Double Chocolate Cake Recipe — Rich Layers with Ganache
This double chocolate cake earns its name honestly: deep, dark chocolate cake layers meet a rich chocolate ganache that gets poured right over the top. It is a fudgy, intensely chocolatey cake for anyone who thinks there is no such thing as too much chocolate.
The recipe is simpler than it might look. You melt some chocolate into hot coffee to deepen the flavor, mix up a straightforward batter, bake two thick layers, and finish with a glossy ganache. No fancy techniques required, just good chocolate and a little patience while things cool.
This is a great cake for a birthday, a holiday, or any time you want something rich and classic without a long ingredient list.
Craving more chocolate options? Check out this roundup of 15 Best Chocolate Cake Recipes, for even more ways to get your chocolate fix.
Why You Will Love This Recipe
- Deep, fudgy chocolate cake made with real melted chocolate and coffee
- A glossy chocolate ganache that pours smoothly over the top
- Just two thick layers, so it comes together faster than a taller layer cake
- Simple, classic flavor without any complicated techniques
- Can be made a day ahead, since the layers hold up well wrapped at room temperature
Ingredients
For the Cake
- 1½ ounces fine-quality semisweet chocolate
- ¾ cup hot brewed coffee or boiling water
- 1½ cups sugar
- 1¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 egg
- ⅓ cup vegetable oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
For the Ganache
- 8 ounces fine-quality semisweet chocolate
- ½ cup heavy cream
- 1 tablespoon sugar
- 1 tablespoon corn syrup or golden syrup (optional)
- 2 tablespoons unsalted butter
- Sea salt (optional)
To Finish
- A small square of semi-sweet chocolate, for shaving
Ingredient Notes and Substitutions
- Fine-quality semisweet chocolate makes a real difference here, since it is used in both the cake and the ganache. Choose the best chocolate you are comfortable buying.
- Hot brewed coffee deepens the chocolate flavor without making the cake taste like coffee, but boiling water works if you prefer to skip it.
- Corn syrup or golden syrup in the ganache adds shine and helps keep it smooth, though the ganache will still work without it.
- Sea salt sprinkled into the ganache is optional, but it adds a nice contrast to the richness of the chocolate.
Step-by-Step Instructions
Prepare the Pans and Melt the Chocolate
Preheat your oven to 300 degrees Fahrenheit. Grease your pans and line with parchment paper. Finely chop the chocolate, combine it with the hot coffee or boiling water, and let it stand until melted.
Mix the Dry Ingredients
Whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
Make the Batter
In another bowl, whisk the egg until slightly thickened. Slowly add the oil, buttermilk, vanilla extract, and the melted chocolate mixture. Add the dry ingredients and whisk until fully combined.
Bake the Cake Layers
Divide the batter between your prepared pans. Bake until a tester inserted into the center comes out clean, about forty five minutes for smaller pans, or fifty five minutes or more for a single larger pan.
Make the Ganache
Finely chop the chocolate for the ganache. Heat the cream, sugar, and corn syrup over moderate heat until boiling. Remove from heat, add the chopped chocolate, and whisk until melted and smooth. Add the butter in pieces and whisk until fully incorporated. Season with sea salt if desired.
Cool the Cake Layers
Cool the cake layers completely in their pans, at least thirty minutes. Run a knife around the edges and invert onto wire racks. Remove the parchment and let cool completely.
Assemble the Cake
Spread a thin layer of ganache on top of one cake layer, then top with the second layer. Pour the remaining ganache over the top, spreading it out to the edges so it flows down the sides. Add chocolate shavings on top if desired.
Tips for the Best Results
- Use good quality chocolate throughout, since it carries most of the flavor in this recipe.
- Let the cake layers cool completely before assembling, or the ganache will slide right off.
- If baking at a higher altitude, reduce the leavening agents slightly, as noted in the recipe notes.
- Leftover ganache can be chilled and rolled into truffles, coated in cocoa powder, for a bonus treat.
- Store the assembled cake covered in the refrigerator and bring it to room temperature before serving for the best texture.
Variations and Add-ins
- Add a pinch of espresso powder to the batter for an even deeper chocolate flavor.
- Top with fresh raspberries or strawberries for a fruity contrast.
- Use dark chocolate instead of semisweet for a more intense, less sweet cake.
- Add a sprinkle of flaky sea salt on top of the finished ganache for extra flavor contrast.
What to Serve With It
- A cup of coffee or espresso
- A glass of cold milk
- Fresh berries on the side
- A scoop of vanilla ice cream
Double Chocolate Cake
Ingredients
Method
- Preheat the oven to 300°F. Grease and line two 6-inch round cake pans, or one 10-inch round pan.
- Melt the chocolate into the hot coffee, stirring until smooth. Let cool slightly.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Add the egg, oil, buttermilk, vanilla, and the melted chocolate-coffee mixture. Whisk until smooth and well combined. The batter will be thin.
- Divide the batter between the prepared pans, or pour into the single 10-inch pan.
- Bake for about 45 minutes for two smaller pans, or 55 minutes or more for one large pan, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes completely in the pans on a wire rack before removing.
- For the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream, sugar, and corn syrup (if using) in a small saucepan until just simmering.
- Pour the hot cream mixture over the chocolate and let sit for 2 minutes, then stir until smooth. Stir in the butter until glossy. Add sea salt if desired.
- Let the ganache cool and thicken slightly to a pourable but coatable consistency.
- Place one cake layer on a serving plate. Spread a thin layer of ganache on top.
- Add the second cake layer. Pour the remaining ganache over the top, letting it drip down the sides naturally.
- Let the ganache set at room temperature or briefly in the fridge before slicing.
Notes
- Cake layers can be made one day ahead; wrap tightly and store at room temperature.
- Assembled cake keeps refrigerated, covered, for up to 3 days. Bring to room temperature before serving.
- Leftover ganache can be rolled into truffles.
- For high-altitude baking, adjust leavening and baking time as needed.
There is nothing complicated about this cake, and that is exactly the point. Deep chocolate flavor, a smooth ganache finish, and a straightforward process that does not ask too much of you in the kitchen.
It is the kind of cake that proves simple ingredients, done well, can be just as impressive as anything with a long list of steps. Once you slice into those dark, fudgy layers, it is easy to see why this one has stuck around.
For more chocolate dessert recipes you will love:
