Description

A dense, moist, and aggressively chocolatey homemade cake with a shiny ganache topping. This one-bowl recipe uses pantry staples and hot coffee to enhance the chocolate flavor, resulting in a bakery-level decadent dessert.

Ingredients

Scale

2 cups (250g) all-purpose flour
¾ cup (75g) unsweetened natural cocoa powder
2 cups (400g) granulated sugar
1 cup (200g) dark brown sugar, packed
1 cup (240g) buttermilk
½ cup (120ml) vegetable oil
3 large eggs, room temperature
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons pure vanilla extract
1 cup (240ml) hot brewed coffee
12 oz (340g) semi-sweet chocolate chips
1 cup (240ml) heavy cream
1 tablespoon butter
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, grease parchment, and dust with cocoa powder.
In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt for 30 seconds to aerate and remove lumps.
In a separate bowl, whisk eggs, buttermilk, oil, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
Slowly pour in hot brewed coffee while stirring gently. Batter will become thin; stir until smooth.
Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack. Peel off parchment and let cool completely.
While cakes cool, place chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan until it simmers, then pour over chocolate. Let sit for 5 minutes.
Add butter and pinch of salt to the chocolate mixture. Stir slowly from center outward until smooth and glossy. Let cool 10-15 minutes until slightly thickened.
Place one cake layer on a serving plate. Pour 1/3 of ganache over top, letting it drip down sides. Top with second layer and pour remaining ganache over top, allowing it to cascade down sides.

Notes

Use natural unsweetened cocoa powder, not Dutch-processed, to react with baking soda. Room temperature ingredients help emulsification. Do not overbake; moist crumbs on toothpick are ideal. Ganache sets best when cake is completely cool. Store at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 48
Sodium: 350
Fat: 28
Saturated Fat: 16
Carbohydrates: 65
Fiber: 3
Protein: 6

Keywords: chocolate cake, fudgy cake, double chocolate, ganache, homemade dessert, easy baking, rainy day dessert