Decadent Double Chocolate Layer Cake
A rich and indulgent two-layer chocolate cake with creamy ganache and a hint of espresso, perfect for a special occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour for structure
- 2 cups granulated sugar for sweetness
- 0.75 cups unsweetened cocoa powder for rich chocolate flavor
- 1.5 teaspoons baking soda to help the cake rise
- 1 teaspoon baking powder adds extra lift
- 1 teaspoon salt enhances flavor
- 1 cup buttermilk for moisture
- 0.5 cup vegetable oil adds moist texture
- 2 large eggs for binding
- 2 teaspoons vanilla extract for flavor
- 1 cup strong brewed coffee enhances chocolate flavor
Ganache Ingredients
- 8 ounces semisweet chocolate chopped
- 1 cup heavy cream for the ganache
- 1 tablespoon unsalted butter for shine
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla to the flour mixture and beat until well combined.
- Stir in the hot coffee until the batter is smooth and pour evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- For the ganache: in a small saucepan heat the cream until it's about to simmer, then pour it over the chocolate and butter.
- Let the mixture sit for 5 minutes then stir until smooth and glossy.
- Once the cakes are cool, spread the ganache between the layers and over the top and sides of the cake.
Notes
For a mocha variation, add a teaspoon of espresso powder to the cake batter.