This is what they call “A Very Good Chocolate cake.” But they are lying (Edna Lewis, Scott Peacock, and Scott Peacock, two of the most renowned Southern chefs. You might prefer “The Very Best Chocolat Cake.” This is a bold title, but I think you’ll agree once you have tried this rich, moist slice of heaven.

Why is this chocolate cake so special? Instead of sharing a story, I will share some adjectives used during the making and eating of this insanely delicious dessert. Let’s begin with the frosting. It looked something like this: Finger dip. Silence. Finger dip. Scream. Scream. Oh my goodness! This is what Willy Wonka’s chocolate river is made from. Are you right? ?” Giant drippy spoonful. Food coma.

Before I went to bed, I made sure to frost the cake and knew I would have to wait until the next day to enjoy it. Thank goodness for my frosting binge! It was almost time to eat it! My words, “[email protected]*” amazing!” might have been what I said, but my father, a Southern gentleman, whispered. “Sinful. Sinful.”

Southern-Style Chocolate Cake With Chocolate Ganache Frosting


The frosting:

  • 1 cup
  • heavy cream
  • 1 stick
  • Unsalted butter
  • 1/3 cup
  • Granulated sugar
  • 1/4 teaspoon
  • Salt
  • 1 pound
  • Semi-sweet chocolate chopped
  • 1/4 cup
  • Double-strength coffee
  • 1 teaspoon
  • pure vanilla extract

The cake

  • 2 cups
  • Granulated white sugar
  • 1 1/2 cups
  • all-purpose flour
  • 3/4 teaspoon
  • baking soda
  • 1/2 teaspoon
  • Table salt
  • 4 ounces
  • Chop good-quality, unsweetened chocolate or 82% extra dark choc
  • 1 cup
  • hot double-strength brewed coffee
  • 2
  • large eggs, at room temperature
  • 1/2 cup
  • Vegetable oil
  • 1/2 cup
  • sour cream, at room temperature
  • 1/2 teaspoon
  • pure vanilla extract


  1. To make the frosting, heat the cream with butter, sugar, salt and water on low heat until butter melts. Stir in the chocolate and let cool. Stir in vanilla and coffee until well blended. Allow the mixture to cool to room temperature, and occasionally stir until spreadable (about 2 hours). Make the frosting while it cools.
  2. Preheat oven to 325°F. Two 9-inch round cake pans should be coated with shortening. Place parchment paper rounds on the bottom of the pans. Apply additional shortening to the sides and bottom. Toss the flour with the remaining flour. Baker’s Joy is a shortening spray that has flour added to it. It’s much simpler!
  3. Mix sugar, flour, baking soda and salt in a large bowl. Mix the chocolate and hot coffee in a separate bowl until completely melted. Combine the oil, eggs, sour cream and vanilla in a large bowl. Whisk until well combined. Combine the eggs, oil, sour cream, and vanilla in a large bowl. Stir in the melted chocolate. Fold in the flour mixture in 1/3 increments. Make sure to stir well after each addition.
  4. Divide the batter among prepared pans. Bake for between 30 and 35 minutes or until a toothpick inserted into the centre comes out clean. Let cakes cool in pans for approximately 30 minutes. Use a flat spatula to run a straight line around the edges of the pans. Once the cakes are cool, transfer them to wire racks. Please do not remove the parchment paper layer before they cool.
  5. Layer a thick layer of frosting on top of the first layer. Spread the frosting on top of the first layer. Let the cake cool in the refrigerator for two hours or longer, then cover it with a cake dome, large glass bowl or a large cake bowl. You will enjoy the best flavours over time.