Do you like chocolate? Do you want the ultimate chocolatiest chocolatey chocolate cake as in chocolate on chocolate on chocolate? Here it is.

It is tall, dark, rich and handsome. I mean delicious. Well it is handsome too, and if I weren’t already married I would consider marrying this cake. But that would be silly, right? NO.

For this cake I use Hershey’s Special Dark cocoa powder. In the description of the cocoa, Hershey’s actually uses the words “premium” and “sophisticated.” It’s like the Chanel of cocoa only its under $6 and you can buy it at your local grocery store. It does not exponentially increase in value sitting on your shelf (and why would you leave it sitting on your shelf?!), but otherwise it is in the same category. There are four layers of dark chocolate cake with a smooth and creamy milk chocolate frosting, but because that just isn’t enough chocolate, it is then glazed with a dark chocolate ganache.

So if you have a birthday coming up, or need a dessert for Valentine’s Day, or finished all your errands (yay! reason to celebrate!) I recommend you give this cake a whirl.

Chocolate Cake with Chocolate Frosting and Chocolate Ganache…with sprinkles

Chocolate Cake

• non-stick spray
• 1 1/2 sticks unsalted butter, at room temperature
• 1 1/4 cups packed dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 egg yolks
• 1 1/2 cups buttermilk
• 2 teaspoons vanilla extract
• 1 cup Hershey’s Special dark cocoa powder
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt (table salt works just fine)

Pre-heat oven to 350 degrees. Line 4 8″ round cake pans with parchment paper and spray with non-stick spray (if you do not have 4 cake pans, grease two and bake in two batches). In a medium bowl, sift together flour, cocoa, baking soda, baking powder and salt. In a large mixing bowl cream butter and sugars until light and fluffy. Add eggs, yolks and vanilla, beating until combined. Add buttermilk and mix again, scraping down bowl with a rubber spatula as needed. Add flour and cocoa mixture and beat until just combined. Do not over mix! Pour evenly (layers will be thinnish) into 4 pans. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool for 10 minutes, then remove from pans and place on a wire rack to finish cooling.

Chocolate Frosting

• 1 1/2 sticks unsalted butter, at room temperature
• 3 cups confectioners’ sugar
• 4 teaspoons unsweetened cocoa
• 2 teaspoons Hershey’s Special Dark cocoa powder
• 6-9 tablespoons milk

In a medium bowl, cream the butter. Combine sugar and cocoa, and slowly add to the butter. Add 4 tablespoons milk, mixing until combined, then whipping until desired consistency is reached, adding more milk as necessary. You want a light and fluffy frosting.

To assemble, start by taking four rectangular pieces of wax paper and lay on cake stand or plate in a circle (there will be no wax paper in the center). This is my trick so when you frost the cakes, the extra frosting lands on the wax paper that you simply remove when you are done. Your cake plate remains clean.

Place one cake layer on wax papers. Dollop a healthy 1/2 cup (or slightly more) frosting on top. Spread evenly and over to sides. Add second and third layers, and repeat. Finish with final layer. Place rest of frosting on top and spread down sides. Once cake is frosted, place in refrigerator for 30 minutes.

Chocolate Ganache

• 8 ounces semi-sweet chocolate chips
• 2/3 cup heavy whipping cream

Place chocolate chips in a medium glass mixing bowl. Pour heavy whipping cream into a  liquid (glass) measuring cup. Microwave until boiling. Carefully remove from microwave and pour over chocolate chips. Cover with plastic wrap and let sit for 5-7 minutes. Remove plastic wrap and whisk until glossy and smooth. Let sit for another 2 minutes, then pour over cake, letting ganache drip down the sides. Top with sprinkles and ENJOY!