I Love Lucy’s Chocolate Cake
This isn’t just any chocolate cake—it’s the chocolate cake. Passed down through the generations, this rich, fudgy treat has been a staple at every family gathering, from birthdays to “just because” days. But, I couldn’t help myself and I had to add my own special twist to take it to the next level.
So, what’s the secret to my version of this cake? Well, we’re talking three glorious layers of moist chocolate cake, a luscious ganache filling, and a silky-smooth chocolate buttercream frosting that’ll make you weak in the knees. Yeah, we’re going all out, and trust me, one slice of this beauty won’t be enough.
My family’s original recipe? Oh, it’s a keeper. Simple, classic, and absolutely delicious. But I wanted more (because, when it comes to chocolate, can you ever really have enough right). That’s when inspiration struck—why not add more layers and more chocolate.
So, I upped the ante by throwing in layers of gooey ganache in between those cake slices. Imagine biting into a cake, and boom—there’s that rich, smooth chocolate sauce melting in your mouth. Pure bliss. But why stop there? I also whipped up a fluffy chocolate buttercream frosting, because that’s what I was feeling in the moment.
And let’s be real, it’s the ganache that makes all the difference. It’s rich, smooth, and adds that perfect decadent touch. Combined with the buttercream, it’s a game-changer.
Ingredients:
For the cake:
2 cups white sugar
2 eggs
2 sticks butter (room temperature)
1 cup sour milk (whisk 2 tbsp of apple cider vinegar into 1 cup of milk, let it sit for a few minutes)
2 1/2 cups flour
1/2 cup cocoa powder
2 tsp baking soda
1 tsp salt
For the chocolate ganache:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
For the chocolate buttercream frosting:
2 sticks butter
3/4 tsp vanilla
1/2 tsp salt
1/3 cup cocoa powder
3 tbsp cream
3 1/4 cups powdered sugar
Directions:
Prepare the cake batter:
Preheat your oven to 350°F.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Gradually mix in the sour milk.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Bake the cake:
Line 3 round cake pans with parchment paper and evenly divide the batter between them.
Bake for 8-10 minutes, but check for doneness by inserting a toothpick into the center. If it comes out clean, the cakes are done. If not, continue baking in 5-minute intervals until fully cooked.
Once done, remove the cakes from the oven and allfow them to cool completely.
For the ganache:
While the cakes are baking, heat the cream in a small saucepan until it just begins to boil, then immediately remove from heat.
Gradually whisk in the semi-sweet chocolate chips until the mixture becomes smooth and glossy. Set aside to cool slightly.
For the buttercream frosting:
In a large bowl, whip the softened butter with an electric mixer until light and fluffy.
Add the cocoa powder and continue to whip until combined.
Gradually add in 1 cup of powdered sugar followed by 1 tablespoon of cream and 3/4 teaspoon of vanilla. Repeat this process until all powdered sugar, cream, and vanilla are incorporated.
Continue to whip the frosting until it reaches a smooth, fluffy consistemncy.
Assemble the cake:
Once the cakes have cooled, place the first layer on your cake stand or serving plate.
Spread a layer of chocolate ganache over the top, followed by a layer of buttercream frosting.
Add the second cake layer and repeat the process with the ganache and buttercream.
Place the final cake layer on top and frost the entire cake with the remaining buttercream. You can use piping bags, a spatula, or a scraper to achieve the desired look.
Decorate with chocolate shavings, raspberries, or sprinkles on top.