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Prep Time: 25 minutes
Bake Time: 30–35 minutes
Serves: 10–12
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Ingredients:
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Chocolate Cake
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch-process or natural)
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee (enhances chocolate flavor)
Chocolate Ganache
- 1 cup heavy cream
- 8 oz (about 1 ⅓ cups) semi-sweet or dark chocolate, finely chopped
- 1 tablespoon butter (optional, for extra shine)
Instructions:
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1. Make the cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until well combined.
- Carefully stir in the hot water or coffee until batter is smooth and thin.
- Divide evenly between pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Make the ganache
- Heat cream until just beginning to simmer. Pour over chopped chocolate in a bowl.
- Let sit 1–2 minutes, then stir until smooth and glossy. Stir in butter if using.
- Let cool slightly until thickened but still pourable.
3. Assemble the cake
- Once cakes are cool, place one layer on a serving plate. Spread a thin layer of ganache or frosting if desired.
- Add second cake layer. Pour ganache over the top and use a spatula to gently spread it over the sides.
- Let set at room temperature or chill briefly to firm up.
Optional Add-Ins & Variations:
- Add a layer of raspberry or cherry jam between cake layers for a fruity twist
- Use whipped ganache or chocolate buttercream between layers for more volume
- Sprinkle sea salt or chocolate curls on top for garnish
Storage:
Store covered at room temperature for 1 day, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
Let me know if you want a one-bowl version, gluten-free alternative, or a cupcake version.
