If you are craving an indulgently rich and luscious treat, this Double Chocolate Cake Recipe is sure to steal your heart. With its moist layers soaked in deep cocoa flavor, enhanced subtly by hot coffee, and studded with melty chocolate chips, every bite is a celebration of pure chocolate bliss. Topped with a silky, fluffy chocolate buttercream frosting, this cake effortlessly blends texture and taste, making it a cherished favorite perfect for birthdays, gatherings, or any occasion that calls for an extra-special dessert.
Ingredients You’ll Need
This Double Chocolate Cake Recipe calls for simple yet essential ingredients that come together to build a rich, moist cake with a perfectly balanced flavor and creamy frosting. Each one plays a vital role in delivering the luxurious texture and deep chocolate notes that make this cake unforgettable.
- 1 3/4 cups all-purpose flour: Provides the structure and body to the cake layers.
- 3/4 cup unsweetened cocoa powder: Key for delivering that intense chocolate flavor throughout.
- 2 cups granulated sugar: Sweetens the cake and keeps it tender and moist.
- 2 teaspoons baking soda: Helps the cake rise and become delightfully fluffy.
- 1 teaspoon baking powder: Works alongside baking soda to lift the cake evenly.
- 1/2 teaspoon salt: Enhances the sweet and chocolatey flavors perfectly.
- 2 large eggs: Bind the ingredients and add richness and moisture.
- 1 cup buttermilk: Keeps the cake tender and adds a subtle tanginess.
- 1/2 cup vegetable oil: Adds moisture and keeps the cake soft for days.
- 2 teaspoons vanilla extract: Deepens the flavor and rounds out the chocolate.
- 1 cup hot coffee (or hot water): Intensifies the chocolate notes without imparting a coffee taste.
- 1 cup semi-sweet chocolate chips: Creates pockets of melty chocolate throughout each bite.
For the Chocolate Frosting:
- 1 cup unsalted butter, softened: The creamy base for a luscious frosting texture.
- 3 1/2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1/2 cup unsweetened cocoa powder: Adds a rich chocolate punch to the frosting.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavor.
- 1/3 cup heavy cream: Makes the frosting incredibly smooth and spreadable.
- 2 teaspoons vanilla extract: Lends warmth and depth to the chocolate frosting.
How to Make Double Chocolate Cake Recipe
Step 1: Prepare Your Pans and Preheat Oven
Start by preheating your oven to 350°F and greasing two 9-inch round cake pans. For the easiest removal later, line the pans with parchment paper at the bottom – this simple trick ensures your beautiful cake layers come out perfectly intact.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. This combination is what will give your cake its balanced rise, flavor, and crumb. Make sure these ingredients are well combined for consistent texture.
Step 3: Add Wet Ingredients and Beat
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the bowl. Beat on medium speed for about two minutes until the batter is smooth and perfectly blended. This step is crucial to create a tender crumb and even texture throughout.
Step 4: Incorporate Hot Coffee and Chocolate Chips
Slowly mix in the hot coffee (or hot water) until fully incorporated, which will thin the batter but intensify the chocolate flavor beautifully. Finally, fold in the semi-sweet chocolate chips for delightful bursts of melty chocolate pockets inside.
Step 5: Bake and Cool
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them onto wire racks to cool completely.
Step 6: Prepare the Chocolate Frosting
Beat softened butter on medium speed until fluffy. Gradually sift in powdered sugar and cocoa powder, then add salt. Mix on low speed to combine. Slowly add heavy cream and vanilla, then beat on high until the frosting feels light, creamy, and spreadable – just right for frosting your cake.
Step 7: Frost and Assemble
Once the cake layers are completely cool, generously spread the chocolate frosting between the layers and over the top and sides of the cake. Decorate creatively as you like for a picture-perfect finish to your Double Chocolate Cake Recipe.
How to Serve Double Chocolate Cake Recipe
Garnishes
Adding garnishes like chocolate shavings, a sprinkle of cocoa powder, or even fresh berries on top can take your Double Chocolate Cake Recipe to the next level visually and flavor-wise. These touches bring contrast and an extra little bit of elegance, impressing guests before they even take a bite.
Side Dishes
Serve your cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a complementary cool and creamy contrast. Fresh fruits such as raspberries or strawberries also add just the right balance of acidity and brightness to cut through the richness of the cake.
Creative Ways to Present
Want to wow everyone at your next gathering? Try presenting slices of the cake on elegant dessert plates decorated with drizzles of raspberry coulis or a dusting of powdered sugar. Layer mini slices with alternating frosting and berries on skewers for a fun, bite-sized party treat.
Make Ahead and Storage
Storing Leftovers
This Double Chocolate Cake Recipe stores beautifully for several days. Keep your cake wrapped tightly in plastic wrap or placed in an airtight container at room temperature if you plan to enjoy it within 1-2 days. For longer storage, refrigeration is recommended to maintain freshness.
Freezing
You can freeze both the cake layers and the whole assembled cake. Wrap each layer tightly in plastic wrap and aluminum foil, freezing for up to three months. Thaw at room temperature before frosting or serving, keeping your dessert’s texture and flavor intact.
Reheating
For the best eating experience, allow refrigerated or thawed slices to come to room temperature before serving. If you prefer a warm slice, gently heat individual portions in the microwave for about 15-20 seconds, which will revive the cake’s moistness and make the chocolate chips gooey again.
FAQs
Can I use water instead of coffee in this Double Chocolate Cake Recipe?
Yes, you can substitute hot water for coffee if you prefer. The coffee just enhances the chocolate flavor without making the cake taste like coffee, but water will still yield a delicious result.
Is buttermilk necessary for this recipe?
Buttermilk adds acidity which reacts with baking soda to give the cake a tender crumb and slight tang. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
Can I make this cake gluten-free?
To make the cake gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure it contains xanthan gum to help with structure.
How long will the cake stay fresh once frosted?
When stored properly in an airtight container at room temperature, the frosted cake stays fresh for up to 2 days, or up to 4 days when refrigerated. Let refrigerated cake come to room temperature before serving for best texture.
Can I use a different frosting for this Double Chocolate Cake Recipe?
Absolutely! While the chocolate buttercream is classic and complementary, this cake also pairs wonderfully with cream cheese frosting, whipped ganache, or even a simple dusting of powdered sugar.
Final Thoughts
This Double Chocolate Cake Recipe is a true crowd-pleaser that combines simplicity with decadent flavor. Once you’ve made it, you’ll find how easy it is to get every element just right for an irresistibly moist, chocolatey dessert that brings smiles every time. So go ahead, give it a try, and treat yourself and your loved ones to this unforgettable homemade chocolate celebration!
Print
Double Chocolate Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and moist double chocolate cake perfect for chocolate lovers. This decadent dessert features a tender cocoa cake loaded with semi-sweet chocolate chips, layered and frosted with a luscious chocolate buttercream. The addition of hot coffee intensifies the chocolate flavor without imparting a coffee taste, making it an indulgent treat for any occasion.
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
- 1 cup semi-sweet chocolate chips
Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth and fully incorporated.
- Incorporate Coffee: Slowly pour in the hot coffee (or hot water) while mixing until the batter is fully combined. The batter will be thin at this stage, which is normal for a moist chocolate cake.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the batter.
- Divide and Bake: Evenly divide the cake batter between the prepared pans, spreading it out smoothly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then carefully turn them out onto wire racks to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter on medium speed until it becomes light and fluffy. Sift in the powdered sugar and unsweetened cocoa powder, then add salt. Mix on low speed to combine the ingredients.
- Add Cream and Vanilla: Slowly add the heavy cream and vanilla extract to the frosting mixture. Beat on high speed until the frosting becomes fluffy and spreadable.
- Assemble and Frost: Once the cake layers have fully cooled, frost the top of one layer, then place the second layer on top and frost the entire cake. Decorate as desired and serve.
Notes
- The hot coffee enhances the depth of the chocolate flavor without making the cake taste like coffee.
- For an extra decadent touch, top the cake with chocolate shavings or a drizzle of chocolate ganache.
- The cake layers can be baked ahead of time and frozen for convenient assembly when ready to serve.
