Double Chocolate Layer Cake. This is my ultimate chocolate cake! [Note: if you end up with more batter than pan room, do not be tempted to overfill your pans. The batter will overflow and catch on fire.]
For the Cake Layers
- 3 ounces semi-sweet chocolate
- 1½ cups hot coffee
- 3 cups sugar
- 2½ cups all-purpose flour
- 1½ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ¾ teaspoon baking powder
- 1¼ teaspoons salt
- 3 large eggs
- ¾ cup vegetable oil
- 1½ cups buttermilk
- ¾ teaspoon vanilla
For the Ganache Frosting
- ½ semi-sweet chocolate
- 1 cup cream (heavy)
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- ¼ cup unsalted butter
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
Lisa's Favourite Chocolate Cake is a community recipe submitted by exiledcal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. Cake keeps, covered and chilled, 3 days.