Jim Dodge Chocolate Cake Recipe: Rich and Fudgy Layer Cake

This Jim Dodge chocolate cake recipe is a home-style take on a rich, tender two-layer cake, finished with a smooth chocolate ganache. Cocoa and a little hot coffee give the crumb deep chocolate flavor, while buttermilk keeps it moist without making the cake heavy.

Ingredients

2 cups (250 g) all-purpose flour
1¾ cups (350 g) granulated sugar
¾ cup (75 g) unsweetened natural cocoa powder
1½ teaspoons (7 g) baking soda
1 teaspoon (4 g) baking powder
¾ teaspoon (4 g) fine salt
2 large eggs (about 100 g without shells), at room temperature
1 cup (240 ml) buttermilk, at room temperature
½ cup (120 ml) neutral vegetable or canola oil
2 teaspoons (10 ml) vanilla extract
1 cup (240 ml) hot brewed coffee, or hot water
8 ounces (225 g) semisweet chocolate, finely chopped
1 cup (240 ml) heavy cream
2 tablespoons (28 g) unsalted butter, cut into small pieces

Instructions

Prepare the pans and oven. Set a rack in the center of the oven and heat it to 350°F (177°C). Grease two 8-inch (20 cm) round cake pans, line their bottoms with parchment paper, then lightly grease the paper. If the pans are dark or thin, place them on a baking sheet to help the layers bake evenly. Let the eggs and buttermilk lose their chill while you measure the other ingredients.
Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until no clumps of cocoa remain. Sifting is helpful if the cocoa is lumpy, but a thorough whisk is usually enough. In a second bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth.
Make the batter. Pour the egg mixture into the dry ingredients and whisk just until combined. Slowly pour in the hot coffee, whisking gently. The batter will be thin; that is expected and helps make a moist, fine-textured cake. Scrape the bowl once with a spatula to check for dry flour at the bottom, but avoid prolonged mixing, which can make the crumb tougher.
Bake the layers. Divide the batter evenly between the prepared pans. Bake for 32 minutes, rotating the pans once if your oven has a hot spot. The tops should spring back lightly when touched, and a toothpick inserted in the center should come out with a few moist crumbs rather than wet batter. Because this cake contains eggs, USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes; check the center with a food thermometer if you want a temperature confirmation. Set the pans on a rack and cool for 15 minutes.
Cool completely. Run a thin knife around each cake, turn the layers out onto a rack, peel away the parchment, and turn them right side up. Let them cool for about 45 minutes more, until no warmth remains in the centers. Frosting warm cake can melt the ganache and make the layers slide, so allow the full cooling time.
Make the ganache. Put the chopped chocolate in a heatproof bowl. Warm the cream in a small saucepan over medium-low heat until steaming and just beginning to bubble around the edge; do not let it boil vigorously. Pour the cream over the chocolate and leave it undisturbed for 3 minutes. Stir slowly from the center outward until glossy, then stir in the butter until melted. Let the ganache stand for 20 minutes, stirring once or twice, until thick enough to spread but still soft.
Fill and finish the cake. If either layer has a pronounced dome, level it with a serrated knife. Set one layer on a serving plate and spread about one-third of the ganache over it. Place the second layer on top, then cover the top and sides with the remaining ganache. For clean slices, let the finished cake stand for 10 minutes before cutting with a sharp knife warmed in hot water and wiped dry.

Tips

Measure flour lightly. Spoon it into the measuring cup and level the top rather than scooping directly from the bag, which can pack in extra flour and produce a dry cake. A kitchen scale is the most consistent option.
Keep the coffee hot, not boiling. Hot coffee helps the cocoa bloom and rounds out the chocolate flavor; it should not make the cake taste strongly of coffee. Use hot water if you prefer, though the chocolate flavor may seem a little less pronounced.
Choose the right cocoa. This recipe uses natural unsweetened cocoa powder with baking soda. Dutch-process cocoa is less acidic and can change how the cake rises, so use natural cocoa for the most reliable result. Do not substitute sweetened drinking cocoa.
Adjust the ganache texture patiently. If it is too runny to spread, wait another 5 minutes and stir again. If it becomes too firm, warm it in short 5-second microwave bursts, stirring between each, or set the bowl briefly over warm water. Avoid overheating, which can make the ganache greasy.

Serving Suggestions

Serve the cake at room temperature so the crumb is soft and the ganache is easy to cut. A narrow slice is satisfying on its own; for a more composed dessert, add lightly whipped cream, fresh raspberries, strawberries, or a few orange segments. The fruit’s tartness balances the chocolate without needing extra sweetness. For a simple dinner-party presentation, dust the plate lightly with cocoa and add a small spoonful of cream beside each slice.

This cake is rich enough to pair well with unsweetened coffee, black tea, or cold milk. If serving it after a large meal, cut modest portions and keep the rest covered until guests want seconds. Use a long, thin knife and wipe it between cuts to keep the ganache neat.

Variations

Make it without coffee: Replace the coffee with an equal amount of hot water. The cake will still be chocolatey, with a slightly less rounded flavor. For a gentle citrus note, add 1 teaspoon (5 ml) finely grated orange zest to the batter.

Use a different chocolate finish: Replace the semisweet chocolate with bittersweet chocolate for a less sweet, more intense ganache. If using milk chocolate, expect a sweeter, softer finish; start with ¾ cup (180 ml) cream instead of the full cup, then add more only if needed for a spreadable texture.

Turn it into a single-layer cake: Bake the batter in a greased and parchment-lined 9-by-13-inch (23-by-33 cm) pan. Begin checking at 28 minutes; the exact time depends on the pan and oven. Spread ganache over the cooled cake rather than splitting layers.

Add a simple filling: Spread a thin layer of raspberry jam or smooth peanut butter between the layers before adding the ganache. Keep the filling modest so the top layer stays stable. For a nut-free version, choose jam and check chocolate labels for allergen information.

Storage and Reheating

Because the ganache contains cream, refrigerate leftover cake within 2 hours of serving. Cover it in a cake keeper or place it in an airtight container; it keeps well for 3 to 4 days in the refrigerator. For the best texture, take a slice out 20 to 30 minutes before serving so the crumb softens and the ganache is no longer firm.

To freeze, chill the cake until the ganache is firm, then wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months for best quality. Thaw wrapped slices in the refrigerator overnight, then bring them to room temperature before serving. Cake is usually better softened at room temperature than reheated; if you want a warm slice, microwave an unwrapped portion for about 8 to 10 seconds, checking that it does not become hot or melt the ganache completely.

Frequently Asked Questions

Is this the original Jim Dodge chocolate cake recipe?

This is a practical home-style version for readers looking for a Jim Dodge chocolate cake recipe, not a claim to reproduce a particular published formula. Recipes associated with a name can vary by source, so this version focuses on a dependable cocoa cake with a straightforward ganache finish.

Can I make the cake layers a day ahead?

Yes. Once completely cool, wrap each layer tightly in plastic wrap and keep it at room temperature overnight, away from heat. You can also refrigerate them for up to 2 days; wrapped layers are less likely to dry out. Let chilled layers sit briefly while you prepare the ganache, then assemble when the ganache is spreadable.

Why is my cake batter so thin?

The hot coffee loosens the batter, and that thin consistency is intentional. It helps the cake bake up moist. Do not add extra flour to thicken it. Pour slowly into the pans and check that they are level in the oven so the layers bake evenly.

Can I use a different size cake pan?

Yes, but the depth and baking time will change. The 9-by-13-inch pan variation is a convenient option for a single layer. Avoid filling any pan more than about two-thirds full; if your pan is smaller than the specified ones, bake leftover batter in a separate small pan or a few lined muffin cups.

How can I tell when the cake is done without a thermometer?

Look for a center that springs back gently when pressed and a toothpick that comes out with a few moist crumbs, not liquid batter. Begin checking near the stated baking time, since ovens differ. A toothpick with a smear of melted chocolate can be misleading, so check more than one spot near the center.

Can I make this cake without dairy?

For the cake, use an unsweetened, unflavored plant-based milk mixed with 1 tablespoon (15 ml) lemon juice in place of the buttermilk; let it stand for 5 minutes before using. Use a dairy-free chocolate and a plant-based cream suitable for ganache, plus dairy-free butter. These swaps can change the ganache’s firmness, so chill it until spreadable before assembling.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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