This Dark Chocolate Layer Cake features moist dark chocolate cake layers filled with a light, fluffy marshmallow frosting and finished with warm hot fudge, chopped pecans, and bright maraschino cherries. It’s an indulgent, show-stopping dessert perfect for birthdays, gatherings, or any special occasion.
I recently turned forty and wanted a cake that felt rich and celebratory. Four layers of chocolate seemed like a fun way to mark four decades—each layer dense with dark cocoa and tempered by a light marshmallow-based frosting. A drizzle of hot fudge and a sprinkle of crunchy pecans finish it off, and a few cherries on top add a pop of color.
For me, making my own birthday cake is part of the joy. I enjoy experimenting with flavors and textures, and this year chocolate was the clear winner. The combination of strong brewed coffee in the batter and dark cocoa produces a deep chocolate flavor that pairs perfectly with the marshmallow cream frosting and warm hot fudge.
This cake is more than just a dessert—it’s a centerpiece. The layers are easy to assemble once the cakes are baked and cooled, and the marshmallow frosting whips up light and stable thanks to the combination of butter, shortening, and powdered sugar. Finish with warmed hot fudge poured carefully over the top, sprinkle with chopped pecans, and add cherries for a classic, festive look.
Recipe
Dark Chocolate Layer Cake
1 – 8 inch layer cake
30 minutes
35 minutes
1 hour 5 minutes
Four layers of dark chocolate cake, a marshmallow-based fluffy frosting, hot fudge, and chopped pecans create a decadent, crowd-pleasing layer cake that looks impressive and tastes even better.
Ingredients
For the Cake
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup dark cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup buttermilk
- ¾ cup strong brewed coffee, cooled
For the Frosting & Topping
- ½ cup unsalted butter, softened
- ½ cup shortening
- ¾ cup marshmallow cream
- 2 teaspoons vanilla extract
- ½ teaspoon rum extract
- 1 teaspoon salt
- 7 ½ cups powdered sugar
- ½ cup heavy whipping cream
- ¼ cup dark chocolate hot fudge topping
- ¼ cup chopped pecans
- Maraschino cherries with stems, patted dry
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and dust them lightly with cocoa powder to prevent sticking.
- In a large bowl, beat the softened butter and granulated sugar until creamy. Add the eggs one at a time, then mix in the vanilla extract.
- Whisk together the flour, dark cocoa powder, baking soda, baking powder, and salt in a separate bowl. Alternately add the dry mixture, buttermilk, and cooled coffee to the butter mixture, mixing until combined. The coffee enhances the chocolate flavor without making the cake taste like coffee.
- Divide the batter evenly between the prepared pans and bake at 350°F for 35–37 minutes, or until a toothpick inserted near the center comes out mostly clean.
- Allow the cakes to cool in their pans for about 15 minutes, then invert onto a wire rack to cool completely. Once cool, slice each cake horizontally to create four layers (two from each pan).
- To make the frosting, beat the softened butter and shortening until smooth. Add the marshmallow cream, vanilla, rum extract, and salt, and beat to combine.
- Gradually add the powdered sugar and heavy cream alternately, mixing until fully incorporated. Beat the frosting on high for 1–2 minutes until light and fluffy and easy to spread.
- Place the first cake layer on a serving plate and spread about one-quarter of the frosting over it. Repeat with the remaining layers, stacking as you go and finishing with frosting on top.
- Warm the dark chocolate hot fudge until it is pourable but not hot enough to melt the frosting. Drizzle the fudge over the top of the cake, then sprinkle with chopped pecans. Finish by arranging maraschino cherries on top for a bright, festive touch.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 874Total Fat: 37gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 114mgSodium: 471mgCarbohydrates: 132gFiber: 2gSugar: 109gProtein: 6g
More fun cakes that are great for parties and life celebrations:
- Raspberry Nutella Brownie Cake
- Strawberry Mousse Cake
- Mississippi Mudslide Cake
- Chocolate Chip Cake
- Funny Cake