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
Scale
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.
