Double Dark Chocolate Cake with Chocolate Ganache
My mother used to bake this cake for every clambake and it's one of my all-time favorites.
Recipe type: Dessert
Cuisine: American
  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder (I used dark cocoa)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup buttermilk (or 1 cup of milk with a tablespoon of fresh lemon juice or white vinegar)
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract - the good stuff
  • 1 cup hot coffee
  • ½ cup chocolate chips
  • 2 cups chocolate, finely chopped (or use chocolate chips)
  • ¾ cup heavy cream
  • 1 tablespoon corn syrup (you can leave this out)
  1. Preheat the oven to 180°C / 350°F.
  2. Grease two 8-by-2-inch round cake pans or one 9-inch pan and line the bottom with baking paper. Grease the paper as well and dust with flour. Tap out any excess flour.
  3. Using an electric mixer fitted with a paddle, combine the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
  4. In another bowl, whisk the buttermilk, oil, eggs and vanilla.
  5. Slowly add the buttermilk mixture into the dry ingredients until just incorporated, then slowly add the hot coffee until fully incorporated.
  6. Mix in the chocolate chips.
  7. Pour the batter into the prepared pan(s).
  8. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool.
  9. Peel off the parchment.
  1. In a glass bowl add chocolate and cream. Microwave for 1 minute and stir. Heat again for 10 seconds.
  2. Add corn syrup and whisk until smooth.
  3. Place cake on serving dish and spoon over warm ganache. I usually put a thin layer and put the cake in the fridge and then re-apply the ganache so it's extra thick. Doing it in one go means most of it lands on the plate.
Recipe by Orgasmic Chef at