Rich and Moist Double Chocolate Layer Cake with Creamy Chocolate Frosting

Ingredients

Chocolate cake:

1 3/4 cups all-purpose flour

1 3/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

1 cup hot coffee or hot water

2 tsp vanilla extract

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

Chocolate buttercream filling:

1 cup unsalted butter, softened

3 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/4 cup heavy cream

1 tsp vanilla extract

1/4 tsp salt

Chocolate ganache frosting:

200 g semi-sweet chocolate, finely chopped

3/4 cup heavy cream

1 tbsp unsalted butter

1 tsp vanilla extract

Decorations:

1/2 cup chocolate buttercream, reserved for piping

1/4 cup dark chocolate shavings

2 tbsp finely grated chocolate

Method

1. Preheat the oven to 175°C (350°F). Grease and line two round cake pans.

2. Whisk the flour, sugar, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and mix until smooth.

3. Stir in the hot coffee or water; the batter will be thin, which is what keeps the cake moist.

4. Divide between the pans and bake for 30 to 35 minutes, until a toothpick in the centre comes out clean. Cool completely.

5. Beat the buttercream ingredients until smooth and fluffy.

6. Make the ganache: pour hot cream over the chopped chocolate, rest for 2 minutes, then stir with the butter and vanilla until glossy. Let it cool until thick enough to spread.

7. Layer the cakes with buttercream, frost the outside with ganache, pipe swirls with the reserved buttercream, and finish with chocolate shavings and grated chocolate.

Cooking tips

Hot coffee deepens the chocolate flavor without making the cake taste like coffee; hot water works too.

Cool the layers fully before frosting, or the buttercream will slide.

A thin crumb coat of ganache, chilled for 20 minutes, gives a smooth final finish.

Frequently asked questions