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Dirty Chocolate Cake

A rich and fudgy, multi-layered chocolate cake drenched in glossy ganache and topped with crumbled cookies or chocolate shavings. Perfect for any chocolate lover looking for indulgence.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake Layers
  • 2 cups all-purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1 cup hot strong brewed coffee
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
For the Chocolate Ganache Frosting
  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup for shine
Now For the Dirty Toppings
  • 1 cup crushed chocolate sandwich cookies (like Oreos)
  • 1/2 cup chocolate chips or chocolate shavings
  • 1/4 cup chocolate fudge sauce Optional: for drizzling

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 9-inch round cake pans generously with butter or non-stick cooking spray, then dust with cocoa powder.
  2. Cut two circles of parchment paper to line the bottom of each pan.
Mixing Dry Ingredients
  1. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  2. Mix the dry ingredients together using a whisk for about 30 seconds.
Combining Wet Ingredients
  1. In a separate bowl, whisk together the eggs. Add the buttermilk, vegetable oil, and vanilla extract, mixing until smooth.
  2. Carefully stir in the hot coffee.
Making the Batter
  1. Slowly add the dry ingredients into the wet ingredient mixture in three additions, stirring gently.
  2. Let the batter rest for about 3 minutes before pouring.
Baking the Cake
  1. Divide the batter evenly between the two prepared pans and bake for 32 to 35 minutes. Check for doneness with a toothpick.
  2. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Ganache Frosting
  1. Heat the heavy cream and butter in a saucepan until small bubbles form. Do not boil.
  2. Pour the hot mixture over the chocolate chips and let it sit for 2 minutes before stirring until smooth.
Assembling the Cake
  1. Place one cooled cake layer on a serving plate. Spread one-third of the ganache on top.
  2. Add the second layer and pour the remaining ganache on top, spreading it over the sides.
  3. Top with crushed cookies and chocolate chips while the ganache is still warm.

Notes

Chill the cake for 20 minutes before slicing for better layering. The cake tastes even better the next day.