This recipe yields a beautiful two-layer cake (approximately 20-22 cm / 8-9 inches each) and includes instructions for a simple but decadent chocolate ganache frosting.

Ingredients

For the Chocolate Cake

Dry Ingredients:

• 330 g (2 2/3 cups) Plain / All-Purpose Flour
• 100 g (1 cup) Unsweetened Cocoa Powder (Dutch-processed recommended for deeper color)
• 400 g (2 cups) Granulated Sugar
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Fine Sea Salt

Wet Ingredients:

• 2 Large Eggs (room temperature)
• 240 ml (1 cup) Buttermilk (room temperature) - see note for substitute
• 120 ml (1/2 cup) Vegetable Oil (or canola oil)
• 2 teaspoons Vanilla Extract
• 240 ml (1 cup) Hot Water or Freshly Brewed Hot Coffee (Coffee enhances the chocolate flavour)

For the Chocolate Ganache Frosting

• 400 g Dark Chocolate, chopped (minimum 50% cocoa solids)
• 400 ml Double Cream (Heavy Cream)

Kitchen Items Required

• 2 x 20-22 cm (8-9 inch) Round Cake Pans
• Parchment Paper (Baking paper)
• Large Mixing Bowl
• Medium Mixing Bowl
• Sieve (Sifter)
• Whisk or Electric Mixer (Handheld or Stand Mixer with a paddle attachment)
• Measuring Cups and Spoons / Digital Kitchen Scale (for best accuracy)
• Small saucepan (for ganache)
• Wire Cooling Rack
• Offset Spatula (for frosting)

Instructions

Step 1: Preparation

1. Preheat Oven: Preheat your oven to 175 °C (350 °F) for a conventional oven, or 160 °C (320 °F) for a fan/convection oven.
2. Prepare Pans: Grease the two cake pans with butter or baking spray. Line the bottom of each pan with a circle of parchment paper.

Step 2: Mixing the Dry Ingredients

1. Into a large mixing bowl, sieve together the flour, cocoa powder, baking soda, baking powder, and salt.
2. Add the granulated sugar and whisk everything together thoroughly to ensure the ingredients (especially the leavening agents) are evenly distributed.

Step 3: Combining Wet Ingredients

1. In the medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.

Step 4: Making the Batter

1. Pour the wet ingredients mixture into the dry ingredients mixture. Mix on medium-low speed (or whisk by hand) until just combined and smooth. Do not overmix.
2. Carefully and slowly pour the hot water or hot coffee into the batter while mixing on low speed until fully incorporated. The batter will be thin—this is correct and helps create a moist cake.

Step 5: Baking

1. Divide the batter evenly between the two prepared cake pans.
2. Bake for 30–35 minutes. The cake is done when a toothpick inserted into the centre comes out clean or with a few moist crumbs.
3. Let the cakes cool in the pans for 10–15 minutes. Then, carefully invert them onto a wire cooling rack, remove the pans and parchment paper, and allow them to cool completely before frosting.

Step 6: Making the Chocolate Ganache Frosting

1. Place the chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, gently heat the double cream until it just begins to simmer around the edges (do not bring it to a rolling boil).
3. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring.
4. After 5 minutes, gently stir the mixture starting in the centre, then gradually moving outwards, until the chocolate is completely melted and the ganache is smooth and glossy.
5. Let the ganache cool at room temperature, stirring occasionally, until it reaches a thick, spreadable consistency (like thick peanut butter). This can take 1–2 hours.

Step 7: Assembly

1. Once the cakes are completely cool, place the first layer on your serving plate.
2. Spread about one-third of the ganache evenly over the first layer.
3. Top with the second cake layer.
4. Use the remaining ganache to frost the top and sides of the cake.

Recipe Notes

Buttermilk Substitute: If you don't have buttermilk, you can make a quick substitute: add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill it up to the 240 ml (1 cup) line with milk. Stir and let it sit for 5-10 minutes before using.

Coffee: The hot coffee is a secret ingredient that deepens the chocolate flavour without making the cake taste like coffee. You can use hot water instead if preferred.