Enhances the chocolate flavor without tasting like coffee. You can replace it with water or use espresso powder + water.
- Vanilla & Salt – Pure vanilla extract and fine salt table, both enhance flavor and balance the sweetness.
- Chocolate – Use high-quality dark chocolate (at least 55-70% cocoa) for the ganache, like semi-sweet or bittersweet chocolate.
- Heavy Cream – Use full-fat heavy cream (at least 30-35% fat) to get a smooth, glossy ganache.
How to Make the Happy Birthday Chocolate Cake
Here’s a quick visual guide! Don’t forget, the full instructions with exact ingredient measurements are in the main recipe card below.
In a large bowl mix and sift together the dry ingredients, flour, cocoa powder, baking powder, baking soda and salt.
In another large bowl or the large mixing bowl of a stand mixer, whisk together the remaining wet ingredients, eggs, sugar, vanilla extract, and vegetable oil, then add the buttermilk and black coffee.
Add the dry ingredients to the first mixture in several batches and mix after each addition with a rubber spatula to obtain a smooth and homogeneous cake batter.
Preheat oven to 329°F / 165°C and line three 6 inches / 15 cm round cake pans with parchment paper.
Pour the mixture into the 3 cake pans and bake for about 35-40 minutes (without opening the door during the baking time).
Let the chocolate cakes cool in the pan, then carefully remove them from the pan and let them cool completely upside down on a wire rack.
Finely chop the chocolate and place it in a bowl with the cocoa powder. Heat half of the heavy cream until simmering, then pour it over the chocolate. Let sit for a few seconds, then stir until smooth.
Add the cold heavy cream and mix again. Cover and chill for 4-6 hours until fully cooled.
Whip the chocolate frosting on medium-slow speed for 2-3 minutes until thick and fluffy.
Trim the tops of the cakes with a cake leveler or serrated knife for even layers.
Place the first cake layer on a cake board and turntable. Spread a thin layer of ganache with an offset spatula, then add the second cake layer and more frosting. Repeat with the last layer.
Cover the cake with a thin crumb coat, then add a thicker layer of ganache, creating a wave effect with a spatula or spoon. Chill for at least 1 hour, then decorate with sprinkles, pearls, or chocolate shavings before serving.
Serving Suggestions
- Classic & Simple – Serve slices as is with a warm cup of coffee, tea, or a glass of cold milk.
- With Ice Cream – Pair with vanilla, caramel, or chocolate ice cream for an extra indulgent treat.
- Fruity Touch – Add fresh berries like raspberries, strawberries, or a drizzle of berry sauce for a sweet contrast.
- Whipped Cream – A dollop of whipped cream makes it even lighter and creamier.
- Chocolate Overload – Drizzle with extra ganache or serve with chocolate shavings for the ultimate chocolate lover’s dessert!
Tips for this recipe
Storage Instructions
Fridge storage: This birthday cake can only be stored in the refrigerator, in a cake box or under plastic wrap for about 5 days.
How to freeze it? To freeze the leftover cake, place it cut into slices and wrap it well with plastic wrap in the freezer for up to 3 months.
How to make the chocolate cake ahead of time? The cake layers can be made several days in advance and stored under plastic wrap in the refrigerator, or you can freeze them for up to 3 months.
Freezing the ganache? It is possible to freeze the ganache but before it is whipped, once whipped it can be kept in the freezer when it is already on the cake.
Variations & Substitutions
Recipe Questions
How do I make my chocolate cake extra moist?
Use buttermilk or sour cream and don’t overbake! Checking with a toothpick helps.
How do I get smooth chocolate ganache?
Use high-quality chocolate and stir gently after adding warm cream. If lumpy, reheat slightly and whisk.
Can I make this without coffee?
Absolutely! Replace coffee with hot water or milk—but coffee enhances the chocolate flavor without making it taste like coffee.
You will also love
I hope you loved this best chocolate cake recipe! Leave a rating and let me know what you think. Happy baking!
Print
Chocolate Birthday Cake
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
Description
Recipe for a simple and ultra greedy chocolate birthday cake with a chocolate buttermilk sponge cake and a whipped chocolate ganache (for a 6 inches / 15 cm cake pan, about 8 - 10 slices)
Ingredients
Chocolate cake
- 225 g ( 1 ¾ cups) Flour - Cake flour
- 80 g ( ⅔ cup) Cocoa powder - unsweetened
- 1 tsp. baking powder - approx. 6 g
- 1 tsp baking soda - about 6 g
- ½ tsp. salt - approx. 3 g
- 3 Eggs - Room temperature
- 345 g (1 ¾ cups) Granulated Sugar
- 1 ½ tsp. Vanilla extract
- 160 ml (¾ cup) Vegetable oil - sunflower or grape seed oil
- 190 ml (¾ cup) Buttermilk - or yogurt
- 170 ml ( ¾ cup) Black coffee - or water
Chocolate ganache
- 200 g (7 oz) Baking Chocolate - semi-sweet
- 400 ml (1 ⅔ cups) Heavy cream - 30% or 35 % fat
- 10 g ( 1 ½ tbsp) Cocoa powder unsweetened
Instructions
Chocolate cake
- Preheat oven to 329°F / 165°C and prepare 3 round cake pans of 6 inches / 15 cm diameter with parchment paper only in the bottom of the pan.
- In a bowl, mix and sift together all the dry ingredients, flour, unsweetened cocoa powder, salt, baking powder and baking soda.
- In another large mixing bowl place the eggs with the sugar, vanilla and vegetable oil and mix with an electric mixer for about 2 minutes until smooth.
- Then add the buttermilk and coffee and mix again with a mixer to incorporate them.
- Finish by adding the dry ingredient mixture in batches and mix after each addition with a spatula or whisk until the batter is smooth.
- Divide the batter into 3 and distribute it into the prepared cake pans.
- Bake the cakes in the oven at half height for about 35-40 minutes until they are completely baked.
- Check for baking by plunging a knife blade or toothpick into the center of the cake, it should come out clean or with crumbs, if you still have liquid batter, extend the baking time by 5 minutes.
- Let the cakes cool a little in their molds before turning them out carefully and leaving them upside down on a rack until they are completely cool.
- Cover with plastic wrap and place in the refrigerator for at least 2 hours before assembling.
Chocolate Ganache
- Chop the chocolate with a knife and place in a large container with the cocoa powder.
- Bring half of the heavy cream to a boil in a saucepan and remove from heat at the first boil.
- Pour the hot cream all at once over the chocolate and cocoa and let it stand for a few moments before mixing with a spatula until you have a smooth ganache without lumps.
- Add the other half of the cold heavy cream and mix again to incorporate it.
- Mix the ganache with a hand blender to smooth it, then cover with plastic wrap and place in the refrigerator for at least 6 hours.
Assembly
- Cut out the bumps of the chocolate cakes with a cake leveler.
- Take out the cooled chocolate ganache and mix it with an electric mixer at medium-low speed until you have a thick, firm and smooth ganache.
- Place a first sponge cake on a cake board, placed on a cake turntable.
- Add a layer of chocolate ganache on top of the cake layer and spread it with an angled spatula.
- Cover with the second layer of chocolate cake and apply another layer of chocolate ganache and smooth it with the spatula.
- Finish with the last layer of chocolate cake and cover the entire cake with a thin layer of ganache.
- Immediately apply another layer of ganache, this time thicker, over the entire cake.
- Decorate with sprinkles or chocolate shavings and place in the fridge for one hour before serving.
Notes
Storage: Up to 5 days under plastic wrap and up to 3 months in the freezer.
Tips:
- Use a Digital Scale – Weighing ingredients gives better accuracy and ensures a perfect cake.
- No Buttermilk? – Substitute 1 cup of milk + 1 tbsp lemon juice or vinegar, let sit for 5 minutes.
- No Hot Coffee? – Replace with hot water or warm milk. Coffee enhances chocolate flavor but isn’t essential.
- Room Temperature Ingredients – Let eggs, milk, and butter sit out before baking for a smoother batter.
- Don’t Overmix – Mix just until combined to keep the cake light and fluffy.
- Chill Before Frosting – A cold cake is easier to stack and frost without crumbling.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: cake, dessert, layer cake
- Cuisine: American
I made the recipe as is, no changes and it was delicious. The cake was super moist and the ganache frosting was delicious. Very easy to make too. Thank you for the recipe!
Hello
Thank you for your recipes! Everything is well explained. I only prepared the ganache with hot cream, so it's super hard. What can I do to make it smoother and creamier?
Hello, did you use 200 ml of hot cream to melt the chocolate and then add the other half cold? If you used the right amount of cream, which is 400 ml, and the ganache still seems too hard after chilling, you may have used chocolate that is over 54%? You can add a little more cream, max 100 ml for 200 g of chocolate. But the cream also needs to be whipped, which is what gives it its creamy, firm texture.