Recipe

Elegant Chocolate Cake

A light, fluffy chocolate layer cake with a tender crumb, glossy ganache, and a cozy bakery vibe. Fancy enough for birthdays, easy enough for a brave weeknight.

By Matt Campbell

•

4.8

A single slice of light and fluffy chocolate layer cake with glossy chocolate ganache on a white plate, photographed in soft natural window light

Jump to Recipe

If you want a chocolate cake that feels elegant but eats like a cloud, you are in the right kitchen. This one is deeply chocolatey without being heavy, with a soft, springy crumb that stays plush for days. The secret is a simple combo: oil for moisture, buttermilk for tenderness, and a little hot coffee to wake up the cocoa. It is the kind of cake that looks like you had your life together all afternoon, even if you were whisking in slippers.

We are keeping ingredients accessible and the steps low drama. You will make two layers, stack them with a swoosh of ganache, and finish with a few relaxed swirls. Clean slices, tender crumb, bold chocolate. Let us do it.

A frosted two layer chocolate cake on a cake stand with a small offset spatula nearby on a wooden counter

Why It Works

Light, fluffy texture: Low-protein cake flour, oil, and gentle mixing keep the crumb tender, not dense.
Big chocolate flavor: Blooming cocoa with hot coffee intensifies chocolate without needing fancy ingredients.
Stays moist: Neutral oil and brown sugar help the cake stay soft even after refrigeration.
Elegant finish with minimal fuss: A simple ganache works as both filling and frosting, and it forgives imperfect swirls.

Pairs Well With

Vanilla bean ice cream
Fresh raspberries
Strong coffee or espresso
Soft whipped cream

Storage Tips

How to Store It

Room temperature (best texture): If your kitchen is cool (around 70°F / 21°C or below), keep the cake covered for up to 2 days. Use a cake dome or wrap cut edges tightly with plastic wrap.
Refrigerator: Store covered up to 5 days. For the fluffiest bite, let slices sit at room temp for 30 to 60 minutes before serving.
Freezer: Freeze slices or layers (unfrosted is easiest) up to 2 months. Wrap in plastic wrap, then foil. Thaw overnight in the fridge, then bring to room temp.

Matt tip: If the ganache looks a little dull after chilling, a few minutes at room temp brings back that glossy, bakery shine.

Common Questions

Can I make this without coffee?

Yes. Swap the hot coffee for hot water. Coffee does not make it taste like coffee, it just makes the chocolate taste louder.

Why cake flour instead of all purpose flour?

Cake flour has less protein, so the cake bakes up lighter and more tender. If you only have all purpose flour, you can still make this cake. It will be slightly less airy, but still great.

Can I substitute for buttermilk?

If you do not have buttermilk, mix 1 tablespoon lemon juice or white vinegar with enough milk to make 1 cup. Let it sit 5 minutes, then use it. The texture will be close.

Can I use natural cocoa powder instead of Dutch process?

You can, but expect a slightly different flavor and lift. This recipe is written for Dutch process cocoa. If you use natural cocoa, it can react differently with the leaveners and buttermilk. If you want to keep it simple, stick with Dutch.

How do I keep the cake from doming or cracking?

Do not overmix, and bake on the center rack. If your oven runs hot, drop the temperature by 25°F. You can also use cake strips for extra-even layers.

My ganache looks grainy. Can I fix it?

Usually, yes. Warm it gently (microwave in 10-second bursts, stirring) until smooth. If it separated, whisk in 1 to 2 teaspoons warm cream to bring it back together.

My ganache seized. What now?

If even a tiny bit of water got in, chocolate can seize and turn stiff. Add 1 teaspoon warm cream at a time and stir patiently until it loosens and turns glossy again. Also make sure your bowl and spatula are totally dry.

Can I make cupcakes with this batter?

Yes. Fill liners about 2/3 full and bake at 350°F for 16 to 20 minutes, until a toothpick comes out with a few moist crumbs.

Can I bake the layers ahead?

Yes. Bake, cool completely, then wrap each layer tightly in plastic wrap. Keep at room temp for 1 day, or freeze up to 2 months. Thaw wrapped layers overnight in the fridge, then bring to room temp before frosting.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Two 8-inch round cake pans (or 9-inch for slightly thinner layers)
Parchment paper
Mixing bowls
Whisk and rubber spatula
Fine mesh sieve (optional, for extra-smooth cocoa)
Kitchen scale or measuring cups
Wire rack
Small saucepan or microwave-safe bowl (for ganache)
Offset spatula or butter knife for frosting
Instant-read thermometer (optional, for doneness)

I started making versions of this cake when I wanted something that felt restaurant-level but still belonged on a family table. You know the vibe: a slice that looks a little dramatic, but the process is not. The first time I nailed the texture, I actually stopped mid-bite because it was so light it felt like the cake was doing the work for me. Now it is my go-to whenever I need a dessert that says, “I tried,” without requiring me to spend my whole day stress-baking. Also, I will be honest: I love an elegant ganache moment because it makes even messy frosting look intentional.

Elegant Chocolate Cake

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 28 minutes

Total Time 2 hours 10 minutes

Servings 12 slices

Ingredients

Chocolate Cake

1 3/4 cups (210 g) cake flour
3/4 cup (75 g) Dutch process cocoa powder
1 1/2 cups (300 g) granulated sugar
1/4 cup (50 g) light brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 large eggs, room temperature
1/2 cup (120 ml) neutral oil (canola, avocado, or vegetable)
1 cup (240 ml) buttermilk, room temperature
2 teaspoons vanilla extract
1 cup (240 ml) hot coffee (or hot water)

Silky Ganache Frosting

12 ounces (340 g) semi-sweet chocolate, finely chopped
1 cup (240 ml) heavy cream
2 tablespoons unsalted butter (optional, for extra shine)
Pinch of salt

Optional Finishes

Cocoa powder for dusting
Fresh berries
Chocolate curls or shaved chocolate

Instructions

Bake the Cake

Prep the pans. Heat oven to 350°F. Grease two 8-inch round cake pans, line bottoms with parchment, then grease the parchment. Lightly dust with cocoa powder if you want extra insurance.
Using 9-inch pans? Your layers will be thinner and they will bake faster. Start checking at 22 to 26 minutes.
Mix dry ingredients. In a large bowl, whisk together cake flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. If your cocoa is clumpy, sift it first.
Mix wet ingredients. In a second bowl, whisk eggs, oil, buttermilk, and vanilla until smooth.
Combine. Pour wet into dry and whisk just until the floury streaks mostly disappear. Small lumps are fine. Overmixing is the enemy of fluffy.
Bloom with hot coffee. With the whisk running, slowly stream in hot (not boiling) coffee. Keep whisking as you pour so everything stays smooth. The batter will look thin. That is correct and it bakes up beautifully light.
Bake. Divide batter evenly between pans. Bake 26 to 30 minutes, until a toothpick comes out with a few moist crumbs and the tops spring back when lightly pressed.
Optional accuracy: The center should read about 200 to 205°F (93 to 96°C).
Cool. Cool in pans 10 minutes, then turn out onto a rack. Peel parchment and cool completely before frosting. Plan on 45 to 60 minutes for full cooling.

Two unfrosted chocolate cake layers cooling on wire racks on a kitchen counter

Make the Ganache

Heat the cream. Warm heavy cream just until it steams and tiny bubbles form around the edges. Do not let it aggressively boil.
Melt the chocolate. Pour hot cream over chopped chocolate. Let sit 2 minutes, then whisk from the center outward until glossy. Whisk in butter (if using) and a pinch of salt.
Matt note: Chop the chocolate fairly evenly so it melts at the same speed. And keep water away from your bowl and tools. Chocolate is dramatic.
Thicken to frosting texture. Let ganache cool at room temperature, stirring occasionally, until it is spreadable like soft peanut butter, about 45 to 90 minutes depending on room temp and bowl size. If you are impatient, chill 10 minutes at a time, stirring well between rounds.

Assemble

Level (optional). If the cakes domed, trim the tops with a serrated knife once fully cool.
Fill. Place one layer on a plate or cake stand. Spread a generous layer of ganache on top.
Stack. Add the second cake layer, cut-side down for the flattest top.
Frost. Spread remaining ganache over the top and sides. Keep it relaxed. Swirls are your friend.
Set. Let the cake sit 20 to 30 minutes so the ganache firms slightly, then slice.

Matt move: Warm your knife under hot water, wipe dry, then slice. You get cleaner layers and that bakery look with basically zero extra effort.

Nutrition information is estimated.

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