This rich double chocolate cake is deeply chocolatey, dense yet tender, and finished with a smooth ganache that melts into every bite. It’s the kind of cake that feels indulgent but comforting, perfect for celebrations or whenever a serious chocolate craving hits.

Why You’ll Love This Recipe

This cake delivers intense chocolate flavor without being dry or heavy. The combination of melted dark chocolate, cocoa powder, and a touch of coffee creates depth and richness, while the warm ganache seeps into the cake for a moist, luxurious texture. It’s simple enough for home bakers but impressive enough to serve to guests.

Ingredients

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

For the chocolate cake:

150 g dark chocolate, finely chopped
114 g unsalted butter (½ cup)
80 ml milk (⅓ cup)
150 g granulated sugar (¾ cup)
80 ml vegetable oil (⅓ cup)
1 teaspoon vanilla extract
3 medium eggs, at room temperature
½ teaspoon salt
210 g all-purpose flour (1¾ cups)
1½ teaspoons baking powder
½ teaspoon baking soda
60 g unsweetened cocoa powder (½ cup)
1 teaspoon granulated coffee
120 ml hot water (½ cup)

For the chocolate ganache:

300 g dark chocolate, chopped
300 ml heavy cream (1¼ cups)
60 g powdered sugar (½ cup)
50 g unsalted butter
½ teaspoon granulated coffee
1 tablespoon unsweetened cocoa powder
A small pinch of salt

Directions

Preheat the oven to 175°C (350°F). Grease and line a 22–24 cm (9-inch) round cake pan.
In a saucepan over low heat or using a double boiler, melt the dark chocolate, butter, and milk together, stirring until smooth. Remove from heat and let cool slightly.
In a large bowl, mix the granulated sugar, vegetable oil, and vanilla extract until combined.
Add the eggs one at a time, mixing well after each addition.
Pour in the cooled chocolate mixture and stir until smooth.
In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
Dissolve the granulated coffee in the hot water and stir it into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
While the cake bakes, heat the cream for the ganache until just below boiling.
Remove from heat, add the chopped chocolate and butter, and let sit for 1–2 minutes. Stir until smooth.
Mix in the powdered sugar, cocoa powder, coffee, and salt until fully incorporated.
Pour the warm ganache over the warm cake, allowing it to soak in before serving.

Servings and timing

This cake serves 8–10 people generously.

Preparation time: 25 minutes
Baking time: 30–35 minutes
Ganache preparation: 10 minutes
Total time: approximately 1 hour 10 minutes

Variations

For a darker flavor, use extra-dark chocolate with 70–75% cocoa content. You can add a teaspoon of orange zest to the batter for a subtle citrus note. For added texture, sprinkle chopped nuts or chocolate chips over the ganache before it sets.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices gently in the microwave for 10–15 seconds to restore the soft texture and glossy ganache.

FAQs

Can I make this cake a day ahead?

Yes, this cake tastes even better the next day as the flavors deepen and the ganache fully absorbs.

Can I use milk chocolate instead of dark chocolate?

You can, but the cake will be sweeter and less intense in chocolate flavor.

Is the coffee necessary?

No, but it enhances the chocolate taste without making the cake taste like coffee.

Can I bake this in a different pan size?

Yes, but baking time may vary. Thicker cakes need more time, while thinner ones bake faster.

How do I know when the cake is done?

A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

Can I freeze this cake?

Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

What type of cocoa powder works best?

Unsweetened natural cocoa powder gives the best balanced flavor.

Can I reduce the sugar?

You can slightly reduce it, but the texture and moisture may change.

Should the ganache be poured warm or cool?

Warm ganache poured over a warm cake gives the best absorption and moisture.

Can I serve this cake plain?

Absolutely. It’s rich enough on its own, even without extra toppings.

Conclusion

This rich double chocolate cake is a true chocolate lover’s dream, combining a moist, tender crumb with a silky ganache that soaks into every slice. Whether served fresh or after resting overnight, it delivers bold flavor and irresistible texture in every bite.