Double Chocolate Cake Recipe
A decadent chocolate cake that's rich, and stick-to-your-fork moist. Topped with an easy chocolate ganache made with water!
Ingredients
Equipment
Method
for the Chocolate Cake Batter
- Add the boiling water to a (heat-proof) bowl along with the Dutch-processed cocoa powder, regular cocoa powder, semi-sweet chocolate chips, and the instant coffee. Whisk until completely smooth.170 mL boiling water, 55 grams Dutch-processed cocoa powder, 36 grams regular unsweetened cocoa powder, 115 grams semi-sweet chocolate chips, 1 ½ teaspoon instant coffee
- Add the buttermilk to the cocoa powder/chocolate mixture and whisk again to incorporate.450 mL cultured buttermilk
- Add the granulated sugar, eggs, melted butter, oil, and vanilla to a mixing bowl and beat on high speed until completely incorporated.470 grams granulated sugar, 225 mL neutral-flavored oil, 75 grams unsalted butter, 2 teaspoon vanilla extract, 3 large eggs
- Sift the flour, baking powder, baking soda, and salt into the egg mixture and pour in the cocoa powder/buttermilk mixture as well. Beat on low speed until evenly combined.Scrape down the sides and bottom of the bowl as needed.255 grams all-purpose flour, 1 ½ teaspoon baking soda, ¾ teaspoon baking powder, 1 teaspoon salt
- Pour batter into a greased 9x13-inch cake pan and bake at 325℉ for 50-60 minutes until the cake springs back when lightly pressed or a toothpick comes out of the center with a few crumbs.
for the Milk Chocolate Ganache
- Add the boiling water to a heat-proof bowl along with the milk chocolate chips. Whisk until smooth and all the chocolate has melted.400 grams milk chocolate chips, 150 grams boiling water
- Cover the ganache and rest it in a cool area on the counter to allow it to thicken to a peanut butter-like consistency. You may also refrigerate the ganache to speed up this process but I don't recommend leaving it refrigerated overnight since it will become much thicker and harder to spread.
Assembly
- Once the cake has cooled completely, use an offset spatula or the back of a spoon to spread the ganache on top of the cake in an even layer.
- Store in an airtight container at room temperature for up to 6 days for best texture.
Nutrition
Notes
- Unless otherwise stated, all ingredients should be at room temperature.
- Use a kitchen scale. It's more precise. If you insist on measuring by volume, make sure you spoon the flour into the measuring cups, then level.
- For a sweeter cake, use milk chocolate in the cake batter and omit the instant coffee. This cake is very rich, making it almost like a dark chocolate cake recipe. If milk chocolate is more your thing, making these simple changes will give you the flavor you're looking for.
- Use a flower nail to help the cake bake more evenly & prevent dry and overcooked edges. Place a flower nail in the center of the cake pan before pouring the batter into the pan.