Chocolate Cake Recipe

Prep

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper and lightly dust with cocoa or flour.

Dry ingredients

In a large bowl, sift or whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Wet ingredients

In a separate bowl, whisk the eggs briefly, then add buttermilk, vegetable oil, hot brewed coffee, and vanilla extract. Whisk until homogeneous.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or whisk until just combined and no large streaks remain. Do not overmix.

Bake

Divide batter evenly between the prepared pans (about 2 medium scoops each). Smooth the tops. Bake in the center of the oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking for even browning.

Cool

Allow cakes to cool in the pans for 10 minutes. Run a knife around the edges, invert onto a wire rack, remove parchment, and cool completely (about 1 hour) before assembling.

Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat, stir in vanilla or rum if using, and let cool. Use a pastry brush to brush about 1–2 tablespoons of syrup on each cake layer to keep them moist.

Heat cream

Place the heavy cream in a small saucepan and heat over medium until it just begins to simmer and small bubbles form around the edge — do not boil.

Combine with chocolate

Place chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 2–3 minutes to melt the chocolate.

Emulsify

Using a whisk or spatula, gently stir from the center outward until the mixture becomes smooth and glossy. If using, add the unsalted butter and corn syrup and stir until incorporated. If the chocolate did not fully melt, set the bowl over a barely-simmering water bath and stir until smooth, or microwave in 10-second bursts, stirring between.

Cool to spreadable consistency

Allow ganache to cool at room temperature, stirring occasionally, until it thickens to a spreadable but pourable consistency (about 20–30 minutes). For a firmer glaze, chill briefly, stirring every 5 minutes to check consistency.

Level and layer

If the cake domes, level the tops with a serrated knife. Place the first cake layer on a cake board or serving plate. If using simple syrup, brush about 1–2 tablespoons over the surface. Spoon or pour a thin layer of ganache and spread to the edges.

Top layer and crumb coat

Place the second cake layer on top. Use the remaining ganache to cover the top and sides. For a smooth finish, apply a thin crumb coat first (a light layer of ganache), chill 10–15 minutes, then apply the final coat of ganache while it's slightly more fluid so it smooths easily.

Finish and garnish

Once ganache is set but still glossy, arrange edible flowers on top as desired. Sprinkle a small pinch of coarse sea salt over the center if using to enhance chocolate flavor. Refrigerate briefly (10–20 minutes) to set completely before slicing. Bring to room temperature about 20 minutes before serving for best texture.

Storage: Store leftovers covered in the refrigerator for up to 4 days. Bring slices to room temperature before serving.