Introduction

This rich and moist chocolate cake is a chocolate lover’s dream come true. With a deep chocolate flavor enhanced by hot coffee and a luscious ganache frosting, it’s perfect for any celebration or simply to satisfy your sweet tooth.

Ingredients

For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the Chocolate Ganache Frosting:
- 1 1/2 cups heavy cream
- 2 cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter
For the Extra Fudgy Chocolate Sauce (Optional but Recommended):
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth.
Step 4: Stir in the hot coffee. The batter will be thin, but this helps make the cake extra moist.
Step 5: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: For the ganache frosting, heat heavy cream in a saucepan over medium heat until it just starts to simmer. Do not let it boil.
Step 8: Remove the cream from heat and pour it over the chocolate chips and butter in a bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow it to cool slightly until it thickens to a spreadable consistency.
Step 9: (Optional) For the extra fudgy chocolate sauce, whisk together cocoa powder, sugar, heavy cream, and butter in a saucepan over medium heat. Bring to a gentle simmer and stir continuously for 3-5 minutes until thickened. Remove from heat and stir in vanilla extract.
Step 10: To assemble, place one cake layer on a serving plate and spread a generous amount of ganache frosting on top. Add the second layer, then coat the entire cake with the remaining ganache.
Step 11: If using, pour the extra fudgy chocolate sauce over the cake for an ultra-gooey finish. Let the cake set for 10-15 minutes before serving.

Tips & Variations

Use freshly brewed hot coffee for the best flavor boost; espresso works well too if you want a stronger chocolate note.
Substitute buttermilk with milk and vinegar or lemon juice if you don’t have buttermilk on hand.
For a dairy-free version, use non-dairy milk and dairy-free chocolate chips, and replace butter with coconut oil.
Add a pinch of instant espresso powder to the batter to intensify the chocolate flavor even more.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring slices to room temperature or warm gently before serving for the best texture. The extra fudgy sauce can be stored separately in an airtight container and reheated gently on the stove or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and keep them wrapped tightly in plastic wrap at room temperature. Frost and assemble the cake the next day for fresh, delicious results.

What if I don’t have a mixer?

You can mix the batter by hand using a whisk or sturdy spoon, but be sure to whisk well to combine ingredients smoothly, especially when adding wet to dry ingredients.