This stunning and indulgent Chocolate Layer Cake is perfect for a chocolate lover’s birthday, impressing guests at afternoon tea, or just treating the family. It is a decadent layer cake made with chocolate cake mix and topped with chocolate-covered strawberries and Ferrero Rocher chocolates. Wow!
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Chocolate Layer Cake
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
If you’re looking for an impressive dessert that will WOW your guests, look no further than this delicious chocolate layer cake!
The cake-making process is made more simple by using a box of cake mix and enriching it with butter, eggs, and milk.
The layers of cake are then sandwiched with chocolate frosting, and topped with chocolate ganache, more frosting, and then a big pile of chocolate-covered strawberries and Ferrero Rocher chocolates!
This cake would be perfect for any special occasion. So why not give it a try? You won’t regret it!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Strawberries
- Dairy – Whole (Full Fat) Milk, Unsalted Butter, Heavy Cream (Double Cream)
- Chocolate Fudge Cake Mix – the usual ingredients are replaced in this recipe to enrich the cake mixture.
- Powdered Sugar
- Cocoa Powder
- Instant Espresso
- Chocolate Chips – semi-sweet (US), plain (UK)
- Chocolate-Covered Strawberries – buy them ready-made, or you can make your own.
- Ferrero Rocher
- Special Equipment:
- 2 (10-inch) Round Cake Boards
- 1 Large Piping Bag with Large Star Tip – such as a Wilton #1M
- Squeeze Bottle
- Cake Leveler – or you could use a sharp knife
- Wire Cooling Rack
- Cake Turntable (optional)
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Chocolate
One of the hero ingredients in this dish is chocolate, so here are some more recipes using the same:
- Plant Cupcakes for Earth Day with Crumbled Chocolate Cake “Soil”!
- Easy Chocolate Peanut Clusters Make A Great Homemade Gift!
- Fun To Make White Chocolate Snowman Hot Cocoa Bombs
More Cake Recipes
Looking for more cakes to make? Check these recipes out next:
- Amazing Carrot Cake Loaf Recipe for Afternoon Tea!
- Lemon Blueberry Bundt Cake Recipe is Perfect for Afternoon Tea!
- Strawberry & Lemon Summer Layer Cake with Lemon Frosting
How Do I Make A Chocolate Layer Cake?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
For the Chocolate Cake
- 2 (15.25-oz/432g) boxes Triple Chocolate Cake Mix
- 6 large eggs
- 2½ cups whole milk
- 1 cup unsalted butter, softened
For the Frosting
- 5 Tbsp heavy whipping cream (double cream)
- 1 Tbsp instant espresso
- 2 cups unsalted butter, softened
- 5 cups powdered sugar
- ½ cup cocoa powder
For the Chocolate Ganache
- 1 cup chocolate chips (semi-sweet or plain)
- ½ cup heavy whipping cream (double cream)
For the Topping
- Chocolate-covered strawberries
- Fresh strawberries, halved
- Ferrero Rochers
- Preheat oven to 180°C/350°F/Gas 4. Spray 3 (9-inch) round cake pans with non-stick baking spray and set them aside.
- Using an electric stand or handheld mixer, beat the chocolate cake mix, eggs, milk, and butter until combined and smooth.
- Divide the batter between the 3 cake pans and bake in the oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Leave the cakes to cool completely before removing them from the pans.
- To make the frosting, whisk the cream and instant espresso in a small bowl until combined.
- Using an electric stand or handheld mixer, beat the coffee-flavored cream, butter, powdered sugar, and cocoa powder until combined and can hold a stiff peak.
- Scoop 1 cup of frosting into a piping bag with a star tip and set it aside.
- Use a cake leveler to even each of the cooled cake layers.
- Add a small blob of frosting to a 10-inch cake board and place the first cake layer on top.
- Scoop 1½ cups of frosting onto the cake layer and smooth it evenly with a spatula.
- Place the second cake layer on top and smooth another 1½ cups of frosting on top.
- Place the third and final layer of cake on top.
- Use the excess frosting that has peeked through the sides of the cake to smooth around the sides of the cake as a crumb coat. Place cake in the fridge for 30 minutes.
- Use the remaining frosting to cover the entire cake and smooth it evenly with a spatula or cake scraper. Return the cake to the fridge while you make the ganache.
- To make the ganache, place the heavy cream into a small saucepan over medium heat and bring to a simmer.
- Pour the hot cream over the chocolate chips in a medium bowl. Leave to sit for 1 minute before whisking until smooth.
- Pour the ganache into a squeeze bottle.
- Remove the cake from the fridge and squeeze the ganache around the edge of the cake to create a drip effect.
- Using the piping bag of frosting, pipe swirls of frosting around the top of the cake.
- Decorate with piles of chocolate-covered strawberries, halved strawberries, and Ferrero Rocher - either opened or still in the packaging.
- Refrigerate until ready to serve and enjoy!
- 3 (9-inch) round cake pans
- Cake leveler (optional)
- 1 (10-inch) round cake boards
- Spatula or Scraper
- Cake turntable (optional)
- 1 large piping bag with a star tip
- 1 squeeze bottle
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 1181Total Fat: 83gSaturated Fat: 47gTrans Fat: 3gUnsaturated Fat: 30gCholesterol: 315mgSodium: 705mgCarbohydrates: 109gFiber: 2gSugar: 96gProtein: 10g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Whipped Feta & Watermelon Bites
- Soup: Loaded Cauliflower Leek Soup Recipe – Can Be Served Hot or Chilled!
- Salad: Grilled Corn Salad with Cherry Tomatoes – A Perfect Side For Grilled Meats
- Main Dish: Flavorful Grilled Herb-Rubbed Pork Chops for Al Fresco Dining!
- Side Dish: Instant Pot Garlic Mashed Potatoes – A Quick & Tasty Side Dish
- Beverage: Watermelon Lime Spritzer
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.