• 51 Ratings

Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let the cakes set at room temperature.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.

  • Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.

  • Divide batter between pans. Bake until set and a toothpick inserted into center of each comes out clean, about 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes. Let cool completely.

  • Transfer 1 cake to a wire rack set on a rimmed baking sheet. Pour half the warm ganache over top; pour in center, then slowly but steadily pour around edges, allowing ganache to drip down sides and cover cake. Let stand for 15 minutes. Transfer cake to a cake stand. Repeat with remaining cake and ganache.

  • Let cakes stand until set, about 3 hours at room temperature or 1 hour in the refrigerator.

Cook's Notes

Unglazed cakes can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. Glazed cakes can be stored at room temperature for up to 1 day.


51 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 18
  • 2 star values: 3
  • 1 star values: 1