I call this Double Chocolate Cake With Ganache because the layered cake, ganache filling, whipped ganache frosting, and glossy chocolate drip conceal a small technique that perfectly balances every chocolate element.

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I’ve chased a perfect chocolate cake for years and this one finally made me stop. It’s everything I want: moist, rich layers filled with ganache, frosted in airy whipped ganache and finished with that glossy drip that makes people stare.

I used unsweetened cocoa powder and hot strong brewed coffee to pull out deeper, almost bitter-sweet notes, and it actually works better than you’d expect. I call it my Best Chocolate Ganache, and yes it looks fancy but it won’t eat your whole afternoon.

Try it when you want to make someone speechless, they’ll wonder what your secret is.

Ingredients

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All purpose flour, mainly carbs and some protein, gives structure but not much nutrition.
Granulated sugar, plain sweetener, adds calories and sweetness with no fiber or nutrients.
Unsweetened cocoa powder, rich in antioxidants, gives deep chocolate flavor without extra sugar.
Eggs add protein and moisture, help bind layers together, they really matter here.
Buttermilk provides tang, tender crumb, reacts with soda to lift the cake.
Vegetable oil keeps cake moist and tender, adds calories but no strong flavor.
Semisweet chocolate brings rich chocolate intensity, some fat and antioxidants, makes ganache silky.
Heavy cream creates the silky ganache, high in fat so very rich and smooth.

Ingredient Quantities

2 cups (240g) all purpose flour

2 cups (400g) granulated sugar

3/4 cup (75g) unsweetened cocoa powder, sifted

2 tsp baking soda

1 tsp baking powder

1 tsp fine salt

2 large eggs (room temp, yes really)

1 cup (240ml) buttermilk, room temp

1/2 cup (120ml) vegetable oil

2 tsp vanilla extract

1 cup (240ml) hot strong brewed coffee or boiling water

20 oz (565g) semisweet or bittersweet chocolate, finely chopped, divided (about 3 1/2 cups chips)

3 cups (720ml) heavy whipping cream, divided

2 tbsp (28g) unsalted butter, room temperature (optional, for shine)

1/4 tsp fine salt

flaky sea salt for sprinkling on top, optional

chocolate shavings or curls for garnish, optional

How to Make this

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1. Preheat oven to 350 F. Grease and line two 9 inch round pans with parchment, then grease the parchment and dust with cocoa or flour so cakes don’t stick.

2. Whisk together 2 cups (240g) all purpose flour, 2 cups (400g) granulated sugar, 3/4 cup (75g) sifted unsweetened cocoa powder, 2 tsp baking soda, 1 tsp baking powder and 1 tsp fine salt in a big bowl.

3. In another bowl beat 2 large room temperature eggs with 1 cup (240ml) buttermilk, 1/2 cup (120ml) vegetable oil and 2 tsp vanilla until blended. Pour the wet into the dry and mix until mostly combined, then stir in 1 cup (240ml) hot strong brewed coffee or boiling water — the batter will be thin, that’s ok.

4. Divide batter between the prepared pans and bake 28 to 35 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pans 10 minutes, then turn onto racks to cool completely before assembling.

5. Chop the 20 oz (565g) semisweet or bittersweet chocolate and divide it plus the 3 cups (720ml) heavy cream as follows: 10 oz chocolate with 1 1/2 cups cream for the whipped frosting, 6 oz chocolate with 3/4 cup cream for the filling, and 4 oz chocolate with 3/4 cup cream for the drip. Keep 2 tbsp (28g) unsalted butter and 1/4 tsp fine salt handy for the drip.

6. Make each ganache: heat the cream until it just simmers, pour over the chopped chocolate, let sit 2 minutes then stir until smooth. For the drip stir in the butter and 1/4 tsp fine salt while it’s warm so it emulsifies and gets shiny. Cover each bowl and chill the filling ganache until firm enough to spread (about 30 to 60 minutes) and chill the frosting ganache until thick but still scoopable (about 1 to 2 hours).

7. Assemble: place one cake layer on your board, spread the chilled filling ganache (6 oz batch) evenly, top with the second layer. Use a thin layer of the whipped ganache to crumb coat the whole cake and chill 15 to 30 minutes to set.

8. Whip the frosting ganache (10 oz batch) with a mixer until light and spreadable, about 2 to 4 minutes on medium high, then frost the cake smoothly or with swirls. Chill briefly if it gets too soft.

9. Warm the drip ganache (4 oz batch) gently until pourable but not hot, test on the back of a spoon then drizzle around the top edge so it drips down, and fill the center if you like. Finish with flaky sea salt and chocolate shavings or curls as garnish if you want. Serve after the ganache firms a bit, store covered in the fridge.

Equipment Needed

Youll need:

1. Oven (preheat to 350 F)
2. Two 9-inch round cake pans, parchment paper and nonstick spray or butter to grease the pans
3. Several mixing bowls (one large for dry, one for wet, plus small heatproof bowls for ganache)
4. Whisk and a hand mixer or stand mixer for whipping the ganache
5. Measuring cups, spoons and a kitchen scale (optional but handy for accuracy)
6. Small saucepan or microwave and a heatproof bowl for heating cream (or a double boiler)
7. Rubber spatula and an offset spatula for spreading and smoothing frosting
8. Cooling racks, a toothpick for doneness checks and a chef knife for chopping chocolate

FAQ

Can I use chocolate chips instead of chopping a bar? Yes, you can, but chips often have stabilizers so they may not melt as silky. For best texture chop any large pieces you have, weigh the chocolate so you keep the right ratio, and heat the cream just until steaming not boiling.

My ganache looks grainy or split, what do I do? First try whisking gently off the heat, or pour a tablespoon of hot cream and whisk in. If it still looks grainy, warm it very briefly in the microwave in short bursts and whisk, or blitz with an immersion blender. Strain if you need it super smooth.

How do I store the cake and how long will it last? Leftover frosted cake keeps covered at room temp for 1 to 2 days, or in the fridge up to 5 days. Ganache alone will keep refrigerated in a sealed container for about 2 weeks. Bring to room temp or gently warm before serving so it’s soft again.

Can I make the cake ahead or freeze it? Yes. Bake layers, cool, wrap tightly in plastic and freeze up to 3 months. Thaw in the fridge overnight then come to room temp before frosting. Ganache can also be frozen, then thaw in the fridge and warm slightly to spread.

Do I have to use coffee, and why is it in the recipe? You don’t have to, but hot coffee boosts the chocolate flavor without tasting like coffee. If you want caffeine free, use hot water instead; same effect on chocolate intensity.

How do I avoid a dense or sunken cake? Use room temp eggs and buttermilk like it says, measure flour by spooning and leveling so you don’t overload it, don’t overmix once you add the wet stuff, and don’t open the oven during the first 25 minutes. If a layer domes a bit, trim it when cool or invert for a flat surface.

The BEST Chocolate Ganache Cake Recipe Substitutions and Variations

Buttermilk (1 cup): use 1 cup milk + 1 tbsp lemon juice or white vinegar, stir and let sit 5 minutes until slightly thickened. Or thin plain yogurt with a splash of milk to equal 1 cup. Room temp works best
Vegetable oil (1/2 cup): swap 1:1 with melted unsalted butter for richer flavor, or use light-tasting oils like avocado or sunflower. For a lower-fat option try applesauce 1:1, cake will be a bit denser and moister
All purpose flour (2 cups): for a lighter crumb use cake flour instead, or make your own by removing 2 tbsp flour per cup and replacing with 2 tbsp cornstarch, then sift (so for 2 cups remove 4 tbsp flour, add 4 tbsp cornstarch). For gluten-free, use a 1:1 gluten-free baking blend
Heavy cream (for ganache): for dairy-free use full-fat canned coconut milk 1:1 (coconut flavor will come through). If you only have milk, approximate 1 cup cream with 3/4 cup whole milk + 1/4 cup melted butter, heat before adding to chocolate

Pro Tips

1. Get your eggs and buttermilk to room temp, seriously. If you forget, stick the eggs in warm water for 10 minutes and set the milk bowl in a sink of warm water. Warm ingredients make the batter mix smoother and give a lighter cake, not denser.

2. Use very hot strong coffee to boost the chocolate flavor and chop the cocoa or chocolate fine so everything melts and blends faster. The hot coffee wakes up the cocoa, just don’t dump scalding liquid on cold eggs, and chop the chocolate small so your ganache never feels grainy.

3. For glossy drip, add the butter and salt while the ganache is still warm so it emulsifies and shines. If the ganache separates or looks dull, gently warm it and whisk until it comes back together, it usually fixes everything.

4. Chill ganaches by texture not time. The filling should be firm enough to spread, the frosting ganache should be thick but still scoopable before you whip it. When whipping, start slow then speed up to avoid a greasy or grainy finish, and if it gets too soft just pop it back in the fridge for 10 to 20 minutes.

5. Small assembly hacks: crumb coat thin then chill so the final layer goes on clean, use an offset spatula or a turntable if you got one, and test the drip on the back of a spoon or a plate first so you don’t get one long runaway drip. Sprinkle flaky sea salt right before serving so it stays crunchy and pretty.