Chocolate Piano Cake Recipe

This beautiful piano cake is perfect for music lovers! Here’s a recipe and decorating guide to recreate it.

Chocolate Piano Cake Recipe

Ingredients

For the Cake (Chocolate Base):

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot water or coffee (for enhanced chocolate flavor)

For the Chocolate Ganache:

  • 200g dark chocolate, chopped
  • 200ml heavy cream

For the Chocolate Frosting (for piping and borders):

  • 1/2 cup butter (softened)
  • 1/2 cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract

For Decoration (Piano Keys):

  • White chocolate bars (flat and rectangular for white keys)
  • Dark chocolate pieces (smaller, thinner for black keys — chocolate bars or KitKat-style work great)

Instructions

Step 1: Bake the Cake

  1. Preheat oven to 350°F (175°C). Grease and line a rectangular cake pan.
  2. In a large bowl, sift together dry ingredients.
  3. Add wet ingredients (except hot water), and mix until smooth.
  4. Stir in hot water or coffee (batter will be thin).
  5. Pour into pan and bake 30–35 mins or until a toothpick comes out clean.
  6. Let cool completely.

Step 2: Prepare Ganache

  1. Heat cream in a saucepan until simmering, pour over chopped dark chocolate.
  2. Let sit for 1–2 mins, then stir until glossy.
  3. Cool slightly, then pour over the cake for a smooth, shiny finish.

Step 3: Chocolate Frosting

  1. Beat butter and cocoa powder until smooth.
  2. Gradually add powdered sugar and milk, beating to desired consistency.
  3. Add vanilla and mix well.
  4. Use a piping bag with a star tip to pipe borders and designs.

Step 4: Decorate Piano Keys

  1. Arrange white chocolate bars evenly across the top of the cake.
  2. Cut dark chocolate bars into smaller rectangles and place them like black piano keys (in alternating groups: 2, then 3).
  3. Slightly press them into the ganache so they stay in place.