• Home
  • About
  • Recipe Index

Cookie Madness

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
×
Home » Chocolate Cakes

Melissa's Chocolate Cake

Modified: Feb 3, 2025 · Published: May 3, 2010 by Anna · This post may contain affiliate links · 1 Comment

Jump to Recipe

Melissa's Chocolate Cake is an excellent chocolate cake recipe from my friend, Melissa. I can't remember exactly when she gave me this recipe, but it's a good one to try if you're looking for an easy double chocolate layer cake that fits two 8-inch pans.

Jump to Recipe
Melissa's Chocolate Cake is an 8-inch two layer cake with a ganache type frosting.

8-Inch Chocolate Layer Cake

Melissa's Chocolate Cake is a combination adapted from one in a book called The Best Recipe. As mentioned, it is designed to fit two 8x2 inch round cake pans. It's also very sticky so you'll need to grease and flour those pans well.

Melissa's Chocolate Cake with Ganache Frosting.

Pound Plus Bar Frosting

I've since used this frosting on a lot of different cakes and it's quite good, but a little pricey since it calls for a pound of chocolate. You can use good quality chocolate chips as a substitute, but actual chopped chocolate gives it a better texture. My go-to for large amounts of chocolate is the Trader Joe's Pound Plus Bar.

Recipe

favorite cakes

Melissa's Chocolate Cake

Anna
An easy chocolate cake with a very rich and creamy ganache frosting.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 8

Ingredients
 

  • 1 ¾ cups all-purpose flour (8 ½ oz or about 240 grams)
  • 1 cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 ½ teaspoons baking soda
  • ¾ cup unsalted butter at room temp. (170 grams)
  • ⅔ cup granulated sugar (130 grams)
  • ⅔ cup light brown sugar (135 grams)
  • 2 extra-large eggs at room temp
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk at room temp
  • ½ cup sour cream at room temp OR full fat yogurt
  • 2 tablespoons brewed coffee

Chocolate Cream Frosting

  • 1 ½ cups heavy cream
  • 16 ounces bittersweet or semisweet chocolate chopped fine
  • ⅓ cup corn syrup
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees. Grease two 8 inch round cake pans and line the bottoms with wax paper or parchment circles. Grease the paper and dust the pans with flour.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  • With an electric mixer, beat the butter and sugars on high speed until light, approx. 5 minutes. Add the eggs and vanilla and mix well, scraping bowl often.
  • Combine the buttermilk, sour cream, and coffee in a small bowl or large Pyrex mixing cup. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Divide the batter between the two pans and smooth the tops with a spatula.
  • Bake on the middle rack for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling.
  • Place cake on a serving plate, flat side up. Frost the top of that layer with the butter cream (I use the frosting below). Place the second layer on top, also flat side up, and front the top and sides.
  • To make the frosting, place chocolate in heatproof bowl. Bring cream to boil in small saucepan over medium-high heat; pour over chocolate. Add corn syrup and let stand 3 minutes. Whisk gently until smooth; stir in vanilla. Refrigerate 1 to 1 ½ hours, stirring every 15 minutes, until mixture reaches spreadable consistency.
Keyword Chocolate Cake
Tried this recipe?Let us know how it was!

More Chocolate Cakes on Cookie Madness

  • A slice of Brooklyn Blackout Cake to illustrate the recipe.
    Brooklyn Blackout Cake
  • Gigi's Triple Chocolate Truffle Cake
    Gigi's Triple Chocolate Truffle Cake
  • Coconut Ring Cake from The Pillsbury Bake-off 1971
    Ring of Coconut Cake
  • Oreo Pudding Poke Cake
    Oreo Pudding Poke Cake

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *






  1. Katrina says

    May 03, 2010 at 1:16 pm

    Oh, I've missed your blog. Internet at our duplex has been down for 5 days now, with Kevin (the computer geek) out of town. I'm going crazy. 😉
    I'm at our church "borrowing" their WiFi right now.
    More cake, coming up!
    I made your Pecan Chewies today (put some toffee bits in with them, too.) Kevin gets home tonight and he LOVES those cookies. Plus I made ice cream yesterday, so I had egg whites.
    He better get the internet back up tonight. 😉

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

About

Footer

About

Privacy

Contact

    Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    © All rights reserved. Do not copy, distribute, or reproduce without permission.