Chocolate Anniversary Cake Recipe

Directions

Prep the Oven & Pans

1. Preheat oven to 350°F (175°C).

2. Grease and line three 8-inch round cake pans with parchment paper.

Make the Chocolate Cake Layers

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

2. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract.

3. Slowly pour the wet ingredients into the dry mixture, stirring until just combined.

4. Carefully mix in the hot coffee or water. The batter will be thin—this is normal.

5. Divide the batter evenly among the prepared pans.

6. Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.

7. Cool the cakes in their pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Chocolate Buttercream (Filling)

1. In a mixing bowl, beat softened butter until creamy.

2. Gradually add sifted powdered sugar, cocoa powder, and a pinch of salt (if using).

3. Mix in the milk (or cream), one tablespoon at a time, until you reach a spreadable consistency.

4. Beat in the vanilla extract. Continue beating for 1–2 minutes to make the buttercream fluffy.

Assemble the Cake

1. Level the tops of the cooled cake layers if needed.

2. Place the first layer on a serving plate or cake board.

3. Spread half of the chocolate buttercream on top.

4. Place the second cake layer, gently pressing down, and spread the remaining buttercream.

5. Top with the third cake layer.

6. For a clean finish, apply a thin “crumb coat” of ganache (or leftover buttercream) and chill for 15–20 minutes before the final ganache coat.

Make the Glossy Ganache (Frosting)

1. Place the chopped chocolate in a heatproof bowl.

2. In a small saucepan, heat the cream and butter over medium heat until it just begins to simmer (do not boil).

3. Pour the hot cream mixture over the chocolate and let sit for 1 minute.

4. Gently stir until the chocolate is melted and the ganache is smooth.

5. Cool the ganache slightly until it thickens enough to spread but is still pourable.

Frost and Decorate

1. Pour or spread the ganache over the top of the cake, allowing it to drip down the sides.

2. Smooth with an offset spatula for a glossy finish.

3. While the ganache is still soft, place fresh raspberries on top (or around the base if desired).

4. Chill briefly to set the ganache or serve immediately for a more fluid finish.