This cake is the kind that instantly becomes the centerpiece of any table. I remember the first time I had a version of it at a family gathering—it wasn’t overly decorated, just rich chocolate layers with cream and a glossy ganache drip. Yet everyone went back for seconds. The balance of fluffy cream, moist cake, and smooth chocolate makes it irresistible. It’s indulgent but not heavy, elegant but still homely.

Recipe Info

Cuisine: Classic American Dessert
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour + cooling
Servings: 10–12 slices
Calories: ~380 per slice

Ingredients

For the Cake Layers

1 ¾ cups (220 g) all-purpose flour
¾ cup (65 g) unsweetened cocoa powder
2 cups (400 g) sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240 ml) buttermilk (or whole milk + 1 tbsp lemon juice)
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot coffee (or hot water)

For the Whipped Cream Filling

2 cups (480 ml) heavy cream, chilled
½ cup (60 g) powdered sugar
1 tsp vanilla extract

For the Ganache Topping

1 cup (170 g) semi-sweet chocolate, chopped
½ cup (120 ml) heavy cream

Optional Garnish

Chopped chocolate bars or curls
Cocoa powder or powdered sugar dusting

Step-by-Step Instructions

Step 1 – Bake the Cakes

Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
Stir in hot coffee. Batter will be thin, but that’s what makes the cake moist.
Divide evenly between pans and bake 30–35 minutes, until a toothpick comes out clean.
Cool completely on wire racks.

Step 2 – Make the Whipped Cream

Beat chilled cream, powdered sugar, and vanilla until stiff peaks form.
Keep refrigerated until needed.

Step 3 – Make the Ganache

Heat cream until steaming but not boiling.
Pour over chocolate and let sit 2 minutes. Stir until glossy and smooth.
Let cool until slightly thickened but pourable.

Step 4 – Assemble

Place one cake layer on a serving plate. Spread with half the whipped cream.
Add the second layer, then cover top and sides with the rest of the whipped cream.
Drizzle ganache on top, letting it drip down the sides.
Sprinkle chopped chocolate or curls over the top.

Ingredient Substitutions

Buttermilk: Use regular milk mixed with 1 tbsp lemon juice or vinegar.
Coffee: Hot water works fine, but coffee intensifies chocolate flavor.
Oil: Swap with melted butter for a denser, richer crumb.
Ganache: Milk or dark chocolate can be used depending on taste.

Pro Tips

Chill your mixing bowl and whisk before whipping cream for the best results.
Slice cakes flat if they dome for a cleaner, even layer.
Let the ganache cool a bit before pouring so it drips slowly instead of running.

Storage Tips

Store covered in the fridge for up to 3 days.
Best enjoyed slightly chilled, but let sit 10 minutes before serving.
Can be frozen (unfrosted layers) for up to 2 months. Thaw overnight in the fridge.

Serving Suggestions

Add fresh strawberries, raspberries, or cherries for brightness.
Pair with coffee, espresso, or a glass of cold milk.
Dress it up with candles or edible flowers for celebrations.

Cultural Context

Layered chocolate cakes grew popular in American kitchens in the late 1800s, often as a centerpiece for holidays and birthdays. The idea of combining whipped cream (inspired by European cream cakes) with ganache (a French classic) creates a dessert that blends influences from both continents. Today, this kind of cake is a symbol of celebration across cultures.

FAQs

Q: Can I make the cake ahead of time?
Yes—bake the layers a day ahead, wrap well, and frost when ready.

Q: Can I stabilize the whipped cream?
Yes, add 1 tsp gelatin (bloomed in warm water) or use mascarpone for extra hold.

Q: Can this be made as cupcakes?
Absolutely—bake 18–20 minutes, then frost and drizzle.