Double Chocolate Layered Cake with Chocolate Ganache

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A rich double chocolate cake with moist layers and a glossy dark chocolate ganache coating for intense chocolate lovers. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, unsweetened cocoa powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1 cup warm water
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder, and 1 tsp salt.
2. Step 2: In another large bowl, whisk 2 cups granulated sugar, 2 large eggs, 1 cup buttermilk, 1 cup warm water, 1/2 cup vegetable oil, and 2 tsp vanilla extract until smooth.
3. Step 3: Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in 1 cup semi-sweet chocolate chips.
4. Step 4: Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick inserted comes out clean. Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
5. Step 5: For ganache, heat 1 cup heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over 8 oz chopped semi-sweet chocolate in a bowl. Let sit 2 minutes, then stir until smooth and glossy.
6. Step 6: Place one cake layer on a serving plate, pour and spread a thin layer of ganache over top. Place second layer on top and pour remaining ganache over entire cake, using a spatula to smooth sides. Allow ganache to set at room temperature before slicing.