Ultimate 2 Layer Chocolate Cake: Moist and Rich Recipe
Discover this ultimate 2-layer chocolate cake recipe that's rich, moist, and easy to make! Perfect for any occasion, this decadent dessert features two fluffy layers of chocolate goodness, topped with a creamy chocolate frosting. This recipe fits 2 round shape 9-inch baking pans.
Equipment
- 2 bowls
- 2 9 inch baking pans
- Saran/Plastic Wrap
- Cake Drum
- Cake Turntable
- Piping bag or ziplock bag
- Parchment Paper
Ingredients
Dry Ingredients
- 2 cups Granulated Sugar
- 2 cups Cake Flour - I use King Arthur brand
- 1 ¼ cup Cocoa
- 1 ½ tsp Baking Powder
- 1 ½ tsp Baking Soda
- ½ tsp Salt
- ¼ tsp Cinnamon
Wet Ingredients
- 1 cup Milk (or Buttermilk)
- 2 eggs
- ½ cup Vegetable Oil
- 1 cup Hot Water
- 1 tsp Instant Coffee
- 1½ tsp Vanilla Extract
Ganache
- 1½ cup milk chocolate chips (or semi-sweet if you prefer)
- 1 cup heavy cream
Instructions
- In one bowl add sugar, flour, cocoa, baking soda, baking powder, salt and cinnamon.
- In a separate bowl, add milk, then eggs, and lightly whisk them together. Then add in the vegetable oil.
- Add that bowl of wet ingredients into to the dry mixture and whisk.
- Warm the hot water in a tea kettle or on the stove or microwave. I prefer using an electric tea kettle.
- Preheat oven to 350 degrees.
- Add the hot water to a mug with the instant coffee grounds, then add this to the mixture.
- Add vanilla.
- Whisk all the ingredients together.
- After placing parchment paper at the bottom of both pans, add half of mixture to one 9 inch pan and half to another 9 inch pan. Use a food scale for a more accurate measurement of how much is in each pan.
- Place on the same rack in the oven for 25 - 30 minutes. Stick a toothpick in the center after 25 minutes to check if its ready. If there is still a bunch of chocolate on the toothpick when you take it out, leave in the oven for another 5 minutes.
- Once ready, immediately wrap cake in plastic/saran wrap and place in the fridge for at least an hour or overnight.
Ganache
- In a bowl, add the chocolate chips. Use 1½ cups if you want to this to be the filling and cover the whole cake. Use only 1/2 cup chocolate chips and 1/4 cup heavy cream if you only want to use this as the filling in between the cakes.
- Put the heavy cream in a small pot on the stove and let simmer.
- After it simmers, add the heavy cream to the bowl of chocolate chips and stir until the chocolate chips all melt. If this is too runny, let it sit in the fridge for a little bit to firm up.
Cake Decorating
- Place a cake drum on the cake turntable.
- Put a little bit of frosting on the center of the cake drum. Then after unwrapping the first cake, place face/top of cake down on the cake drum.
- Add the ganache on top of this first cake.
- Then unwrap the second cake and place on top.
- Then take a piping bag, or use a ziplock bag and cut the bottom corner of it for the same effect, and fill in the gap between the two cakes.
- Then finish frosting your cake from top to bottom and decorate however you like!