Description

A rich, tender double chocolate cake with a glossy ganache frosting that stays moist for days. This foolproof recipe is perfect for dinner parties and requires no professional baking skills.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (75g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup (240g) full-fat sour cream
1/2 cup (120ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240ml) boiling water
12 oz (340g) dark chocolate chips
1 cup (240ml) heavy cream
1 tablespoon butter (optional)
Fresh raspberries (optional garnish)
Sea salt flakes (optional garnish)

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper. Dust with flour.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until uniform.
Add eggs, sour cream, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until thick and combined.
Slowly pour in boiling water while mixing on low speed. The batter will be thin; this is normal.
Divide batter evenly between prepared pans.
Bake for 30-35 minutes. Do not open the oven for the first 25 minutes. Cakes are done when a toothpick inserted comes out with moist crumbs.
Cool cakes in pans for 10 minutes, then invert onto a cooling rack to cool completely.
For the ganache, place chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan until simmering.
Pour hot cream over chocolate and let sit for 5 minutes. Stir gently until smooth. Stir in butter if using.
Let ganache cool for 10-15 minutes until slightly thickened but still pourable.
Place one cake layer on a serving plate. Spread a thin layer of ganache on top. Add second layer.
Pour remaining ganache over the top, allowing it to drip down the sides. Smooth top if desired.
Chill for 20 minutes to set before slicing.

Notes

Ensure eggs and sour cream are at room temperature to prevent batter separation. Do not overmix the batter after adding flour to maintain a tender crumb. The boiling water ‘blooms’ the cocoa for deeper flavor. Store at room temperature for 2 days or in the fridge for 5 days. Bring to room temperature before serving for best texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 450
Sugar: 40
Sodium: 350
Fat: 25
Saturated Fat: 12
Carbohydrates: 55
Fiber: 3
Protein: 5

Keywords: chocolate cake, double chocolate, ganache frosting, dinner party dessert, moist chocolate cake, baking, homemade cake