Chocolate Carrot Layer Cake with Chocolate Cream Cheese Buttercream
I am all about a classic dessert, but sometimes a fudgy twist is absolutely necessary and, in this case, IT IS 100% NECESSARY. This show-stopping cake will delight any guest for any occasion.
Learn how to make this classic Chocolate Carrot Cake with the helpful tips and photos below.
Chocolate Carrot Layer Cake with Chocolate Cream Cheese Buttercream
CHOCOLATE CARROT CAKE INGREDIENTS:
Eggs: This cake has quite a few eggs, they really help bind and build up the structure of the cake.
Avocado oil: Vegetable oil will work fine as well.
Granulated sugar and brown sugar: Stick with the blend of both. The brown sugar really packs a lot of flavor and moisture
Buttermilk: Buttermilk is my go-to when baking. If you don’t have it on hand simply set aside 1 cup of whole milk and add 1 TBS of white vinegar to it and let sit on the counter for 20 minutes to allow it to curdle slightly.
Vanilla extract: You can sub this with vanilla bean paste for an extra layer of deliciousness.
All-purpose flour: my favorite brand is King Arthur un-bleached
Cocoa powder: I use a blend of Hershey’s unsweetened cocoa powder and black cocoa powder it yielded a dark and rich flavor
Baking powder and baking soda: You need both to raise the weight of this fudgy cake- make sure they are fresh and not expired.
Cinnamon and Nutmeg: Both great at enhancing the chocolate flavor and paying homage to a classic carrot cake. If you love that spice flavor you can double both.
Instant Coffee packet: a packet of instant espresso works well here as well. Don’t skip this as it will enhance the chocolaty flavor
Melted Chocolate: adding additional melted chocolate to the batter really gives this cake a deep fudgy texture
Carrots: I shred these by hand but you could also do it in a food processor fitted with a shredder attachment or buy pre-shredded carrots. Grate to your desired coarseness.
HOW TO ASSEMBLE A STACKED CAKE
Place down first cake layer of chilled cake and pipe on a thin layer of chocolate frosting. Spread flat and even with an offset spatula.
While adding layers be sure they are even and aligned on top of each other.
Repeat until all layers are stacked.
If you notice things moving around, add a temporary bubble straw to the center to stabilize and place in the freezer for 15 minutes. Crumb coat, then freeze for 20 minutes.
Add drip to chilled cake by gently spooning the drip down the side and over the top of the cake, then freeze for 2 minutes to set.
You can enjoy No Bake White Chocolate Pumpkin Cheesecake with Caramel Cream as well.
Ingredients
Dry Ingredients
- 2 1/4 cup all-purpose flour
- 1 cup Dutch-process cocoa powder (or a blend of your favorite unsweetened cocoas)
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 packet of instant coffee (I use Starbucks brand)
Wet Ingredients
- 1 1/2 cup granulated sugar
- 1 1/2 cup light brown sugar
- 1 1/2 cup avocado oil
- 4 large eggs and 2 yolks, room temperature
- 3/4 cup buttermilk, room temperature
- 3 tsp pure vanilla extract
- 2 oz dark chocolate, melted and cooled slightly
- 4 cups lightly packed, finely grated carrots
Chocolate Cream Cheese Buttercream Ingredients
- 8 oz Ghirardelli melting wafers, melted and cooled slightly
- 1 lb softened butter
- 4-5 cups powdered sugar
- 8 oz cream cheese
- 2 tsp vanilla
- 2 tbsp heavy whipping cream (optional)
Chocolate ganache drip Ingredients
- 5 oz dark chocolate Ghirardelli melting wafers
- 1/4 cup heavy cream
Instructions
For the Cake
- Combine all dry ingredients together, the flour, cocoa powder, baking powder, baking soda, instant coffee, and spices in a medium bowl, and whisk together until thoroughly combined. Set aside.
- In a separate large bowl using an electric or stand mixer add both sugars and oil and beat on high speed for about 5 minutes until well combined. One by one add eggs and yolks beating well after each addition. Add buttermilk, vanilla and melted chocolate beating to incorporate.
- Add the dry ingredients into the wet and gently fold together with a spatula. You want to be able to see a few streaks of flour in the batter. Finally, add the carrots and gently fold into the batter to incorporate.
- Set the batter aside to rest.
- Pre-heat your oven to 350F
- Prepare 3 8” round cake pans with baking spray. If you don’t have baking spray you can smear butter on the bottom of the pan and lightly dust with cocoa powder or flour.
- Scoop about 2.5 cups of batter into each pan.
- Once your oven has preheated bake your cake rounds for 40-55 minutes.
- Do not disturb the cakes as they bake as and movement while still baking will sink them in the middle. If your oven does not evenly heat you may have to gently rotate the pans about half way through ensuring an even bake.
- Test the doneness by sticking a tooth pick in the center, no crumbs should come out and it should be clean.
- Once baked through, allow the cakes to rest inside their pans for 15 minutes.
- Carefully flip out the cakes onto plastic wrap and gently wrap each layer until they are sealed.
- This will allow any remaining condensation to settle back into the cake, giving you a beautifully moist crumb.
- Allow the wrapped cake layers to cool completely on a cooling rack for 1hr and then allow them to fully chill in the fridge for 2 hours.
For the Buttercream
- In the bowl of a stand mixer with a paddle attachment add the butter and cream cheese and beat on high speed for 8 minutes until they are light and fluffy and thoroughly incorporated, be sure the stop the mixer and scrape down the bowl every so often to ensure everything is evenly distributed.
- Turn the mixer down to the lowest speed and very carefully add the powdered sugar one cup at a time until fully incorporated.
- With the mixer off, add the melted chocolate into the center of the buttercream and then slowly increase the mixer until all of the chocolate is incorporated.
- Finally add vanilla and beat again until smooth.
For the Ganache
- Add the melting wafers and heavy cream to a microwave safe bowl.
- Microwave in 30 sec intervals until the heavy cream is bubbly and heated through, then allow to sit on the counter for 5 minutes. Gently stir until smooth.
To Assemble
- Place down first cake layer of chilled cake on your cake stand or plate and pipe on a thin layer of chocolate frosting.
- Spread flat and even with an offset spatula. While adding layers be sure they are even and aligned on top of each other.
- Repeat until all layers are stacked.
- If you notice things moving around, add a temporary bubble straw to the center to stabilize and place in the freezer for 15 minutes.
- Crumb coat, then freeze for 20 minutes. Add drip to chilled cake by gently spooning the drip down the side and over the top of the cake, then freeze for 2 minutes to set.
- Enjoy!
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