Classic Homemade Chocolate Cake
Rich, moist, and made entirely from scratch — this is the chocolate cake recipe worth keeping forever.
A perfectly frosted two-layer chocolate cake with dark chocolate ganache and fresh raspberries.
If there’s one recipe every home baker should have memorized, this is it. This classic chocolate cake has been tested dozens of times to get every detail right: a deep, fudgy crumb that stays moist for days, and a silky dark chocolate ganache that comes together in minutes. No mixer required for the batter — just two bowls and a whisk.
The secret to extra-deep chocolate flavor? Brewed coffee. You won’t taste it at all, but it amplifies the cocoa in a way water simply can’t. Room-temperature coffee works perfectly.
Watch It Being Made
Prefer to follow along visually? This step-by-step video walks you through the entire process, from mixing the batter to finishing the ganache.
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 2 large eggs, room temp
- 1 cup buttermilk
- 1 cup brewed coffee, cooled
- ½ cup vegetable oil
- 2 tsp vanilla extract
For the ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 2 tbsp unsalted butter
- Pinch of flaky sea salt
- Optional garnish
- Fresh raspberries
- Cocoa powder for dusting
No buttermilk on hand? Make your own: add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Stir and let it sit for 5 minutes before using.
Instructions
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1
Preheat and prepare your pans
Set your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and line each bottom with a round of parchment paper. Grease the parchment as well. This ensures clean release every time.
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2
Whisk the dry ingredients
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk for about 30 seconds until evenly blended. Sifting the cocoa powder helps prevent lumps.
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3
Mix the wet ingredients
In a separate bowl or large measuring cup, whisk together the eggs, buttermilk, cooled coffee, vegetable oil, and vanilla extract until smooth and well combined.
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4
Combine and make the batter
Pour the wet ingredients into the dry ingredients. Whisk until just combined and no dry streaks remain. The batter will be thinner than a typical cake batter — this is completely normal and results in a wonderfully moist crumb.
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5
Bake
Divide the batter evenly between the two prepared pans. Bake for 32 to 35 minutes, rotating the pans halfway through, until a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake.
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6
Cool completely
Let the cakes cool in their pans on a wire rack for 15 minutes, then turn them out and let cool completely — at least 1 hour. Frosting a warm cake will melt the ganache and cause it to slide.
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7
Make the chocolate ganache
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer — do not boil. Pour the hot cream over the chocolate, let it sit for 2 minutes without stirring, then whisk from the center outward until smooth and glossy. Add butter and stir until melted. Let the ganache cool for 20 to 30 minutes, until it thickens to a spreadable consistency.
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8
Assemble and frost
Place one cooled cake layer on a serving plate or cake stand. Spread about ½ cup of ganache evenly over the top. Place the second layer on top, pressing gently. Pour the remaining ganache over the top, spreading it to the edges and letting it drip naturally down the sides. Garnish with fresh raspberries and a pinch of flaky sea salt if desired. Serve at room temperature.
Storage
Room Temperature
Covered with a cake dome or plastic wrap for up to 3 days.
Refrigerator
In an airtight container for up to 6 days. Bring to room temp before serving.
Freezer
Wrap unfrosted layers tightly and freeze for up to 3 months.
Ready to bake? Follow along with the full video tutorial.
Watch on YouTube