Step-by-step instructions
- Preheat your oven to 350°F (175°C) and make sure to grease and flour your cake molds to prevent sticking.
- In a bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk well to air the mixture.
- In a separate bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture while stirring gently.
- Incorporate the hot water or coffee and mix thoroughly; don’t worry if the batter appears runny. That’s perfectly normal!
- Divide the batter evenly between your prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cakes cool completely on a wire rack.
For the ganache:
- Heat the cream until it boils gently.
- Pour it over the chopped dark chocolate, letting it sit for 1–2 minutes before stirring until smooth.
- If you like an extra shiny finish, add the butter and stir until fully melted and combined.
For assembly:
- Place the first cake layer on a serving plate, spread a generous amount of ganache on top, and then carefully place the second layer on top.
- Finally, pour the remaining ganache over the entire cake and spread evenly. Adorn the top with chocolate chips, fresh fruit, or chopped nuts for a personal touch.
Best ways to enjoy it
Serving your Double-Layer Chocolate Cake isn’t just about portions; it’s about presentation. For an elegant touch, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream alongside fresh berries. Drizzle additional ganache over individual slices or dust with powdered sugar for a classic finish. A strong cup of coffee or a glass of milk can enhance the experience, making each bite even more delightful.
How to store
To keep your cake fresh, it’s best to store it in an airtight container at room temperature for up to three days. If you intend to keep it longer, consider refrigerating it, where it can last for up to a week. For even longer storage, slice the cake and wrap individual pieces in plastic film, then place them in a freezer bag. It can be frozen for up to three months, ensuring you have sweet treats on hand whenever the craving strikes!
Helpful cooking tips
To elevate your baking game, consider these practical tips:
- Make sure all your ingredients are at room temperature for better mixing.
- Sift the cocoa powder to avoid clumps and enhance its richness.
- Don’t skip the hot liquid; it makes the cake super moist and enhances the cocoa flavor.
- Allow your cakes to cool completely before frosting to prevent the ganache from melting away.
Creative twists
Feel free to get creative! You could infuse your ganache with espresso or add a splash of peppermint extract for a festive feel. For a fruity touch, layer in some raspberry or cherry preserves between the cake layers before adding the ganache. Going for a lighter touch? Use a cream cheese frosting instead of ganache, or opt for a gluten-free flour blend for a gluten-free version.
FAQs
How long does it take to make this cake?
The total time from preparation to baking is about 1 hour, plus cooling time, which can vary based on room temperature.
Can I substitute ingredients in this recipe?
Absolutely! You can swap milk for non-dairy alternatives or use coconut oil instead of vegetable oil. Just keep in mind that substitutions may slightly alter the cake’s texture and flavor.
How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out with batter on it, give the cake a few more minutes in the oven.
Enjoy your baking adventure and the delicious rewards that follow!
