Chocolate cake is the kind of dessert that rarely needs an introduction. It’s familiar, deeply comforting, and a go-to for celebrations of all kinds. But when you cover it in a layer of smooth ganache and decorate it with delicate sheets of edible gold leaf, it becomes something much more than just a sweet treat—it becomes a statement. A gold leaf chocolate cake brings elegance and drama to the table without asking for much more than the usual ingredients and a little care in presentation.
This cake starts with a rich chocolate sponge that’s soft and moist. It’s layered and coated with a glossy dark chocolate ganache made from simple ingredients: chocolate and cream. The gold leaf doesn’t add flavor, but it changes how the cake feels to eat—turning a slice into an experience. You don’t need to be a professional baker to make this. You just need patience and a steady hand when applying the gold leaf.
Ingredients for Gold Leaf Chocolate Cake
For the cake:
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1¾ cups all-purpose flour
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¾ cup unsweetened cocoa powder
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2 cups granulated sugar
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1½ teaspoons baking powder
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1½ teaspoons baking soda
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½ teaspoon salt
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2 large eggs
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1 cup whole milk
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½ cup vegetable oil
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2 teaspoons vanilla extract
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1 cup hot water or hot coffee (for deeper flavor)
For the ganache:
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12 ounces dark chocolate (60–70% cocoa), chopped
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1 cup heavy cream
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1 tablespoon butter (optional, for shine)
For decoration:
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Edible gold leaf sheets (usually sold in small packs)
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Tweezers or a dry brush for handling the gold leaf
How to Make Gold Leaf Chocolate Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, milk, oil, and vanilla. Slowly pour the wet mixture into the dry ingredients, stirring until combined. Add the hot water or coffee last, stirring gently—it will thin the batter, but that’s expected.
Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the ganache, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream until just below boiling, then pour it over the chocolate. Let it sit for a minute or two, then stir until smooth. Add the butter if you want a shinier finish. Let the ganache cool slightly until it thickens enough to spread.
Once the cakes are cool, level the tops if needed. Place one layer on a cake stand or plate, spread a layer of ganache on top, then place the second layer over it. Use the remaining ganache to coat the top and sides of the cake. Smooth it out with a spatula.
Now comes the part that transforms this cake: the gold leaf. Gold leaf is very thin and delicate, so work in a room with no breeze and dry hands. Use tweezers or a dry brush to lift small pieces of gold leaf and press them gently onto the surface of the ganache. You can cover the entire cake or apply the gold in scattered patches, depending on the look you want.
Let the cake set for at least an hour before slicing. Serve it at room temperature for the best flavor and texture.
This gold leaf chocolate cake doesn’t just taste good—it feels special from the moment you bring it to the table. The soft layers of chocolate and the silky ganache would be impressive on their own, but the gold leaf gives it a quiet, elegant shine. It’s a cake for birthdays, anniversaries, or any moment that deserves something a little extraordinary.
