Name: Double-Layer Chocolate Ganache Cake with Chocolate Curls Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 2 tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 1 cup buttermilk (or milk + 1 tsp vinegar/lemon juice); ½ cup vegetable oil; 2 large eggs; 2 tsp vanilla extract; 1 cup hot coffee (or hot water); 1 ½ cups heavy cream (chilled); 3 tbsp powdered sugar; 3 tbsp cocoa powder; 100 g (3.5 oz) melted dark chocolate (cooled slightly); 1 cup heavy cream; 200 g (7 oz) dark chocolate, chopped; 1 tbsp butter (for shine); Chocolate curls or rolled chocolate sticks; Shaved chocolate pieces

Jump to Recipe

If you’re looking for show-stopping decadence, get ready to fall head over heels for the Double-Layer Chocolate Ganache Cake with Chocolate Curls. This cake is a dreamy fusion of moist chocolate sponge, pillowy chocolate cream filling, and a glossy ganache finish, all crowned with dramatic chocolate curls. Every slice is a celebration of flavor, texture, and chocolate bliss—perfect for birthdays, gatherings, or whenever you want to impress (including yourself!).

Double-Layer Chocolate Ganache Cake with Chocolate Curls Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what goes into making this cake a chocolate lover’s fantasy. Each ingredient plays an important role, so don’t skip or skimp—these essentials bring the Double-Layer Chocolate Ganache Cake with Chocolate Curls to life with every bite.

All-purpose flour: Gives the cake structure without making it dense.
Granulated sugar: Adds the perfect level of sweetness and keeps the crumb moist.
Unsweetened cocoa powder: Delivers deep, authentic chocolate flavor—use the best you can find!
Baking powder & baking soda: These work together for airy, sky-high layers.
Salt: Just a touch intensifies all the chocolate notes.
Buttermilk (or milk + lemon/vinegar): Creates tenderness and a subtle tang for balance.
Vegetable oil: Makes sure your cake stays moist for days.
Eggs: Add richness and help bind everything together.
Vanilla extract: Enhances both chocolate and cream flavors.
Hot coffee (or hot water): Intensifies the cocoa and ensures a light, open crumb—don’t worry, you won’t taste coffee!
Heavy cream (chilled and for ganache): The secret to a luscious filling and a silky, pourable ganache.
Powdered sugar: Sweetens the cream filling without any graininess.
Cocoa powder (for filling): Doubles down on chocolate flavor inside the cake.
Melted dark chocolate: In the filling, it takes chocolate cream to the next level.
Dark chocolate (for ganache): Rich, snappy, and perfect for that shiny drip and bold taste.
Butter: Just a bit in your ganache makes the finished cake look as glossy as it tastes decadent.
Chocolate curls, rolled sticks, and shavings: The finishing touches for drama and texture—totally worth the extra effort!

How to Make Double-Layer Chocolate Ganache Cake with Chocolate Curls

Step 1: Bake the Chocolate Sponge

Preheat your oven to 350°F (175°C) and get your two 8-inch round cake pans ready by greasing and lining them with parchment. In a big mixing bowl, sift together all your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, eggs, and vanilla extract, then mix until smooth. The batter will look a bit thick at first, but just wait—when you pour in the hot coffee (or water), it magically transforms into a wonderfully pourable batter. Divide the batter evenly between the pans and bake for 30–35 minutes, until a skewer comes out clean. Let your sponges cool completely before assembling—patience is a virtue here!

Step 2: Prepare the Chocolate Cream Filling

Grab your chilled heavy cream and whip it up with powdered sugar and cocoa powder. Look for soft peaks—stable, but still silky. Next, gently fold in the cooled, melted dark chocolate, being careful not to deflate your fluffy cream. This chocolate cream is pure indulgence, so sneak a taste (or two) before popping it in the fridge to chill until you’re ready to assemble.

Step 3: Make the Ganache Drip

The ultimate topping! Heat the heavy cream until it’s just steaming, then pour it over your chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 5 minutes—trust me, this step helps the chocolate melt beautifully. Stir until glossy and smooth, then finish with a tablespoon of butter for that extra shine. Allow your ganache to cool slightly so it’s thick but still pourable—the consistency of warm honey is just right.

Step 4: Assemble the Cake

This is where the magic comes together and your Double-Layer Chocolate Ganache Cake with Chocolate Curls really starts to look (and smell) irresistible! Place the first cake layer on your serving plate or cake stand. Slather on a generous layer of chocolate cream filling, making sure you take it all the way to the edges. Top with the second cake layer, and if you’re feeling extra, cover the top with more chocolate cream. Next, pour the cooled ganache over the cake, coaxing it to drip naturally down the sides for that bakery-style finish.

Step 5: Decorate

No Double-Layer Chocolate Ganache Cake with Chocolate Curls would be complete without its crowning glory. Pile on chocolate curls or rolled chocolate sticks for drama, and sprinkle over some shaved chocolate for enticing texture and that irresistible “wow” factor. The result is a cake that’s as gorgeous as it is irresistible!

How to Serve Double-Layer Chocolate Ganache Cake with Chocolate Curls

Garnishes

Pull out all the stops—a lavish layer of chocolate curls is always a winner. Add a few extra rolled chocolate sticks for height, then scatter chocolate shavings around the base or over the top for that luxurious, bakery-inspired look. For special occasions, a few edible gold leaf flakes can make your Double-Layer Chocolate Ganache Cake with Chocolate Curls gleam like a celebration centerpiece.

Side Dishes

This cake pairs perfectly with a scoop of vanilla bean ice cream, a dollop of barely sweetened whipped cream, or a handful of fresh berries for a pop of tartness. If you’re hosting, set out a coffee bar or serve with espresso or sweet dessert wine—each one helps highlight the intense, chocolatey flavors of the cake.

Creative Ways to Present

Try baking smaller versions in mini cake rings for adorable individual servings, or turn the Double-Layer Chocolate Ganache Cake with Chocolate Curls into cupcakes—pour ganache over each and finish with a chocolate curl. For a special effect, dust slices lightly with powdered sugar or edible glitter, and serve on statement plates to let every piece shine.

Make Ahead and Storage

Storing Leftovers

If any cake remains (and that’s a big if!), cover slices tightly with plastic wrap or store in an airtight container. Kept in the fridge, the Double-Layer Chocolate Ganache Cake with Chocolate Curls will stay fabulously moist for up to 4 days. Let the cake come to room temperature before serving to fully enjoy the texture and flavors.

Freezing

This cake freezes like a dream! For best results, freeze the sponge and cream-filling layers separately before assembling. If you have leftover finished cake, wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and let them stand at room temperature before enjoying.

Reheating

The ganache topping is best enjoyed when it’s soft and glossy. To gently bring chilled slices back to lusciousness, warm them for 10–15 seconds in the microwave. Be careful not to overheat—the cream filling and ganache can melt quickly!

FAQs

Can I make this cake a day ahead?

Absolutely! In fact, making the Double-Layer Chocolate Ganache Cake with Chocolate Curls a day ahead allows the flavors to meld and the texture to set. Just cover and refrigerate, then let come to room temperature before serving for maximum flavor and a perfect, soft ganache.

What’s the secret to getting smooth ganache drips?

The trick is to let your ganache cool until it’s pourable, but not runny. Test a little on the edge of a glass to see how it drips—if it runs straight down, let it cool a bit more. Pouring over a chilled cake helps the drips stay put and look stunning!

Can I use milk chocolate instead of dark in the ganache?

You sure can, but keep in mind that milk chocolate will make the ganache sweeter and less intense. For balance, consider reducing the sugar in the sponge or cream filling, or mix milk and dark chocolate together for a custom flavor.

How do I make chocolate curls at home?

Use a vegetable peeler on a block of room-temperature chocolate, or carefully shave cooled, melted chocolate spread thinly on parchment. Roll for curls, or let set to break into shavings—be creative and have fun!

Is it okay to substitute the buttermilk?

If you don’t have buttermilk, just add 1 teaspoon of vinegar or lemon juice to a cup of milk and let it sit for 5 minutes. This quick swap gives the same tender crumb and subtle tang as traditional buttermilk.

Final Thoughts

There’s something truly magical about making and sharing this Double-Layer Chocolate Ganache Cake with Chocolate Curls. Every bite is smooth, rich, and full of love. Give it a try—you might just discover your new go-to cake for celebrations and cozy nights in alike!