Description
A homemade Cheesecake Factory copycat made with three moist chocolate cake layers and a rich semisweet chocolate fudge frosting.
Ingredients
For the Chocolate Cake
- 1 3/4 cups (220 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (65 g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1/2 cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) very hot water
For the Chocolate Fudge Frosting
- 20 ounces (570 g) semisweet baking chocolate, finely chopped
- 2 cups (480 ml) heavy cream
- 6 tablespoons (85 g) unsalted butter
- 1/2 cup (60 g) powdered sugar, sifted
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon fine salt
Instructions
Make the Cake
1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until combined.
4. Pour the wet ingredients into the dry ingredients and mix just until combined. Slowly stir in the very hot water until the batter is smooth. The batter will be thin.
5. Divide the batter evenly among the three prepared pans, about 465 to 470 g per pan if using a kitchen scale.
6. Bake for 30 to 35 minutes, starting to check at 30 minutes. The cakes are ready when the centers spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool the cakes in the pans for 10 to 15 minutes. Turn them out onto wire racks, remove the parchment, and let them cool completely before frosting.
Make the Fudge Frosting
8. Place the finely chopped semisweet chocolate in a heatproof bowl.
9. Heat the heavy cream and butter in a saucepan over medium-low heat until the butter has melted and the mixture is hot and steaming. Do not let it boil vigorously.
10. Pour the hot cream mixture over the chocolate. Let it stand for 3 minutes, then stir gently from the center until smooth.
11. Stir in the powdered sugar, vanilla, and salt. Let the frosting cool at room temperature until thick and spreadable. If it is still loose, give it more time to cool before using it.
Assemble the Cake
12. Place one cake layer on a serving plate or cake stand. Spread about 3/4 cup frosting evenly over the top.
13. Add the second cake layer and spread with another 3/4 cup frosting. Place the third cake layer on top.
14. Spread a thin layer of frosting over the top and sides as a crumb coat. Cover the cake with the remaining frosting.
15. Chill for 30 to 45 minutes before slicing. If the cake has been refrigerated for several hours, let it stand at room temperature for about 20 to 30 minutes before serving.
Notes
Natural cocoa: Use natural unsweetened cocoa powder for this recipe rather than Dutch-process cocoa, since the leavening has been balanced around natural cocoa and buttermilk.
Frosting consistency: The frosting thickens as it cools. If it looks too thin, let it cool longer before adding more powdered sugar.
Make ahead: The cooled cake layers can be wrapped tightly and kept at room temperature for one day before assembling.
Storage: Store the finished cake covered in the refrigerator for up to 3 days. Unfrosted cake layers can be frozen, well wrapped, for up to 2 months.
Nutrition: Nutrition information is an estimate and may vary depending on the ingredients and brands used.
- Prep Time: 35 minutes
- Additional Time: 2 hours 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 755 kcal
- Sugar: 65 g
- Sodium: 505 mg
- Fat: 45 g
- Saturated Fat: 23 g
- Carbohydrates: 86 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 92 mg