Two-Layer Classic Chocolate Cake

Step-by-step instructions

Preheat your oven to 340°F (170°C). Grease and flour your cake pans.
In a large bowl, combine the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk them together until evenly mixed.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until everything is well combined and the batter is smooth.
Gradually stir in the hot water or coffee. This step ensures a rich flavor and moist texture.
Divide the batter evenly between your prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are cooling, prepare the chocolate cream. Heat the liquid cream in a saucepan until just before boiling. Remove from heat and add chopped dark chocolate, stirring until melted and smooth. If you desire extra shine, mix in the butter at this point.
Once the cakes have cooled completely, spread a layer of the chocolate cream on top of one cake. Place the second cake layer on top and generously cover the entire cake with the remaining cream.

Best ways to enjoy it

This Two-Layer Classic Chocolate Cake is a showstopper in its own right, but here are a few delightful ways to elevate its presentation:

Serve with fresh berries on the side for a pop of color and added acidity to balance the sweetness.
Dust the top with powdered sugar or cocoa powder for an elegant touch.
Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.

Keeping leftovers fresh

To keep your cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to preserve it for longer, you can refrigerate it for about a week. For freezing, slice the cake and wrap individual pieces tightly in plastic wrap, then store in a freezer-safe container. It’s best enjoyed within 2-3 months for optimal flavor.

Pro chef tips

Make sure your eggs and milk are at room temperature before mixing. This helps the ingredients combine more easily, resulting in a smoother batter.
Don’t skip the hot water or coffee, as they enhance the chocolate flavor significantly.
Allow the cakes to cool completely before frosting; otherwise, the cream may melt and slide off.

Creative twists

Looking to switch things up? Here are a few variations to try:

Add orange or mint zest to the batter for a refreshing twist.
Swap the dark chocolate for milk or white chocolate for a different flavor profile.
Incorporate nuts like walnuts or hazelnuts into the batter or as a topping for added crunch.