Classic Chocolate Cake
A deeply chocolatey, perfectly moist layer cake that makes every birthday and celebration special. Finished with a decadent, silky chocolate ganache frosting, this is the ultimate chocolate cake recipe you will make again and again.
Ingredients
Instructions
- 1
Preheat oven to 175°C (350°F). Grease and flour two 23cm round cake pans, then line bottoms with parchment paper.
- 2
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3
Add buttermilk, hot coffee, oil, eggs, and vanilla. Beat on medium speed for 2 minutes. The batter will be thin.
- 4
Divide batter evenly between prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in center comes out clean.
- 5
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- 6
For the ganache: Place chopped chocolate and salt in a heatproof bowl. In a small saucepan, heat heavy cream until it just begins to simmer.
- 7
Pour hot cream over the chocolate and let sit for 5 minutes. Gently whisk from the center until smooth and glossy. Stir in the butter until melted.
- 8
Allow ganache to cool at room temperature, stirring occasionally, until it reaches a thick, spreadable consistency (about 1-2 hours).
- 9
Place one cake layer on a serving plate. Spread a generous layer of ganache over the top. Top with the second layer and cover the top and sides with the remaining ganache frosting.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
My ganache is too thin, how can I fix it?
Let it cool longer. If it's still too thin, you can gently reheat it and add a bit more chopped chocolate.
Can I use milk chocolate for the ganache?
Yes, but milk chocolate has a lower cocoa content, so you may need to reduce the cream slightly to ensure it sets properly.