If you’re the kind of person who believes there is no such thing as too much chocolate, this Chocolate Lover’s Cake is for you! It brings together two layers of soft, fudgy and moist chocolate cake with a light whipped dark chocolate ganache for a cake that tastes rich and indulgent without being overwhelmingly sweet.

I originally made this cake for my sister’s birthday. Since I made her a chocolate raspberry cake the year before, I wanted to create something different while keeping chocolate firmly at the centre of it all. For her birthday version, I also hid a crispy chocolate hazelnut layer between the cake layers, adding a lovely contrast against the soft cake and fluffy ganache.

The final decoration was classy and looks lovely! The cake was moist and deeply chocolatey, while the whipped ganache kept everything creamy without becoming too dense. A homemade birthday cake is always just so special!

Why You Will Love this Chocolate Lover’s Cake

  • Deeply chocolatey, both cocoa powder and melted dark chocolate give the cake a fuller flavour
  • Fudgy and moist, thanks to the use of oil, milk and hot coffee keeping the layers soft and rich. The melted dark chocolate helps here too!
  • Less sweet cake layers, the entire two-layer cake uses only 140g of added sugar in the sponge
  • Lighter frosting, whipping the chocolate ganache gives it a softer, airier texture than conventional ganache
  • Easy to personalise and made for celebrations, such as adding your own crunchy filling or even a rapsberry fruit filling!
  • Can be made the night before or on the same day for the evening

Why Add Hot Coffee to the Batter?

Adding hot coffee intensifies the cocoa and dark chocolate, without tasting distinctly of coffee. If you would rather omit it, replace it with the same quantity of hot water. The chocolate flavour may be slightly less intense, but the cake will still work out! Another possible alternative is a small dash of coffee flavouring or emulco.

Tips for Success

  • Use the right dark chocolate, of around 55 – 60% cocoa for a rich flavour without making this reduced sugar cake bitter. Chocolate with a higher cocoa percentage will also make the whipped ganache firmer
  • Do not overmix the batter. Once the flour meets the wet ingredients, mix only until the batter becomes smooth. Excessive mixing can amke the cake layers tougher rather than soft and fudgy
  • Watch the cake closely near the end. With only 140g of added sugar in two cake layers, retaining moisture and not overbaking is especially important

Without further ado, the recipe!

Video Coming Soon!

Chocolate Lover’s Cake Recipe
by Javier Tan September-19-2026

Make a rich Chocolate Lover’s Cake with fudgy, less-sweet chocolate layers and light whipped dark chocolate ganache—perfect for birthdays.

Ingredients (2 Layers Chocolate Cake)

  • 1 and 1/2 Cup or 190g of Plain or All-Purpose Flour
  • Approx 1/2 Cups or 55g of Unsweetened Cocoa Powder
  • Approx 1/2 Cup or 110g Brown Sugar
  • 2 Tbsp + 1 Tsp or 30g White Sugar
  • 1 and 1/2 Tsp or 6g Baking powder
  • 1/2 Tsp or 2g Baking Soda
  • Pinch of Salt
  • 2 Large Eggs, approx 60g each
  • Slightly less than 1 Cup or 220g Milk, room temp
  • 1 Tsp or 5ml Vanilla Essence
  • Approx 1/2 Cup or 100g Dark Chocolate, preferably 55 – 60%, melted and cooled slightly
  • 1/2 Cup or 120ml Hot Coffee

Ingredients (Whipped Chocolate Ganache)

  • 1 and 1/2 Cups or 300g Dark Chocolate, preferably 55 – 60%
  • 1 and 3/4 Cup or 420g Whipping Cream
  • Instant Espresso Powder, optional

Instructions

  1. In a large bowl, combine the dry ingredients together.
  2. Pour in the wet ingredients and whisk until the batter comes together, it will be slightly watery and it is normal.
  3. Transfer the batter to 2 x 7 inch round trays and bake 170C in a pre-heated oven for 30 – 35 mins or until a toothpick inserted comes out with just a few crumbs. Leave the cake to cool in their pan for at least 20 mins.Whipped Chocolate Ganache
  4. Meanwhile, heat the whipping cream for 3 – 5 minutes at medium low heat until bubbles are observed at the edges. Pour over the dark chocolate and leave to cool for at least an hour at room temp, or to give 10 – 15 minutes blast through the fridge or freezer (do not let it freeze solid).
  5. Once the ganache is thoroughly cooled and has thickened to a custard-like consistency, whisk it using an electric mixer on medium-low speed. Stop when it becomes paler, fluffy and able to hold soft-to-medium peaks.Assembling the Cake
  6. Level the cake layers if they have prominent domes. Then, place a dollop of frosting on the cake base before placing the first layer on top.
  7. Next, spread or pipe a layer of whipped chocolate ganache over the cake, adding your preferred filling at the centre if desired, keeping it away from the outer edge. Usually, I use the ganache to block off the sides for the filling to be contained.
  8. Place the second layer cake on top wiht its flattest side facing upwards. Apply a thin crumb coat of whipped ganache and refrigerate the cake for aprpox 15 – 20 minutes.
  9. Cover the cake with the remaining ganache. Decorate with chocolate curls, toasted hazelnuts, berries or your preferred birthday decorations.
  10. Serve and enjoy!

Details

  • Prep time: 2 hours
  • Cook time: 40 mins
  • Total time: 2 hours 40 mins
  • Yield: Makes 1 2-Layered Chocolate Lover’s Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store well refrigerated for up to a week, best consumed within the first 3 days.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan