Rich, indulgent, and unapologetically chocolate-forward—this layered chocolate cake isn’t just dessert, it’s an experience. Made with Dutch process cocoa and deepened with a hint of espresso, the cake boasts a soft, tender crumb that pairs effortlessly with the glossy chocolate ganache frosting.

It’s not overly fussy, but it delivers bakery-quality results right from your kitchen. Whether you’re celebrating or just craving something luxurious, this chocolate cake brings intensity without complication.

The Secret Ingredient That Deepens the Flavor

What sets this cake apart is the espresso powder. Though it’s not enough to give the cake a coffee flavor, it enhances the chocolate, making it bolder and more complex. Combined with hot coffee in the batter, it creates a rich depth that takes the chocolate flavor up a notch.

A Closer Look at the Ingredients

For the Ganache:

Dark Chocolate (10 oz / 290g): Use a high-quality chocolate bar or chips—at least 60% cacao—for a rich, not overly sweet finish.
Heavy Cream (½ cup / 125g): Adds luscious creaminess and helps the ganache set into a spreadable consistency.
Butter (3 tbsp / 42g): Gives the ganache a smooth, glossy sheen and enhances its flavor.

For the Cake:

All-Purpose Flour (2 cups / 240g): Provides the structure without making the crumb too dense.
Dutch Process Cocoa (¾ cup / 65g): This cocoa is treated with alkali, reducing acidity and offering a smoother, more intense chocolate flavor.
Granulated & Brown Sugar (1¼ cups + ¾ cup): A mix of white and brown sugar ensures sweetness with a bit of added moisture and a hint of molasses from the brown sugar.
Espresso Powder (2 tsp): Not for coffee flavor, but for boosting chocolate richness.
Baking Soda & Baking Powder: The leavening duo ensures the cake rises properly with a soft, fluffy interior.
Eggs (2 large): Bind everything together and contribute to structure.
Vegetable Oil (½ cup): Keeps the cake moist and tender.
Buttermilk (1 cup): The acidity reacts with the baking soda to lift the batter and provides a subtle tang.
Hot Coffee (1 cup): Intensifies the chocolate and loosens the batter for a smooth pour.

Ingredient Swaps:

Dairy-free? Substitute coconut cream in the ganache and use a plant-based buttermilk (mix almond milk with a teaspoon of vinegar).
Out of espresso powder? Try finely ground instant coffee, or leave it out if needed—the cake will still be rich.

Step-by-Step: Bringing It Together in Your Kitchen

Make the Ganache First

Start with the ganache so it has time to cool and thicken before assembly.

Place the chopped chocolate in a heatproof bowl.
In a small saucepan, warm the cream and butter on medium heat. Watch closely—once it simmers, take it off the heat (don’t let it boil).
Pour the hot cream mixture over the chocolate and let it sit for 2–3 minutes.
Stir slowly from the center outward until completely smooth. If any unmelted bits remain, microwave in short 15-second bursts, stirring between each.
Cover with plastic wrap, pressing it directly onto the surface, and leave at room temperature for about 3 hours. This prevents a skin from forming and lets the ganache thicken to a spreadable consistency.

Bake the Cake Layers

Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment.
In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugars, espresso powder, baking soda, baking powder, and salt.
In another bowl, beat the eggs, then stir in the vanilla, oil, and buttermilk.
Add the wet mixture to the dry ingredients. Whisk until combined—expect a thick batter at this stage.
Gradually pour in the hot coffee, stirring gently until the batter becomes smooth and pourable.
Divide the batter between the two pans and bake for 30–35 minutes. Begin checking at 28 minutes; a toothpick should come out mostly clean with a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Assemble with Care

If the cake layers domed in the oven, level them with a serrated knife for a flat stack.
Place one layer on your serving plate or cake stand. Spread half of the ganache evenly across the top.
Add the second cake layer and cover the top and sides with the remaining ganache. Smooth with an offset spatula or add swirls for texture.
Decorate as desired—fresh berries, chocolate curls, or a dusting of cocoa powder all work beautifully.

Tips for Decorating and Serving

Want to take it up a notch? Chill the ganache slightly and whip it with a hand mixer for a fluffy, mousse-like texture. Or turn it into a semi-naked cake by using just enough ganache to coat the sides lightly. This recipe also pairs well with fresh raspberries or a scoop of vanilla bean ice cream.

Storing & Make-Ahead Notes

Storage: Keep leftover cake at room temperature, covered tightly, for up to 2 days. If your kitchen is warm, refrigerate it, but bring it to room temperature before serving for the best texture.
Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to a month. Thaw overnight in the fridge.
Leftover Ganache: Use it as a dip for fruit, spread over toast, or roll into truffles once firm.

This chocolate cake delivers everything you’d want from a homemade classic: ease, depth of flavor, and a polished finish. Whether you’re baking for a birthday, a dinner party, or simply to satisfy a craving, this one belongs in your go-to collection.