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!
Equipment
- 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
Tried this recipe?Let us know how it was!