Double Chocolate Holiday Cake: A Rich Festive Delight

This Double Chocolate Holiday Cake is a festive showstopper, combining moist chocolate cake with rich ganache for a delightful dessert.

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Preheat your oven to 350°F (175°C) and prepare two 8-inch cake pans by greasing them with butter or lining them with parchment paper.
Mix the One Bowl Chocolate Cake batter in a large mixing bowl. Combine all the dry ingredients first, then add in wet ingredients and whisk until smooth, about 2-3 minutes.
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the chocolate ganache by heating equal parts of heavy cream and chocolate together in a saucepan over low heat. Stir until melted and silky smooth, about 3-5 minutes.
Reserve ¾ cup of ganache in a small bowl and let it chill in the refrigerator for piping later. The rest should cool at room temperature for filling and icing.
Layer your cooled cakes by spreading ½ cup of ganache between the two cake layers.
Pour the remaining ganache over the top of the cake, ensuring it drips down the sides. Refrigerate for about 30 minutes to allow the ganache to set beautifully.
Pipe the chilled ganache onto the top for decorative flourishes. Finish by sprinkling sliced almonds around, and add fresh rosemary if using.