Chocolate Cake Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment; grease the parchment and lightly dust with flour or cocoa powder.

Combine dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the eggs lightly, then add the buttermilk, vegetable oil, hot brewed coffee, and vanilla extract. Whisk until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir with a spatula or low-speed mixer just until combined and no large streaks of flour remain. The batter will be thin—this is normal.

Bake

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the cakes spring back lightly when touched.

Cool

Allow the cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto the rack to remove the pans, then peel off the parchment and let the cakes cool completely before assembling (at least 1 hour).

Prepare chocolate

Place the finely chopped chocolate in a heatproof bowl. Use a mix of semisweet or bittersweet for depth; ensure pieces are uniform so they melt evenly.

Heat cream

In a small saucepan, bring the heavy cream just to a simmer over medium heat—do not boil. Once it reaches a simmer, remove immediately from heat.

Bloom chocolate

Pour the hot cream over the chopped chocolate, making sure the chocolate is fully submerged. Let sit, undisturbed, for 2 to 3 minutes to soften the chocolate.

Emulsify ganache

Using a whisk or spatula, stir gently from the center outward until the chocolate and cream form a smooth, glossy ganache. Add the unsalted butter pieces and the optional light corn syrup, and stir until fully incorporated and smooth. If the chocolate hasn't fully melted, microwave the mixture in 10-second bursts, stirring between each, until smooth.

Cool to spreading consistency

Allow the ganache to cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency (about 20–40 minutes depending on room temperature). For a pourable glaze, use while warmer; for a thicker filling and frosting, wait until it becomes more viscous.

Level cakes

If the cooled cake layers have domes, level them with a serrated knife or cake leveler so both layers are flat and stable for stacking.

Fill and stack

Place one cake layer on a serving plate or cake board. Spread about two-thirds of the cooled but still spreadable ganache evenly over the top, leaving about 1/4 inch from the edge to prevent overflow. Place the second cake layer on top, pressing gently to level.

Frost or glaze

Use the remaining ganache to frost the top and sides. For a smooth finish, apply a thin crumb coat first using an offset spatula, chill 15 minutes to set, then apply the remaining ganache. Alternatively, pour slightly warm ganache over the assembled cake and let it drip naturally down the sides for a glossy finish.

Chill to set

Chill the assembled cake in the refrigerator for 20–30 minutes to allow the ganache to firm up. If you prefer the ganache softer at serving, chill less time; for firmer slices, chill longer.

Garnish and serve

Just before serving, lightly dust the top with the optional unsweetened cocoa powder, then sprinkle flaky sea salt evenly over the top (about 1/2 tsp total) to enhance the chocolate flavor. Slice with a warm, dry knife for clean slices.