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Double-Layer Chocolate Ganache Cake with Chocolate Curls

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This double-layer chocolate ganache cake is a rich, indulgent dessert with moist chocolate sponge, airy chocolate cream filling, and a glossy ganache drip, finished with elegant chocolate curls. Perfect for special occasions or whenever you crave a bakery-style chocolate showstopper.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours (includes cooling/assembly)
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk (or 1 cup milk + 1 tsp vinegar/lemon juice)
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot coffee (or hot water)
  • 1 ½ cups heavy cream, chilled
  • 3 Tbsp powdered sugar
  • 3 Tbsp unsweetened cocoa powder
  • 100 g (3.5 oz) dark chocolate, melted and cooled
  • 1 cup heavy cream (for ganache)
  • 200 g (7 oz) dark chocolate, chopped
  • 1 Tbsp butter
  • Chocolate curls or rolled sticks (for topping)
  • Shaved chocolate pieces (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
  2. Sift flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl. Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Stir in hot coffee until combined (batter will be thin).
  3. Divide batter between pans and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.
  4. For filling: whip heavy cream until thickening. Add powdered sugar and cocoa; whip to soft peaks. Fold in melted chocolate. Chill until ready to use.
  5. For ganache: heat cream until steaming. Pour over chopped chocolate and rest 5 minutes. Stir smooth, then add butter. Cool to pourable consistency.
  6. Assemble cake: place one sponge layer on serving plate. Spread chocolate cream over top. Add second cake layer. Spread thin layer of cream on top/sides if desired. Pour ganache over cake, letting it drip naturally.
  7. Decorate with chocolate curls and shaved chocolate. Serve chilled or at room temperature.

Notes

  • For mocha flavor, use espresso instead of coffee.
  • Add fresh berries between layers for a fruity twist.
  • Use white chocolate for a sweeter variation.
  • Ensure ganache is cooled to avoid melting filling.
  • Store cake in fridge, covered, for up to 4 days.

Nutrition

Find it online: https://savorymomskitchen.com/double-layer-chocolate-ganache-cake-with-chocolate-curls/