This Double-Layer Chocolate Ganache Cake is a decadent, bakery-style dessert designed to impress. It features two rich and moist chocolate sponge layers, filled with a smooth and fluffy chocolate cream, and topped with a glossy, silky chocolate ganache drip. Finished with elegant chocolate curls and shavings, this cake combines luxurious flavor and visual appeal, making it perfect for birthdays, special occasions, or anytime you want to indulge in a truly unforgettable chocolate experience.

Why You’ll Love This Recipe

• Rich and Moist Texture: The sponge layers are ultra-moist thanks to the combination of buttermilk, oil, and hot coffee, which deepen the chocolate flavor and ensure a soft crumb.

• Decadent Filling: The whipped chocolate cream is airy, luscious, and made with real melted dark chocolate for an indulgent bite.

• Elegant Appearance: The ganache drip and chocolate curls turn a homemade cake into a professional-looking dessert centerpiece.

• Customizable: With a few tweaks, you can easily turn this into a mocha, mint, or even fruit-filled version.

• Make-Ahead Friendly: Prepare the cake layers and filling in advance for easy assembly later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Sponge Cake:

• 1 ¾ cups all-purpose flour

• 2 cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 1 cup buttermilk (or 1 cup milk mixed with 1 teaspoon vinegar or lemon juice, rested for 5 minutes)

• ½ cup vegetable oil

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup hot coffee (or hot water, if preferred)

For the Chocolate Cream Filling:

• 1 ½ cups heavy cream, well-chilled

• 3 tablespoons powdered sugar

• 3 tablespoons unsweetened cocoa powder

• 100 grams (3.5 oz) dark chocolate, melted and slightly cooled

For the Ganache Drip:

• 1 cup heavy cream

• 200 grams (7 oz) dark chocolate, chopped into small pieces

• 1 tablespoon butter (adds shine and smoothness)

For Decoration:

• Chocolate curls or rolled chocolate sticks

• Shaved chocolate pieces for extra texture

Directions

1. Bake the Chocolate Sponge
   Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
   In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
   Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix using a hand mixer or stand mixer until the batter is smooth and well combined.
   Carefully pour in the hot coffee and stir until incorporated. The batter will be thin—that’s normal and helps keep the cake moist.
   Divide the batter evenly between the prepared pans.
   Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
   Let the cakes cool in the pans for 10 minutes, then remove and transfer them to a wire rack to cool completely.

2. Prepare the Chocolate Cream Filling
   In a chilled mixing bowl, whip the heavy cream using an electric mixer until it begins to thicken.
   Add the powdered sugar and cocoa powder. Continue to whip until soft peaks form.
   Gently fold in the melted and slightly cooled dark chocolate until fully incorporated and creamy.
   Chill the filling in the refrigerator until ready to assemble the cake.

3. Make the Ganache Drip
   Heat the heavy cream in a small saucepan over medium heat until it begins to steam—do not boil.
   Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 5 minutes.
   Stir slowly until the chocolate is fully melted and the ganache is smooth and shiny.
   Add the butter and stir until it melts completely. Let the ganache cool to a pourable consistency.

4. Assemble the Cake
   Place one cooled chocolate sponge layer on a cake stand or serving plate.
   Spread a thick layer of the prepared chocolate cream filling evenly over the top.
   Gently place the second cake layer on top of the cream. If desired, spread a thin layer of cream on the top and sides for a semi-naked finish.
   Pour the cooled ganache over the top of the cake, allowing it to drip naturally down the sides.

5. Decorate
   Finish by topping the cake with chocolate curls or rolled chocolate sticks.
   Sprinkle shaved chocolate over the top for extra elegance and texture.

Servings and timing

Servings: 10–12 slices
Prep time: 30 minutes
Cook time: 35 minutes
Cooling + assembly time: 1 hour
Total time: About 2 hours

Variations

• Mocha Cake: Replace the hot water or coffee with strong brewed espresso. Add ½ teaspoon coffee extract to the filling for an extra kick.

• Mint Chocolate Cake: Add ¼ teaspoon peppermint extract to the cream filling and decorate with crushed mint chocolates.

• Berry Chocolate Cake: Add a layer of fresh raspberries or sliced strawberries between the cake layers along with the chocolate cream.

• Nutty Delight: Add chopped toasted hazelnuts or walnuts between the layers or sprinkle them over the ganache.

• White Chocolate Finish: Swap the dark chocolate in the ganache and filling with white chocolate for a sweeter variation with a contrasting look.

Storage/Reheating

Storage:
Store the assembled cake in the refrigerator in an airtight container or covered cake dome. It will stay fresh for up to 4 days.

Freezing:
You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before use.

Reheating:
This cake is best served chilled or at room temperature. If you prefer it slightly warm, microwave individual slices for 10 to 15 seconds to soften the ganache and cream.

FAQs

How do I prevent my cake layers from sticking to the pan?

Make sure to grease the pans thoroughly and line the bottoms with parchment paper to ensure easy removal.

Can I use milk instead of buttermilk in the sponge cake?

Yes, you can use 1 cup of milk with 1 teaspoon of vinegar or lemon juice to make a quick buttermilk substitute.

What kind of cocoa powder is best for this recipe?

Use unsweetened, natural cocoa powder for a rich chocolate flavor. Avoid Dutch-processed cocoa unless adjusting the leavening agents.

Can I make this cake gluten-free?

Yes, you can use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

What should I do if my ganache is too thick?

If the ganache becomes too thick, warm it slightly in the microwave or add a tablespoon of warm cream to loosen it up.

Can I prepare the cake a day in advance?

Absolutely. You can assemble the cake and refrigerate it overnight. The flavors actually improve as it rests.

How do I make chocolate curls for decorating?

Use a vegetable peeler on a block of chocolate that is at room temperature. Scrape the edge to form curls, then chill them before placing on the cake.

Can I use milk chocolate instead of dark chocolate?

Yes, though the flavor will be sweeter and less intense. Adjust sugar in the filling if using sweet milk chocolate.

How long should I whip the cream for the filling?

Whip until soft peaks form, meaning the peaks just start to hold but still curl at the tip when the beaters are lifted.

Can I turn this into a sheet cake instead?

Yes. Bake the batter in a 9×13-inch pan for 35–40 minutes. Adjust the filling and ganache amounts as needed for coverage.

Conclusion

This Double-Layer Chocolate Ganache Cake with Chocolate Curls delivers everything a chocolate lover could want—rich sponge, airy cream, and glossy ganache all in one stunning dessert. With its balanced texture and deep flavor, it’s an impressive treat that’s just as delightful to eat as it is to look at. Whether you’re celebrating something special or simply treating yourself, this cake is sure to satisfy every chocolate craving.

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