Cakes

Classic Chocolate Cake

This timeless chocolate cake is everything you want in a celebration dessert: incredibly moist, deeply chocolatey, and topped with the silkiest ganache frosting. A recipe we've perfected over years of testing.

Prep Time 25 min

Cook Time 35 min

Servings 12

Difficulty Medium

Classic Chocolate Cake

1

Prepare Your Pans

Preheat your oven to 180°C. Grease two 23cm round cake pans with butter, then line the bottoms with parchment paper. Dust the sides with cocoa powder, tapping out any excess. This ensures your cakes release perfectly.

Prepared cake pans

2

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps in the cocoa powder for a smooth batter.

Dry ingredients in bowl

3

Combine Wet Ingredients

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth and well combined.

Mixing wet ingredients

4

Add Hot Coffee

Stir in the hot coffee until fully incorporated. The batter will be quite thin—this is normal and is the secret to an incredibly moist cake. The coffee enhances the chocolate flavor without making it taste like coffee.

Adding hot coffee to batter

5

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Cakes in oven

6

Make the Ganache

Heat the cream until just simmering. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth and glossy. Let cool until spreadable, about 30 minutes, stirring occasionally.

Making chocolate ganache

7

Assemble and Frost

Place one cake layer on a serving plate. Spread with a generous layer of ganache. Top with the second layer. Frost the top and sides with remaining ganache. For a smooth finish, use an offset spatula dipped in hot water.

Frosting the cake

Classic Chocolate Cake

Rich, moist chocolate cake with silky ganache frosting. A timeless favorite for any celebration.

Prep 25 min

Cook 35 min

Total 60 min

Servings 12

Ingredients

For the Cake

200g all-purpose flour
400g granulated sugar
75g Dutch-process cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs, room temperature
240ml buttermilk, room temperature
240ml vegetable oil
2 tsp pure vanilla extract
240ml hot brewed coffee

For the Ganache

450g dark chocolate (70% cacao), finely chopped
480ml heavy cream
2 tbsp unsalted butter, softened
1 tsp vanilla extract

Instructions

Preheat oven to 180°C. Grease and line two 23cm round cake pans with parchment. Dust with cocoa powder.
Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
Add eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes.
Stir in hot coffee until combined. Batter will be thin.
Divide batter between prepared pans. Bake 30-35 minutes until a toothpick comes out clean.
Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
For ganache: Heat cream until simmering. Pour over chocolate, let sit 5 minutes, then stir until smooth. Add butter and vanilla, stir until incorporated.
Let ganache cool until spreadable, about 30 minutes.
Place one cake layer on serving plate. Spread with ganache. Top with second layer. Frost top and sides with remaining ganache.

Baker's Notes

Room temperature ingredients: This is essential for proper emulsification and even baking. Take eggs and buttermilk out 30 minutes before starting.
Coffee substitute: If you prefer, use hot water instead of coffee. The coffee enhances chocolate flavor without making the cake taste like coffee.
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Make ahead: Cake layers can be wrapped and frozen for up to 2 months. Thaw overnight in refrigerator before frosting.