Chocolate Layer Cake

This Chocolate Layer Cake is an elegant and decadent chocolate dessert, by far one of the best chocolate cakes ever. It is moist and rich, with thin layers of chocolate sponge cake brushed with espresso coffee, an irresistible chocolate and cream cheese frosting and with a silky chocolate ganache topping. It is simply hard to resist such a treat and it is definitely a true delight for all chocolate lovers.

How to prepare the chocolate layer cake?

The recipe for this cake is really easy and quick. For the thin chocolate sponge cake layers you simply need to divide the batter in two large baking sheets. This will easily ensure thin cake layers that don’t need any other trimmings. They also bake faster and cool more quickly than regular sponge cakes.

While the sponge cakes cool you can prepare the chocolate cream cheese frosting. There is no way you can go wrong with this amazing chocolate frosting. It whips up in a matter of minutes and all you have to do to rest is to assemble the cake.

Assemble the cake.

Divide the chocolate sponge cakes in half and start assembling the cake. Brush each layer of cake with a generous amount of coffee espresso. That will add moisture and enhance the chocolate flavor. You won’t feel the coffee at all. Spread a quarter of chocolate frosting and repeat with all the chocolate cake layers. Refrigerate the cake to set for at least 1 hour. 

Before serving you can trim the edges of the cake and cut in 8 or 12 slices. Pipe chocolate ganache on top of each slice and voila:) the chocolate cake is done. Easy, quick and totally impressive, 

Hope you will try this stunning Chocolate Layer Cake and enjoy it as much as we did!

If you like layers cake you might want to try this beautiful Strawberry Lemon Layer Cake or White Chocolate Cranberry Orange Layer Cake as well.

chocolate layer cake slice

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Chocolate Layer Cake main image

Chocolate Layer Cake

5 from 7 votes
This Chocolate Layer Cake is an elegant and decadent chocolate dessert, by far one of the best chocolate cakes ever. It is moist and rich, with thin chocolate sponge cake layers, an irresistible chocolate and cream cheese frosting and topped with a silky chocolate ganache.
Servings 12
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


Chocolate Sponge

  • 8 eggs
  • 1 cup (200g) sugar , divided
  • 1 tsp (5g) vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (2g) salt

For brushing the chocolate sponge layers

  • 3.5 fl.oz (100ml) espresso coffee , room temperature

Chocolate Cream Cheese Frosting

  • 8.5 oz (240g) semisweet chocolate
  • 2/3 cup (160g) whipping cream
  • 10 oz (300g) cream cheese, room temperature
  • 1/2 cup (60g) powdered sugar
  • 2 tbsp (16g) unsweetened cocoa powder
  • 1 tsp (5g) vanilla extract
  • 1 ⅔ cup (400g) whipping cream (35% fat) , chilled

Chocolate Ganache

  • 7 oz (200g) semisweet chocolate
  • 7 oz (200g) whipping cream


Prepare chocolate sponge cake.

  • Preheat the oven to 350F (180C). Grease and line with parchment paper two 12×16 inch (30x40cm) baking sheets. Set aside.
  • Separate egg whites from yolks. Add ¾ cup (150g) sugar over the yolks and mix until creamy. Add vanilla and mix to combine.
  • In a medium bowl whisk flour with cocoa powder, baking powder and salt and incorporate into the yolk mixture.
  • Whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until stiff peaks form.
  • Gently and gradually fold the whites into the yolks mixture.
  • Divide batter evenly into the prepared baking sheets. Spread the batter evenly and bake for about 8-10 minutes or until a toothpick inserted into the center comes out clean.
  • Sprinkle the sponge cakes with powdered sugar and cover them with parchment paper. This helps the sponge cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Let cool completely.

Prepare the chocolate cream cheese frosting.

  • Place chocolate and 2/3 cup (160g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
  • In a large bowl mix cream cheese until smooth. Add powdered sugar, cocoa powder and vanilla extract and mix to combine. Mix in melted chocolate.
  • Add whipping cream and mix until stiff peaks form.

Assemble the cake.

  • Cut each sponge cake in half.
  • Place a bit of frosting onto a serving platter. Add the first layer of sponge cake. Brush with espresso coffee.
  • Gently spread ¼ of the chocolate cream cheese frosting.
  • Repeat with the remaining sponge cake layers.
  • Top the cake with remaining chocolate cream cheese frosting.
  • Refrigerate the cake for at least 1 hour or even overnight.
  • Trim the edges of the cake and cut into 8 or 12 rectangle slices.

Prepare chocolate ganache.

  • Place chocolate and whipping cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
  • Let cool at room temperature until thickens to a piping consistency.
  • Transfer the chocolate ganache to a piping bag fitted with 1M tip.
  • Pipe chocolate ganache on top of each slice.
  • Enjoy!



Serving: 1 servingCalories: 587kcalCarbohydrates: 52.4gProtein: 10.1gFat: 41.9gSaturated Fat: 24.9gCholesterol: 207mgSodium: 208mgPotassium: 371mgFiber: 4.2gSugar: 39.9gCalcium: 106mgIron: 3mg
Calories: 587kcal
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. 5 stars
    Yummy, looks fantastic I have all the ingredients in hand and so I better get started. I believe I’ll taste good too 😋. Thank you for your effort chef 🌞😎

    1. Ella-HomeCookingAdventure Author says:

      Hope you will try it out:) Enjoy!

      1. What temp should the oven be set to?

        1. Ella-HomeCookingAdventure Author says:

          The oven should be preheated at 350F (180C). Mentioned in the video, add it to the directions as well. Thank you for noticing.

  2. I made this cake on the weekend & it was something else! The espresso works really well with the chocolate and the layers were so moist and fluffy. The cream cheese chocolate frosting was spot on too! Also, I love the printable recipe and adjustable servings! Thanks for an awesome production

    1. Ella-HomeCookingAdventure Author says:

      So glad you enjoyed the cake John.. we really loved it too:)

  3. For the cream cheese frosting the whipping cream that states 35% fat is it the same dairy whipping cream as the one that is in the chocalate mixture

    1. Ella Marincus-HomeCookingAdventure Author says:

      yes.. same whipping cream

  4. This looks amazing! Is there something I could use to replace the espresso as I am not a coffee drinker and do not like the taste?

    1. Ella Marincus-HomeCookingAdventure Author says:

      You can simply leave the espresso out. Will be as good.

  5. Ella, I am little confused, in the recipe for the Chocolate Ganache says : 7 oz (200g) semisweet chocolate and 7 oz (200g) whipping cream. For the Chocolate Cream Cheese frosting: 8.5 oz (240g) semisweet chocolate and 2/3 cup (160g) whipping cream.
    But in the recipe where you uses the Chocolate Ganache?

    1. Ella Marincus-HomeCookingAdventure Author says:

      The chocolate ganache is only for the topping.. to pipe on top of each slice.. that can be optional

  6. 5 stars
    So sorry, I hadn’t finished reading the recipe, it’s delicious


  7. 5 stars
    This looks delicious, can it be frozen?

    1. Ella Marincus-HomeCookingAdventure Author says:

      Yes.. it freezes really well.

  8. How far in advance can this cake be made? Thank you

    1. Ella - Home Cooking Adventure Author says:

      You can make this cake with even two days in advance and keep it refrigerated or even earlier and freeze until needed.

  9. Hi
    I’m wondering how this will travel on a plane. I’m taking a 3 hour flight and I want to bring this as a surprise.

    1. Ella - Home Cooking Adventure Author says:

      I think it should be fine. The frosting is made with semisweet chocolate, whixh holds its shape. What you can also do, is to freeze them before flying. And they will have time to thaw nicely in the plane.

  10. Kristen Larkin says:

    5 stars
    I’ve made this cake 3 times, making again today. Love it! Making it for more wine dinner for 80 people. Pairing it with a cabernet.

    1. Ella - Home Cooking Adventure Author says:

      Sounds awesome. So glad you tried it out. It is one of my favorite cakes.

  11. Lori Cullen says:

    5 stars
    Delicious stunner of a recipe! Mine didn’t look quite as nice but they sure tasted good! Thank you for the recipe and well written instructions.

    1. Ella - Home Cooking Adventure Author says:

      I am glad you tried this recipe Lori. Wish you and your family a Happy New Year!

  12. The video isn’t embedded.

    1. Ella - Home Cooking Adventure Author says:

      It is embedded, maybe just give a refresh to the page and it will show up. Hope you will give it a try.

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