Double Chocolate Cake with Chocolate Ganache Drizzle
Rich, moist chocolate cake studded with chocolate chunks and topped with silky ganache. The combination of cocoa powder in the batter and chopped chocolate pieces creates layers of chocolate flavor, while the warm ganache adds an elegant finish. Perfect for celebrations, dinner parties, or when you need an impressive dessert that satisfies serious chocolate cravings. The pareve ingredients make it suitable for kosher meals.
Ingredients
- 1 cup sugar
- ½ cup dark brown sugar
- ¾ cup oil
- 2 eggs
- 3 tablespoons cocoa powdermelted chocolate3 tbsp cocoa + 1 tbsp oil per 1 oz chocolatetexture
adjust liquid accordingly
Full guide → - 2 ½ teaspoons baking powder
- 4 teaspoons water
- 1 ½ teaspoons vanilla extract
- 2 cups flour
- 2 3.5-ounce bars chocolate, chopped into small squares, divided
- 1 3.5-ounce bar chocolate
- ½ cup pareve whipping cream, unwhippedheavy cream1:1vegetarian
removes kosher status
- 1 ounce chocolate chips
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Beat together sugars and oil
- 3
Add remaining ingredients except chocolate one at a time
- 4
Stir in half the chopped chocolate
- 5
Spread batter into 9x13 inch pan and sprinkle with remaining chopped chocolate squares
- 6
Bake for about 50 minutes or until toothpick inserted comes out clean
- 7
Do not overbake
- 8
Cool and cut into triangles or squares
- 9
Break chocolate into pieces and place in heat-proof mixing bowl with chocolate chips
- 10
Heat pareve whipping cream in small saucepan until it comes to a boil
- 11
Pour hot cream over chocolate and stir until melted and ganache is smooth
- 12
Drizzle each serving with warm ganache
Tips
Do not overbake the cake as it will continue cooking slightly while cooling in the hot pan.
Use room temperature eggs for better mixing and a more even batter texture.
Make ganache just before serving for the smoothest, warmest drizzle over each slice.
Good to Know
Cover and store at room temperature for 2 days or refrigerate for up to 5 days.
Cake can be baked 1 day ahead and ganache made just before serving.
Cut into squares or triangles and drizzle with warm ganache just before serving.
Common Mistakes
Check doneness with toothpick to avoid overbaking and drying out the cake.
Heat cream just to boiling point to avoid scorching the ganache.
Substitutions
adjust liquid accordingly
Full guide →FAQ
Can I make this cake dairy instead of pareve?
Yes, substitute heavy cream for pareve whipping cream and use butter instead of oil for richer flavor.
How long does the ganache stay smooth?
Ganache stays smooth for about 30 minutes at room temperature. Gently rewarm if it thickens too much.
Can I freeze this chocolate cake?
Yes, wrap unfrosted cake tightly and freeze up to 3 months. Thaw completely before adding ganache.