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Rich slice of king of chocolate cake with glossy ganache

What Is the King of Chocolate Cake? A Story of Richness and Tradition

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This deeply rich and moist chocolate cake is a treasured family recipe passed down from Mama Lou. Layered with love and luscious ganache, it’s the king of all chocolate cakes—warm, nostalgic, and absolutely irresistible.

  • Total Time: 55 minutes
  • Yield: 12 slices 1x

Ingredients

Scale

For the Cake

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk (room temperature)
  • 1/2 cup vegetable oil
  • 2 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 cup hot coffee or espresso

For the Ganache

  • 200g dark chocolate (chopped)
  • 1 cup heavy cream

Instructions

  1. Prep the oven and pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Mama Lou swore by buttered parchment—it never fails.
  2. Mix dry ingredients: In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. This dry mix is your cake’s backbone—get it even and lump-free.
  3. Add wet ingredients: Add buttermilk, oil, eggs, and vanilla to the dry ingredients. Mix until smooth, then slowly add in the hot coffee. The batter will be thin—that’s totally normal. It makes the cake super moist.
  4. Bake the cakes: Pour the batter evenly into your prepared pans and bake for 30–35 minutes. The cakes are done when a toothpick comes out clean. Cool completely before frosting.
  5. Make the ganache: Heat the heavy cream until just simmering, then pour it over the chopped dark chocolate. Let sit 2 minutes, then stir until smooth. Let it thicken slightly before using.
  6. Assemble the cake: Layer the cakes with ganache between and over the top. Smooth it with a spatula for that glossy finish. Sprinkle with a pinch of flaky salt if you’re feeling fancy—Mama Lou often did!

Notes

  • Use room temperature ingredients for the fluffiest texture.
  • If you’re out of buttermilk, mix 1 cup milk with 1 tbsp vinegar.
  • Add a touch of cinnamon or chili for a bold twist—Ouma loved hers with spice.
  • Cake can be made a day ahead and refrigerated. Let it sit at room temp before serving.
  • Pairs perfectly with vanilla ice cream or strong coffee.
  • Author: Chef Sofia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 34g
  • Sodium: 310mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 60mg