So much chocolate flavor! This is the perfect party cake.
Table of Contents
❤️ Why you'll love it
- Easy cake batter is made in just one large bowl
- Chocolate frosting uses chipotle for a sweet and spicy sensation
- Fun flavor twist for birthday cakes and special occasions
This chocolate shadow cake has the perfect balance of sweet, decadent layers, and light, spicy whipped chocolate filling.
Plus, no one is able to resist as the drippy chocolate glaze of ganache cascades temptingly down the sides of the cake—cut yourself an extra large slice of this one!
🥫 Storage
Because of the whipped cream filling, this chocolate shadow cake needs to stay refrigerated. Let it sit at room temperature for 10 minutes or so before enjoying it.
To preserve leftovers, I like to place a piece of plastic wrap against any exposed, cut portions. This helps your cake stay nice and moist.
If you want to make the cake layers in advance, you can wrap unfrosted, cooled cake layers in plastic and freeze them for up to three months. Let them thaw for a bit at room temperature before stacking and frosting.
While you can freeze individual cake layers, I wouldn't recommend freezing the completed, frosted cake leftovers. The whipped cream filling doesn't thaw well.
📖 Variations
- You can adjust the spice level of the whipped filling accordingly by altering the amount of chipotle pepper. As is, the filling tastes sweet but has enough spice to make your lips tingle a bit!
- Swap white chocolate in place of bittersweet (in the filling) for a sweeter flavor. You could use semisweet baking chocolate, too. However, I prefer the contrast using bitter, but it's up to you!
- If you despise the taste of coffee and can sniff it out in anything, substitute the coffee with hot water.
- You can replace the teaspoon vanilla extract with vanilla bean paste.
- Instead of making a layer cake, divide batter evenly into lined cupcake tins! This recipe will make 24-36 mini chocolate shadow cakes.
- You can use 3, 9" cake pans if they're all you have, but the layers of chocolate cake will be thinner, so baking time might be shorter.
💭 Things to know
Expert Tip: The temperature of the hot coffee (or water) helps to bloom the cocoa powder, resulting in a deeper chocolate flavor.
- Use extra-large or large eggs in the batter. Stay away from small ones.
- Either a standing electric mixer or a handheld one will work, but your arm might get tired of holding it up!
- To make sure the whipped filling is sturdy enough to support your cake layers, whip it until it comes to stiff peaks. That means that if you take off the whisk attachment and hold it upside down, the whipped filling won't start to fall over and droop down.
- Always use a cake rack or wire rack to cool your layers before icing.
- Don't add the chile-chocolate frosting to the top of the cake (the final cake layer) or else the ganache will have a more difficult time spreading.
- If using a double-boiler to melt the chocolate, don't let the bowl touch water! Keep the water low in the pan, just enough to simmer gently.
- When making the ganache, start whisking from the center of the bowl in small, gentle motions. Slowly whisk in bigger circles until it comes together smoothly. It'll have a beautiful glossy texture.
- Use an offset spatula to nudge the ganache close to the top edge of the cake. Gravity should help do the rest!
👩🍳 FAQs
In this recipe, I wouldn't swap them. If you're looking for a rich chocolate butter cake, try this one.
Yes ma'am! When you whisk egg whites up, they add air and lightness to the batter. The egg yolks add fat (which makes the cake velvety in texture) and also help the batter come together.
I prefer dark cocoa powder because it imparts the deepest, most chocolaty-chocolate flavor! Be sure to use unsweetened cocoa powder, though, so it doesn't throw off the balance of the cake.
Check out this post for an in-depth answer to your question, as well as ways to substitute all-purpose with cake flour and vice versa.
Usually, it'll take about five minutes, but since we've added extra ingredients it can take a few minutes more. Some people even call it fluffy seven-minute icing for that reason! However, don't overwhip it if yours is finished earlier.
With this ratio of cream to chocolate, the ganache shouldn't harden too quickly. However, if it's no longer spreadable, simply place the chocolate ganache into the microwave and heat it in small increments until it's smooth again. Stir frequently!
📚 Related recipes
- Holy Cow Cake is worthy of its name, with decadent chocolate sponge, Butterfinger candies, hot fudge, caramel, AND a fluffy white frosting!
- Make a fancy layer cake for an impressive visual display, or an easy sheet cake with this delicious, old-fashioned Chocolate-Mayonnaise Cake recipe. Don't knock the secret ingredient if you haven't tried it!
- Bitter and sweet go together like cowboys and horses—this Chocolate Beer Bundt Cake melts in your mouth with a slight hint of delicious lager.
🍽️ Serve with...
📞 The last word
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chocolate Shadow Cake
Print Pin Recipe Save Recipe Rate RecipeIngredients
Cake
- 2 cups sugar
- 1 cup brown sugar
- 2 ⅓ cups flour
- 1 cup dark cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1 ½ cup whole milk
- 3 eggs
- ¾ cup coconut oil
- 1 ½ teaspoons vanilla
- 1 ½ cups strong coffee, boiling hot
Chile Chocolate Filling
- 1 quart heavy cream
- 3.9 ounces chocolate fudge instant pudding mix
- ½ cup bittersweet chocolate, melted
- 2 teaspoons ground chipotle pepper, optional
- 4 tablespoons powdered sugar
Chocolate Ganache for Shadow
- 1 cup bittersweet chocolate chips
- 1 cup heavy cream
Instructions
- Preheat the oven to 350F.
- Prepare 3 high sided 8-inch round cake pans by greasing and dusting with flour.
- In a large mixer bowl whisk together the sugar, brown sugar, flour, cocoa, baking powder, baking soda, and salt.
- With mixer on low add the milk, eggs, oil, and vanilla.
- Beat for 2 minutes on medium speed.
- Add the hot coffee and blend in.
- The mixture will be thin - like heavy cream.
- Pour evenly into the prepared pans (about 2 cups/16 oz per pan).
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, turn out and cool completely before continuing with the cake.
Chile Chocolate Whipped Filling
- Add the cream, pudding mix, chocolate, chipotle, and powdered sugar to the bowl of a mixer.
- Whip until light and fluffy.
- Spread thickly between the cake layers and over the sides. Leave the top plain.
Ganache
- Heat the cream until bubbles form around the edges.
- Remove from heat.
- Add the chocolate chips and allow to stand for 3 minutes or so.
- Stir until smooth.
- Pour the ganache over the top of the cake, smoothing with a spatula and letting it run down the sides.
- For best results keep refrigerated. Remove from the refrigerator 10 minutes before serving
Notes
- Use extra-large or large eggs in the batter. Stay away from small ones.
- To make sure the whipped filling is sturdy enough to support your cake layers, whip it until it comes to stiff peaks. That means that if you take off the whisk attachment and hold it upside down, the whipped filling won't start to fall over and droop down.
- Always use a cake rack or wire rack to cool your layers before icing.
- Don't add the chile-chocolate frosting to the top of the cake (the final cake layer) or else the ganache will have a more difficult time spreading.
- If using a double-boiler to melt the chocolate, don't let the bowl touch water! Keep the water low in the pan, just enough to simmer gently.
- When making the ganache, start whisking from the center of the bowl in small, gentle motions. Slowly whisk in bigger circles until it comes together smoothly. It'll have a beautiful glossy texture.
- Use an offset spatula to nudge the ganache close to the top edge of the cake. Gravity should help do the rest!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🥄 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need the following items to make this recipe successfully:
- 3, 8-inch cake pans
- Medium saucepan and large heat-resistant bowl (or use the microwave)
First published June 30, 2016 . Last updated September 28, 2022 for better instructions and editorial content.
linda ledesma soto says
Mary, its NOT funny, but G I R L....you are a stitch!! Haven't tried the chocolate shadow or the other either, but I will, I KNOW i will...I love to bake too. AND in 2012 I fell down 12 steps in my old home & broke my femur & am now the proud owner of a "plate" & 8 LARGE screws...THEN...fell down the same stairs & broke my wrist...Or was it the wrist first...don't recall, it left me wonky!!! God bless you & your family always...Thanks for all you do for them & us...LOVE LOVE your site...so glad i found you....(wish i had my old kitchen back though...this ones small...but heck...it works...)
Cynthia | What A Girl Eats says
what a beautiful and chocolate-y looking cake Marye!
Heather Kinnaird says
so sorry about the two weeks in bed, that is rough when things need to get done, but this cake looks absolutely amazing!
Marye Audet says
Well I did come out of it feeling very well rested!
Sarah says
This looks delicious, thank you for the recipe!
Marye Audet says
Thank you Sarah!