A slice of impossibly rich, intensely fudgy chocolate cake, so decadent it practically melts in your mouth. The aroma alone, a symphony of dark chocolate and warm vanilla, is enough to make your knees weak. Then, the silken embrace of homemade ganache frosting, adds another layer of pure chocolate bliss. This isn’t just cake; it’s an experience. Does it sound amazing?
My grandmother used to bake a similar chocolate cake for every special occasion, and its profound cocoa flavor always filled our small house. This recipe is my take on that treasured memory, perfected over years of experimenting. It’s a celebration of chocolate in its purest form. This cake is perfect for birthdays, holidays, or any time you want to indulge in the ultimate chocolate dessert. Share it with friends, and family, or keep a slice (or two!) all to yourself – I won’t judge. It’s a decadent dessert that will elevate your meal type. So, let’s bake some happiness, one luscious layer at a time.
Why You’ll Love This Recipe
- Intense Chocolate Flavor: Double chocolate – in the cake and the frosting – creates an unforgettable chocolate experience.
- Fudgy Texture: This chocolate cake boasts a melt-in-your-mouth, incredibly moist, and fudgy crumb.
- Decadent Ganache Frosting: The silky-smooth ganache adds a luxurious touch that perfectly complements the richness of the cake.
- Impressive and Easy: Despite its showstopping appearance, this cake is surprisingly simple to make.
- Perfect for Celebrations: It’s the ideal dessert for birthdays, holidays, or any special occasion that calls for a chocolate indulgence.
- Craving Satisfier: Fulfills even the most serious chocolate cravings.
Ingredients Breakdown
The key to any exceptional chocolate cake is high-quality ingredients.
- All-Purpose Flour: This provides the structure for the cake. If you want to turn this into several meal types by individualizing these, use cake flour for an even softer crumb.
- Cocoa Powder: Use high-quality Dutch-processed cocoa powder for a deep, rich chocolate flavor. The darker the better! Try to avoid natural-flavored cocoa at all costs.
- Granulated Sugar: Adds sweetness and moisture to the cake.
- Brown Sugar: Contributes to the cake’s moistness and adds a subtle caramel flavor. Light or dark brown sugar will work; the darker the sugar, the deeper the flavor.
- Eggs: Bind the ingredients together and add richness. Use large eggs at room temperature for best results.
- Oil: Adds moisture and keeps the cake tender. Vegetable or canola oil works well.
- Buttermilk: Adds a tangy flavor and tenderizes the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. This is an essential ingredient!
- Hot Coffee: Enhances the chocolate flavor. Don’t worry, you won’t taste the coffee itself.
- Chocolate Chips: Use high-quality semi-sweet or dark chocolate chips. These melt into puddles of gooey goodness!
- Heavy Cream: For the ganache frosting. The fat content is essential for creating that silky-smooth texture.
- Vanilla Extract: Enhances the overall flavor profile. Use pure vanilla extract for the best results.
Kitchen Tools Needed
To bake this delightful chocolate cake, you’ll need:
- Two 9-inch round cake pans (alternatively, one bundt pan can be used)
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Spatula
- Measuring cups and spoons
- Wire rack
- Saucepan (for the ganache)
- Offset spatula (optional, for frosting)
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How To Make Chocolate Cake
Prepare to impress with this decadent chocolate creation.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures the chocolate cake easily releases once baked.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Add Wet Ingredients: In a separate bowl, whisk together the eggs, oil, buttermilk, and vanilla extract.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Add Coffee: Slowly pour in the hot coffee while mixing on low speed. The batter will be thin.
- Stir in Chocolate Chips: Gently fold in the chocolate chips.
- Pour into Pans: Divide the batter evenly between the prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Ganache: While the cakes are cooling, make the ganache. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour over Chocolate: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute, then whisk until smooth and glossy.
- Frost: Once the cakes are completely cool, frost the top of one layer with half of the ganache. Place the second layer on top and frost with the remaining ganache.
Pro Tips for Success
- Don’t Overmix: Overmixing the batter can result in a tough cake. Mix the wet and dry ingredients until just combined.
- Use Room-Temperature Ingredients:Â Room-temperature ingredients emulsify more effectively, resulting in a smoother batter and a more tender cake. Leave your eggs out for at least 30 minutes beforehand.
- Measure Flour Accurately: Use a kitchen scale to measure flour for the most accurate results. If you don’t have a scale, spoon the flour into the measuring cup and level it off with a knife.
- Cool Cakes Completely: Make sure the cakes are completely cool before frosting. Otherwise, the ganache will melt.
- Chill Ganache (Optional): For a thicker ganache, chill it in the refrigerator for 15-30 minutes before frosting the cake.
- Use Espresso Powder: Add a teaspoon of espresso powder to the batter to further intensify the chocolate flavor.
- Make Ahead: Bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store them at room temperature. Make the ganache the day of serving.
Variations and Dietary Swaps
- Gluten-Free Chocolate Cake: Use a gluten-free flour blend in place of all-purpose flour.
- Dairy-Free Chocolate Cake: Substitute the buttermilk with a dairy-free alternative like almond milk or soy milk. Use dairy-free chocolate chips and coconut cream for the ganache.
- Add Nuts: Stir in chopped walnuts, pecans, or almonds to the batter for added texture and flavor.
- Chocolate Mint Cake: Add 1 teaspoon of peppermint extract to the batter and the ganache. You can transform the chocolate cake layer to mint and add chunks to the batter!
Serving Suggestions
- Serve with a scoop of vanilla ice cream or whipped cream. The cold creaminess perfectly complements the rich chocolate cake.
- Garnish with fresh berries, such as raspberries or strawberries, for a pop of color and flavor.
- Dust with cocoa powder or powdered sugar for a simple yet elegant presentation.
- Pair with a glass of milk, coffee, or a dessert wine.
- Cut the chocolate cake and arrange it on a dish with seasonal fruits, for a visually appealing display
Storage
Store leftover chocolate cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, you can freeze the cake for up to 2 months. Thaw in the refrigerator overnight before serving. The texture of the ganache may change slightly after freezing, but the flavor will remain delicious.
This Double Chocolate Fudge Cake with Ganache Frosting is a true masterpiece, a symphony of rich flavors and decadent textures that will leave you wanting more. It’s a perfect way to celebrate any occasion or simply indulge in a little bit of chocolate therapy. With its intense chocolate flavor and fudgy texture, this chocolate cake is sure to become a family favorite.
What are you waiting for? Grab your apron (or not!) and make this delicious cake!
Did you try this recipe? Let me know in the comments below and don’t forget to rate it! Also, be sure to tag @culinarycravingcom on Instagram and Facebook if you make this chocolate cake.
Related Recipes
- Triple Chocolate Brownies (for another intense chocolate fix!)
- Vanilla Bean Cupcakes (a perfect complement to the rich chocolate cake)
- Peanut Butter Chocolate Chip Cookies (a classic flavor combination)
Frequently Asked Questions
Double Chocolate Fudgy Cake with Ganache Frosting
Indulge in our intensely rich double chocolate fudge cake with silky ganache frosting. This showstopping dessert satisfies even the most serious chocolate cravings.
Ingredients
- All-Purpose Flour: This provides the structure for the cake. If you want to turn this into several meal types by individualizing these use cake flour for an even softer crumb.
- Cocoa Powder: Use high-quality Dutch-processed cocoa powder for a deep rich chocolate flavor. The darker the better! Try to avoid natural-flavored cocoa at all costs.
- Granulated Sugar: Adds sweetness and moisture to the cake.
- Brown Sugar: Contributes to the cake’s moistness and adds a subtle caramel flavor. Light or dark brown sugar will work; the darker the sugar the deeper the flavor.
- Eggs: Bind the ingredients together and add richness. Use large eggs at room temperature for best results.
- Oil: Adds moisture and keeps the cake tender. Vegetable or canola oil works well.
- Buttermilk: Adds a tangy flavor and tenderizes the cake. If you don’t have buttermilk you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. This is an essential ingredient!
- Hot Coffee: Enhances the chocolate flavor. Don’t worry you won’t taste the coffee itself.
- Chocolate Chips: Use high-quality semi-sweet or dark chocolate chips. These melt into puddles of gooey goodness!
- Heavy Cream: For the ganache frosting. The fat content is essential for creating that silky-smooth texture.
- Vanilla Extract: Enhances the overall flavor profile. Use pure vanilla extract for the best results.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures the chocolate cake easily releases once baked.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Add Wet Ingredients: In a separate bowl, whisk together the eggs, oil, buttermilk, and vanilla extract.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Add Coffee: Slowly pour in the hot coffee while mixing on low speed. The batter will be thin.
- Stir in Chocolate Chips: Gently fold in the chocolate chips.
- Pour into Pans: Divide the batter evenly between the prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Ganache: While the cakes are cooling, make the ganache. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour over Chocolate: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute, then whisk until smooth and glossy.
- Frost: Once the cakes are completely cool, frost the top of one layer with half of the ganache. Place the second layer on top and frost with the remaining ganache.
Notes
Nutrition (per serving):
- Calories: 469 kcal
- Total Fat: 22g
- Carbohydrates: 62g
- Protein: 5g
- For extra richness, serve with a scoop of vanilla ice cream or drizzle with melted chocolate.
- You can substitute brewed coffee with hot water if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days.
