Speckled Chocolate Cake with Chocolate Ganache Buttercream

A tender white cake filled with speckles of chocolate and frosted with a decadent chocolate ganache frosting. This layered speckled chocolate cake is the perfect Easter or spring dessert!

How to Make Speckled Chocolate Cake

Making a layered cake can feel intimidating. Follow these tips and you are sure to make the perfect speckled chocolate cake for Easter dessert or any event!

• Read the entire recipe before you start– to ensure that you have all of the ingredients and allot the correct amount of time to prepare the cake and frosting before you plan on serving.
• Use room temperature ingredients- Set eggs to sit a room temperature for 20-30 minutes before baking or in a bowl with warm water for 5-10 minutes. Allow butter to sit at room temperature for 45min-1 hour before baking. To speed up the process, cut the butter into small pieces and place on a plate or microwave on 10 second increments.
• Measure flour accurately- Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Otherwise you may have a cake that is too dense. Tips on how to properly measure flour- Instagram Reel videos!
• Make sure your baking powder/baking soda is not expired- Baking Soda and Baking Powder can expire within 5-6 months so I always write the date I open the box. This may impact your cake from rising properly!
• Chocolate- Using quality chocolate is really important! I used Scharffenberger Chocolate but I would also recommend Ghiradelli, Guittard, Valhrona, or Trader Joes Bars are imported from Europe and are delicious!
• Ensuring the cake doesn’t stick to the cake pan- We have a 10 second video on IG showing the best way to get those cakes out! Spray with oil, line with a parchment round, spray with oil and lightly dust with flour.

How to Make Chocolate Ganache Buttercream

Chocolate Ganache Buttercream is so rich and decadent! This is not your standard insanely sweet American Buttercream. This chocolate frosting recipe requires high quality chocolate (I like to combine semi-sweet and dark chocolate), sugar, and butter, and heavy cream.

This chocolate frosting starts by making a decadent chocolate ganache. Plan ahead! The ganache needs to come to room temperature for 1-2 hours before it’s ready to be whipped into a fluffy buttercream.

• In a medium heat-proof bowl, combine the sugar and chocolate pieces
• In a medium saucepan, bring heavy cream to a simmer, placing the bowl of chocolate and sugar on top to slightly melt.
• Once the heavy cream is simmering, pour over the chocolate and whisk to combine. Mixture will be glossy and smooth. Stir in the vanilla, salt and butter pieces.
• Set aside to cool at room temperature for 1-2 hours or place in the refrigerator to speed up the process.
• Once cooled and solidified, add the chocolate ganache to a stand mixer fitted with a whisk or paddle attachment and whip on medium speed for 5-7 minutes or until light and fluffy.

CAN YOU MAKE SPECKLED CHOCOLATE CAKE AHEAD OF TIME?

If you are planning ahead or just don’t have the time to bake and frost the cake within the day you plan on serving, then follow the baking timelines below!

• If making the cake more than 2 days before you plan on serving: Bake the cake layers and allow to cool completely on a cooling rack. Wrap each layer of the cake in plastic wrap (twice) then foil and place in a freezer ziplock bag. Store flat in the freezer. Cake can be made 3 weeks in advance.
• Take cake out of the freezer the day before you serve and assemble and frost cake within 24 hours.
• Making the frosting in advance: Frosting can be made 1 week in advance and stored in an air tight container in the refrigerator. Take frosting out of the refrigerator for 1-2 hours, or until it reaches room temperature. In a stand mixer, re-whip the frosting until light and airy. Frosting should be spreadable.
• Frosting can also be stored in the freezer for 1 month in an airtight container. Take frosting out of freezer 24 hours before using to thaw in the refrigerator and re-whip in a stand mixer until light and airy. Frost Cake

HOW TO STORE A LAYERED CAKE

This chocolate speckled cake recipe should sit at room temperature 2-3 hours before serving. The best way to store the cake at room temperature is in a cake box or or cake storage container.

Placing cake in the refrigerator can actually pull out moisture and also pick up any odors that are present from other food. If placing in the refrigerator, it is recommended to store in a cake box or cake storage container.

The cake is best served at room temperatures- take the cake out of the refrigerator up to 2 hours before serving.

HOW TO ASSEMBLE A LAYERED CAKE

Assembling a layered cake doesn’t have to be complicated or require any special equipment. We have several short Reel Videos on IG that show you how to assemble a layered cake! Check them out here:

How to Fill a Cake with Jam Filling

How to Frost, Fill and Crumb Coat a Cake

3 Tips for Getting a Perfectly Level Cake

OTHER CAKE RECIPES TO TRY

Coconut Cake with Berry Compote

Carrot Cake

Blackberry Lavender Cake

Chocolate Speckled Cake

A tender and delicious Chocolate Speckled Layered Cake with the smoothest chocolate ganache buttercream 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings 12 people

Ingredients

  

• 3 cups all purpose flour
• 2 ½ tsp baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter at room temperature
• 1 ¾ cup granulated sugar
• ½ cup oil canola or vegetable
• 4 egg whites
• 2 eggs
• 2 teaspoon vanilla extract
• 1 cup whole milk room temperature
• ½ cup Semi- Sweet Dark Chocolate roughly chopped

Chocolate Ganache Buttercream

• 2 cups heavy cream
• 12 oz Semisweet Dark Chocolate- chopped
• 1 1/4 cups granulated sugar
• 1 1/2 sticks unsalted butter (12 tablespoons) cut into small pieces at room temperature

Instructions

 

Cake

• Preheat the oven to 350°F degrees. Line 2 8” cake pans with parchment rounds, spray with oil and lightly dust with flour. Set aside
• In a medium bowl, combine the All Purpose flour, baking powder, salt and whisk to combine. Set aside.
• In a stand mixer fitted with a paddle attachment, combine butter, oil and sugar and beat on medium speed for 5-7 minutes until light and fluffy.
• Add eggs one at a time, mixing until each egg is incorporated before adding the next egg. Add the vanilla extract and beat until combined.
• With the mixer on medium-low speed, alternate adding the dry ingredients and milk; beginning and ending with the dry ingredients. Be careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible and fold in chopped chocolate.
• Evenly distribute the cake batter into each prepared cake pan and bake for 32-35 minutes. Check cakes by inserting a toothpick in the center. If it comes out clean or with a few crumbs- cakes are done! *Each oven varies and baking times may differ by 5-10 minutes. Check the cake for doneness after 32 minutes.
• Place on a cooling rack for 10 minutes in the pan before turning the cake pan upside down to release the cake to completely cool.
• Prepare the Chocolate Buttercream Frosting.

Chocolate Ganache Buttercream

• In a medium heat-proof bowl, combine the sugar and chocolate pieces
• In a medium saucepan, bring heavy cream to a simmer, placing the bowl of chocolate and sugar on top to slightly melt.
• Once the heavy cream is simmering, pour over the chocolate and whisk to combine. Mixture will be glossy and smooth. Stir in the vanilla, salt and butter pieces.
• Set aside to cool at room temperature for 1-2 hours or place in the refrigerator to speed up the process.
• Once cooled, add the chocolate ganache to a stand mixer fitted with a whisk or paddle attachment and whip on medium speed for 2-5 minutes or until light and fluffy.

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