Double Chocolate Cake with Ganache

The aroma of chocolate has always been my comfort. My grandmother, a woman whose kitchen was a constant source of magic, had a worn, handwritten recipe for a double chocolate cake that she’d pull out for special occasions. The scent of the dark cocoa mixing with the subtle tang of buttermilk would fill her cozy kitchen. This recipe, while not hers exactly, invokes that same feeling—a deep, rich chocolate embrace that’s both comforting and celebratory, and thanks to a Kitchenaid mixer, remarkably easy to achieve.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Servings: 12-14
• Yield: One 2-layer cake
• Dietary Type: Not Gluten-Free

Ingredients

• 3 ounces semisweet chocolate
• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk
• 3/4 teaspoon vanilla

For ganache frosting:

• 1 lb semisweet chocolate
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 1/4 cup unsalted butter

Equipment Needed

• KitchenAid mixer
• Two 10-inch cake pans
• Parchment paper or wax paper
• Mixing bowls
• Sifter
• Saucepan
• Whisk
• Cooling racks
• Thin knife or offset spatula

Instructions

1. Preheat your oven to 300°F (150°C). Generously grease two 10-inch cake pans. This is crucial to prevent sticking!
2. Line the bottoms of the pans with rounds of wax paper or parchment paper, and then grease the paper as well. This double layer of protection ensures a clean release of the cakes.
3. Finely chop the 3 ounces of semisweet chocolate.
4. In a heatproof bowl, combine the chopped chocolate with the 1 1/2 cups of hot brewed coffee. Let the mixture stand, stirring occasionally, until the chocolate is fully melted and the mixture is smooth. The heat from the coffee will gently melt the chocolate, creating a rich, aromatic base for the cake.
5. In a large bowl, sift together the 3 cups of sugar, 2 1/2 cups of all-purpose flour, 1 1/2 cups of unsweetened cocoa powder, 2 teaspoons of baking soda, 3/4 teaspoon of baking powder, and 1 1/4 teaspoons of salt. Sifting ensures that the dry ingredients are evenly distributed and clump-free.
6. In another large bowl, using your KitchenAid mixer fitted with the wire whisk attachment, beat the 3 large eggs until they are thickened slightly and lemon-colored, about 3 minutes. This incorporates air into the eggs, which helps to create a light and airy cake.
7. Slowly add the 3/4 cup of vegetable oil, 1 1/2 cups of well-shaken buttermilk, 3/4 teaspoon of vanilla, and the melted chocolate mixture to the eggs, beating until everything is well combined. Be sure to scrape down the sides of the bowl to ensure that all ingredients are fully incorporated.
8. Gradually add the sifted sugar mixture to the wet ingredients, and beat on medium speed until just combined. Avoid overmixing, as this can lead to a tough cake. A helpful tip is to pour the dry mixture onto a piece of grocery bag, roll it into a funnel, and add it slowly into the running batter to minimize flour dust.
9. Divide the batter evenly between the prepared cake pans. Use a kitchen scale for perfect accuracy.
10. Bake in the middle of the preheated oven until a tester inserted in the center comes out clean, about 1 hour to 1 hour and 10 minutes. The exact baking time may vary depending on your oven, so start checking for doneness around the 1-hour mark.
11. Cool the cake layers completely in the pans on wire racks. This prevents the cakes from sticking and allows them to cool evenly.
12. Once the cakes are cool, run a thin knife around the edges of the pans to loosen them. Invert the layers onto the racks. Carefully remove the wax paper or parchment paper and allow the layers to cool completely.
13. The cake layers can be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. This allows the flavors to meld and makes the frosting process easier.
14. For the ganache frosting, finely chop the 1 lb of semisweet chocolate.
15. In a 1 1/2- to 2-quart saucepan, bring the 1 cup of heavy cream, 2 tablespoons of sugar, and 2 tablespoons of light corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved. The corn syrup adds shine and smoothness to the ganache.
16. Remove the pan from the heat and add the chopped chocolate, whisking until the chocolate is completely melted and the ganache is smooth.
17. Cut the 1/4 cup of unsalted butter into pieces and add them to the frosting, whisking until the butter is fully incorporated and the ganache is glossy. The butter adds richness and a velvety texture.
18. Transfer the ganache frosting to a bowl and cool, stirring occasionally, until it reaches a spreadable consistency. Depending on the type of chocolate used, you may need to chill the frosting in the refrigerator to achieve the desired consistency. Check it frequently and stir, so it chills evenly.
19. Once the ganache has reached a spreadable consistency, spread it between the cake layers and over the top and sides of the cake.

Expert Tips & Tricks

• For an even more intense chocolate flavor, add a tablespoon of instant espresso powder to the hot coffee before melting the chocolate.
• If your ganache becomes too thick, add a tablespoon of warm heavy cream at a time until it reaches the desired consistency. If it’s too thin, refrigerate it for a short period, stirring occasionally.
• Use a turntable and an offset spatula for professional-looking frosting.
• Before frosting, level the cake layers with a serrated knife for an even surface.
• For a decorative touch, sprinkle chocolate shavings or cocoa powder on top of the frosted cake.

Serving & Storage Suggestions

Serve this decadent Double Chocolate Cake with Ganache slightly chilled or at room temperature. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Leftover cake can be stored, covered, in the refrigerator for up to 3 days. For longer storage, freeze the cake for up to 2 months. Thaw it in the refrigerator overnight before serving. Bringing the cake to room temperature before serving will enhance the flavor and texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	810.9 kcal	N/A
Calories from Fat	463 g	57%
Total Fat	51.5 g	79%
Saturated Fat	24.8 g	123%
Cholesterol	91.4 mg	30%
Sodium	548.8 mg	22%
Total Carbohydrate	96.2 g	32%
Dietary Fiber	11.7 g	46%
Sugars	55.3 g	221%
Protein	13.7 g	27%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a mocha version, increase the amount of coffee to 2 cups and add 1 teaspoon of instant espresso powder to the batter.
• Substitute almond milk for buttermilk for a slightly different flavor profile (note: this will affect texture).
• Use different types of chocolate in the ganache, such as dark chocolate or milk chocolate, to customize the flavor.
• Add a layer of raspberry jam between the cake layers for a complementary fruit flavor.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

FAQs (Frequently Asked Questions)

Q: Can I use Dutch-processed cocoa powder instead of unsweetened cocoa powder?

A: While you can, unsweetened cocoa powder (not Dutch-processed) is recommended for this recipe because it reacts better with the baking soda, giving the cake a better rise and texture.

Q: What if my ganache is too thick or too thin?

A: If the ganache is too thick, add a tablespoon of warm heavy cream at a time until it reaches the desired consistency. If it’s too thin, refrigerate it for a short period, stirring occasionally, until it thickens.

Q: Can I make this cake ahead of time?

A: Yes, the cake layers can be made a day ahead and stored, wrapped tightly in plastic wrap, at room temperature. The ganache can also be made a day ahead and stored in the refrigerator. Let it come to room temperature and whisk until smooth before frosting the cake.

Q: How do I prevent the cake from sticking to the pan?

A: Generously grease the pans and line the bottoms with parchment paper or wax paper. This double layer of protection ensures a clean release.

Q: Can I freeze the finished cake?

A: Yes, you can freeze the frosted cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator overnight before serving.

Final Thoughts

This Double Chocolate Cake with Ganache is more than just a recipe; it’s an experience. The symphony of rich chocolate flavors, coupled with the ease of preparation using a KitchenAid mixer, makes it a delightful endeavor for any baker. Don’t hesitate to experiment with variations, and most importantly, share your creations with loved ones. Baking is, after all, an act of love, and this cake is sure to convey that sentiment perfectly.