There’s nothing quite like a rich, chocolatey cake to make a day feel special. This recipe combines tender, moist layers of chocolate cake with a smooth, luscious ganache that takes it to the next level. It’s perfect for celebrations or even just when you’re craving a truly indulgent dessert. Whether you keep it simple with two layers or go big with four, this cake is guaranteed to wow your taste buds and impress anyone you share it with—if you’re willing to share, that is!

Double Chocolate Cake by Tessie's Table. — Photo Credit: Tessie’s Table

This recipe is perfect for anyone who loves chocolate (and let’s be honest—who doesn’t?). The cake itself is tender and full of flavor thanks to the buttermilk, sour cream, and a splash of brewed coffee. The ganache frosting takes it to the next level—like something you’d get at a fancy bakery but made right in your kitchen. You can keep it simple with two layers or go all-in and make a four-layer masterpiece. Either way, you’re in for a treat.

Why you’ll love this Double Chocolate Cake

Moist and tender layers:
The combination of buttermilk, sour cream, and oil ensures the cake stays soft and flavorful without being overly dense.
The ganache is foolproof:
It’s easy to make, spreads like a dream, and tastes like pure chocolate bliss.
Flexible for any occasion:
Make it fancy with four layers or keep it simple with two. This cake adapts to birthdays, dinner parties, or just a treat-yourself day.

Overhead shot of a slice of cake being removed from the Double Chocolate Cake.

Chocolate Lovers, Assemble!

I’ll admit it—this cake feels a little like assembling a chocolate skyscraper, and I’m here for it. When I cut those cakes into four layers, stacked them with ganache in between, and watched the whole thing come together, it was like I’d unlocked a baking superpower. Pro tip: squishing the dome tops flat while the cake chills is oddly satisfying and a fun excuse to get hands-on. This isn’t just a cake—it’s a chocolate lover’s dream. And honestly? Worth every crumb.

Ingredients Needed for Double Chocolate Cake

Flour: Gives the cake its structure while keeping it light. All-purpose flour works perfectly here.
Cocoa powder: Dutch-processed cocoa brings a deeper chocolate flavor and a rich, dark color.
Baking powder and baking soda: A combo of these two ensures the cake rises beautifully while staying tender.
Sugar: Sweetens the cake while helping to lock in moisture.
Eggs: Bind everything together and add richness to the cake.
Buttermilk: Adds tanginess and keeps the cake super moist.
Brewed coffee: Enhances the chocolate flavor without tasting like coffee.
Vanilla extract: Balances the flavors and rounds everything out.
Vegetable oil: Keeps the cake soft and moist for days.
Sour cream: Adds richness and moisture for that melt-in-your-mouth texture.
Chocolate chips, heavy cream, and butter: The holy trinity of ganache—rich, creamy, and decadent.

How to make Double Chocolate Cake

**For more detailed instructions, please refer to the printable recipe card below.**

Combine the dry ingredients in one bowl and whisk the wet ingredients in another.

Gradually add the wet ingredients to the dry, mixing just until combined.

Divide the batter evenly between the pans and bake until the cakes are set but still moist.

The dome shape being cut off the top of a double chocolate cake.

Cool the cakes, remove the dome tops, and slice in half to make 4 layers.

Make the ganache by pouring hot cream over chocolate chips and butter, then letting it cool to a spreadable consistency.

Chocolate ganache being spread onto double chocolate cake.

Assemble the layers with ganache in between.

A cold crumb coat on the double chocolate cake.

Apply a thin crumb coat over the entire cake to seal in any loose crumbs, then refrigerate for 5 minutes to set.

Up close of the chocolate ganache swirls on top of the double chocolate cake.

Add the final layer of frosting outside with the remaining ganache and decorate.

Variations

Peanut Butter Dream:
Spread a thin layer of creamy peanut butter between each cake layer before adding the ganache. The peanut butter pairs perfectly with the rich chocolate, creating that classic combo everyone loves. For extra indulgence, sprinkle some crushed peanuts on top of the ganache for added texture.
Mint Chocolate Cake:
Stir 1/2 teaspoon of peppermint extract into the ganache for a refreshing, cool flavor. This twist adds a holiday vibe to your cake, but it’s also great year-round for anyone who loves mint and chocolate together. Garnish with crushed candy canes or mint leaves for a decorative touch.
Black Forest Cake:
Spread a layer of cherry jam or fresh, pitted cherries between each cake layer to balance the chocolate richness with fruity tartness. Add a dollop of whipped cream on top for a classic Black Forest presentation, and sprinkle some shaved chocolate over the top for an extra flourish.
Salted Caramel Chocolate Cake:
Drizzle salted caramel sauce over the ganache in each layer for a sweet and salty combination. The caramel enhances the chocolate flavor beautifully. You can even mix a bit of the caramel into the ganache for a fully integrated flavor. Sprinkle a touch of flaky sea salt over the finished cake for that perfect salty-sweet bite.
Espresso Infusion:
Swap the brewed coffee in the batter with strong espresso to amplify the mocha flavor in the cake. You can also stir a teaspoon of espresso powder into the ganache for an extra layer of richness. Garnish with chocolate-covered espresso beans for a fancy finish.

Serving Suggestions

With Whipped Cream:
Add a generous dollop of freshly whipped cream on the side of each slice. The light and airy cream balances out the cake’s richness, giving you a perfectly harmonious bite every time.
Topped with Fresh Berries:
Serve each slice with a handful of fresh raspberries, strawberries, or blackberries. Their bright, tart flavor cuts through the chocolate and adds a beautiful pop of color to your plate.
With a Scoop of Ice Cream:
Pair the cake with a scoop of vanilla, coffee, or salted caramel ice cream. The cold, creamy texture is the ultimate complement to the warm, rich chocolate flavors.
Drizzled with White Chocolate:
Melt white chocolate and drizzle it in an elegant pattern over the cake before serving. It adds a touch of sweetness and looks absolutely stunning for special occasions.
For a Party Centerpiece:
Decorate the top of the cake with candles, sprinkles, or edible gold leaf for a party-worthy presentation. Place it on a cake stand, and let it be the star of the dessert table.

Storage and Freezing

How should I store Double Chocolate Cake?

Store the cake in an airtight container or tightly wrapped in plastic wrap to keep it fresh. Refrigerate for up to 5 days. If you’ve cut into the cake, press a piece of plastic wrap directly onto the exposed sides to lock in moisture. Before serving, let it sit at room temperature for about 20 minutes for the best texture.

Can I freeze Double Chocolate Cake?

To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. This prevents freezer burn and keeps the cake fresh for up to 3 months. When you’re ready to enjoy, thaw slices overnight in the fridge or at room temperature for about 30 minutes before serving.

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An inside shot of a slice of Double Chocolate cake being removed form the cake.

Tips & Tricks

Use room-temperature ingredients:
Cold eggs, buttermilk, or sour cream can cause the batter to curdle or not mix evenly. Let everything come to room temperature before starting for a smoother batter and a fluffier cake.
Chill the cake layers:
Refrigerating the cakes before slicing and assembling makes them firmer and easier to handle. This step also prevents crumbs from breaking loose and makes your frosting look cleaner.
Don’t overbake:
Take the cakes out when a toothpick comes out with moist crumbs attached. If it’s completely clean, the cake may already be overbaked. Every oven is a little different, so start checking a few minutes early to avoid dryness. You want this cake to be moist.
Level the layers:
If your cakes come out with domed tops, trim them with a serrated knife. This ensures even stacking and keeps the layers stable. A turntable makes this easier, but a steady hand works too!
Let the ganache thicken:
Be patient and let the ganache cool until it’s thick but spreadable, like buttercream. If it’s too runny, it will seep out between the layers. Chill it briefly if needed but keep an eye on it so it doesn’t harden completely.

More Sweet Treats

FAQ

Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use regular cocoa powder, but the flavor and color will be slightly different. Dutch-processed cocoa has a smoother, deeper chocolate flavor and gives the cake a darker, more intense look.
Why add coffee to the batter?
Coffee enhances the chocolate flavor without adding a coffee taste. It deepens the richness and makes the chocolate flavor more pronounced. If you don’t like coffee, you can use hot water or even milk instead.
How do I prevent the ganache from running out of the layers?
Chill the cake in the fridge for 5 minutes after adding each layer of ganache. This helps the ganache firm up slightly and prevents it from seeping out when you add more layers.
What if my ganache hardens too much?
If the ganache gets too firm, microwave it in 5-second intervals, stirring in between, until it reaches a spreadable consistency. Be careful not to overheat it.
Can I freeze the cake layers ahead of time?
Yes! Wrap each cooled layer tightly in plastic wrap and store them in the freezer for up to 3 months. Let them thaw in the fridge overnight before assembling.
How do I cut even layers?
Chill the cake layers first to make them firmer, then use a serrated knife and a gentle sawing motion to slice. A Cake Leveler can also help with perfectly even layers.
Do I have to use sour cream?
Sour cream adds moisture and richness, but you can swap it for plain yogurt if needed. Full-fat yogurt works best for a similar texture and flavor.
What can I use if I don’t have a turntable?
Place the cake on a sturdy plate or cake stand, and rotate it carefully as you frost. If you have a lazy Susan, that works great as an improvised turntable!
How do I know when the ganache is ready to use?
The ganache should be thick but spreadable, similar to buttercream. It will hold its shape when you spread it but still be smooth and glossy.

Rich & Moist Double Chocolate Layer Cake

Rich & Moist Double Chocolate Layer Cake with velvety ganache frosting. Perfect for celebrations or indulgent dessert cravings. Easy to make and a chocolate lover’s dream!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

chill and decorate time 1

Total Time 1 55

Course Dessert

Cuisine American

Servings

Calories 1044 kcal

Equipment

Measuring Cups and Spoons
Mixing bowls
Whisk or Mixer
Two 8-inch round cake pans
Parchment paper
Cooling rack
Saucepan

Ingredients

For the Cake:

3 cups all-purpose flour
¾ cup unsweetened cocoa powder Dutch-processed preferred
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups granulated sugar
3 large eggs room temperature
1 cup buttermilk
½ cup brewed coffee cooled
2 teaspoons vanilla extract
½ cup vegetable oil
½ cup sour cream

For the Ganache:

4 cups semi-sweet chocolate chips
2 cups heavy cream
4 tablespoons unsalted butter
2 teaspoons vanilla extract

Instructions

For the Cake:

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. (Alternatively, use four 8-inch pans for quicker cook time or two 9-inch pans for a 2-layer cake.)
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In another bowl, whisk the eggs, buttermilk, brewed coffee, vanilla extract, oil, and sour cream until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the cake tender.
Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it but no wet batter. Avoid waiting until the toothpick comes out completely clean, as this can lead to a dry cake.
Cool the cakes in the pans for 10 minutes. Remove the cakes from the pans, wrap them tightly in cling wrap, and place them back into the cooled pans. Refrigerate for 30 minutes to make them easier to work with.
To reduce any domed tops, stack the cakes on top of each other while chilling, alternating every 15 minutes, and gently press down on the domes.
After chilling, trim the domes with a knife to create flat, even layers. Cut each cake in half horizontally to make 4 layers.

For the Ganache:

Heat the heavy cream and butter in a saucepan over medium heat until steaming but not boiling.
Pour the hot cream mixture over the chocolate chips in a bowl. Let sit for 1–2 minutes, then stir until smooth and glossy.
Stir in the vanilla extract. Let the ganache cool at room temperature for 30 minutes, then refrigerate for an additional 30 minutes. The ganache should thicken to a spreadable, buttercream-like consistency. Check frequently to ensure it doesn’t harden too much.

Assembly:

Place one cake layer on a serving plate or cake stand. *** See Notes Below***
Spread about 1/4 of the ganache evenly over the top of the first layer. Place the second cake layer on top and repeat the process with the next two layers, spreading ganache evenly between each layer. Finish by placing the final cake layer on top, ready for the crumb coat. *** See Notes Below***
Apply a thin crumb coat of ganache over the entire cake to trap crumbs. Chill for 5 minutes to set.
Use the remaining ganache to frost the top and sides of the cake evenly. Smooth it with an offset spatula.
If you have leftover ganache you can add swirls of on top and chocolate sprinkles around the bottom. I used Walton M1 Piping nozzle and frosting bag.

Notes

**For easier cleanup when decorating, place two overlapping strips of parchment paper under the cake, making it easy to pull them out after decorating.

** When layering the cake with ganache, if you feel it is too runny place the cake in the fridge for 5 minutes after adding each layer to allow the ganache to firm up and prevent it from seeping out.

Nutrition

Calories: 1044kcalCarbohydrates: 104gProtein: 14gFat: 66gSaturated Fat: 34gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 129mgSodium: 552mgPotassium: 667mgFiber: 9gSugar: 60gVitamin A: 1059IUVitamin C: 0.4mgCalcium: 186mgIron: 8mg

Keyword Chocolate, Homemade, Moist, Special Occations, Sweet Treat

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