Double Chocolate Cake Recipe
Make Double Chocolate Cake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Chocolate Add-ins
Chocolate Ganache (for filling & topping)
Assembly & Finish
Method
Cake Batter
- 1
Prepare
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with 1 tablespoon softened butter each, then dust the insides with 1 tablespoon cocoa powder per pan and tap out the excess. Line the bottom with a circle of parchment for easier removal.
- 2
Dry ingredients
In a large mixing bowl, sift together 2 cups all-purpose flour and 3 tablespoons unsweetened cocoa powder. Add 1 1/2 cups granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon fine salt. Whisk to combine and break up any lumps.
- 3
Wet ingredients
In a separate bowl or measuring cup, whisk 2 large eggs lightly. Add 1 cup buttermilk, 1/2 cup neutral oil, and 2 teaspoons vanilla extract. Whisk until smooth.
- 4
Combine batter
Make a well in the dry ingredients, pour the wet mixture in, and stir gently just until combined. Do not overmix. Gradually pour in 1 cup hot water while stirring on low speed or by hand; the batter will be thin — this produces a moist cake. Fold in 1 cup semisweet chocolate chips or chopped semisweet chocolate until evenly distributed.
- 5
Divide & bake
Divide batter evenly between the two prepared pans (use a scale or measure by eye). Smooth the tops with a spatula. Bake on the center rack for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even browning.
- 6
Cool
Remove cakes from oven and let cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and flip right-side-up to cool completely before filling (about 1–1.5 hours).
Chocolate Ganache (for filling & topping)
- 7
Heat cream
Place 3/4 cup heavy cream and 2 tablespoons unsalted butter in a small saucepan over medium heat. Heat until it just begins to simmer and small bubbles appear around the edges—do not boil.
- 8
Make ganache
Place 8 ounces finely chopped semisweet or bittersweet chocolate in a heatproof bowl. Pour the hot cream and butter over the chocolate and let sit undisturbed for 2–3 minutes to melt. Add 1 teaspoon light corn syrup (optional) and 1/8 teaspoon fine salt. Stir gently from the center outward until smooth and glossy. If the ganache is too thick for spreading when cool, warm briefly over a double boiler or microwave in 10-second bursts, stirring between, until spreadable.
- 9
Chill if needed
If you want a thicker filling, let the ganache cool at room temperature or refrigerate in a shallow bowl, stirring every 5 minutes, until it reaches a spreadable consistency (about 20–30 minutes). For a pourable glaze, use while still warm.
Assembly & Finish
- 10
Level cakes
If the cake layers domed during baking, use a serrated knife or cake leveler to trim the tops so layers sit flat and stable.
- 11
Fill
Place one cake layer, flat side up, on a serving plate or cake board. Spread about half of the ganache (or desired amount) evenly over the top, leaving a small border to avoid overflow. Place the second cake layer on top, pressing gently to adhere.
- 12
Top & smooth
Pour the remaining warm (pourable) ganache over the top, using an offset spatula to gently coax it over the edges for a smooth top and drippy sides. If the ganache has thickened, warm briefly as described above so it flows evenly. Smooth the top to the desired finish.
- 13
Decorate & set
If desired, sprinkle additional chocolate chips, shaved chocolate, or a light dusting of powdered sugar. Let the ganache set at room temperature for about 1 hour or refrigerate for 20–30 minutes to firm. If refrigerated, bring to room temperature before serving for best texture.
- 14
Serve
Slice with a sharp knife wiped clean between cuts for neat slices. Store leftovers covered at room temperature for up to 2 days or refrigerated up to 5 days. Rewarm slices briefly for a softer mouthfeel.