Chocolate Chocolate Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper; grease the parchment. Alternatively use two 9-inch pans for a layered presentation and reduce bake time slightly.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar until evenly combined.

In a separate bowl or large measuring cup, whisk the eggs, buttermilk, oil and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Do not overmix.

Slowly pour in the hot brewed coffee while whisking to create a smooth, thin batter. Scrape down the bowl and ensure no dry streaks remain. The batter will be fairly thin — this yields a moist cake.

Pour the batter into the prepared 9-inch pan (or divide evenly between two pans). Smooth the top with a spatula. Bake 30–35 minutes for a single 9-inch pan (or 22–28 minutes for two pans), or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking.

Remove cake from oven and let rest on a wire rack in the pan for 10 minutes. Run a knife around the edge and invert onto the rack. Peel off parchment and let cool completely before glazing (cooling about 1–1.5 hours). For layered cake, cool layers in their pans 10 minutes then invert to racks to cool completely.

Place the chopped chocolate in a heatproof bowl.

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form around the edge (do not boil). Remove from heat immediately.

Pour the hot cream over the chopped chocolate and let sit, undisturbed, for 2–3 minutes to soften the chocolate.

Gently whisk from the center outward until the mixture is smooth and glossy. Add the butter and corn syrup (if using) and whisk until fully incorporated and silky. If the ganache is cool and too thick to pour, warm gently in 10-second bursts in the microwave or over a warm water bath until pourable, stirring frequently.

Allow the ganache to cool to a pourable but slightly thickened consistency (about 10–20 minutes at room temperature) before pouring over the cooled cake so it will coat and drip attractively.

In a small saucepan, whisk together the cocoa powder and granulated sugar until evenly combined.

Stir in the water and a pinch of salt. Place the pan over medium heat and bring to a gentle simmer, whisking frequently to dissolve the sugar and remove lumps.

Allow the sauce to simmer for 2–3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Taste and adjust sweetness or salt if needed. Let cool slightly; sauce will thicken more as it cools.

Transfer to a small serving pitcher or squeeze bottle for drizzling at plating.

If using a single 9-inch cake, place the cooled cake on a serving plate. If using layers, place the first layer on the plate.

Pour enough ganache over the center of the cake to gently cover the top, using an offset spatula to coax the ganache toward the edges so it drips down the sides. For a layered cake, spread a thin layer of ganache between layers before stacking, then pour the remaining ganache over the top and sides.

Allow ganache to set for 10–20 minutes at room temperature, or chill briefly (5–10 minutes) to speed set, but avoid long chilling which can dull shine.

Spoon or drizzle the warm chocolate sauce over individual cake slices just before serving for extra shine and sauciness.

Serve each slice with a scoop of vanilla ice cream alongside or on top. Sprinkle a light pinch of flaky sea salt over the ganache and ice cream if desired, and garnish with raspberries or mint.

Store leftover cake covered in the refrigerator for up to 4 days. Bring slices to room temperature or warm gently before serving; reheat briefly if you prefer the ganache soft.