Double Chocolate Layer Cake
Two layers of deeply dark, moist chocolate cake covered in a thick fudge frosting that sets just firm enough to slice cleanly. The chocolate cake that ends arguments about chocolate cake.
- Total time
- 90 min
- Servings
- 12
- Calories
- 520
- Protein
- 6g
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Dutch-process cocoa powder, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1 cup strong brewed coffee or hot water
- ½ cup vegetable oil
- 1 tsp pure vanilla extract
- 1 cup unsalted butter, softened (frosting)
- 3 cups powdered sugar, sifted (frosting)
- ¾ cup Dutch-process cocoa powder, sifted (frosting)
- 4 oz dark chocolate (70% cocoa), melted and cooled (frosting)
- ½ cup heavy cream (frosting)
- 1 tsp pure vanilla extract (frosting)
- ¼ tsp salt (frosting)
Instructions
- 1
Preheat your oven to 350 degrees F. Grease two 9-inch round cake pans generously with butter or cooking spray. Cut out parchment paper circles for the bottoms, press in, then grease the parchment too.
- 2
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until fully combined with no clumps of cocoa remaining.
- 3
In a separate medium bowl, whisk together the eggs, buttermilk, coffee, vegetable oil, and vanilla until smooth.
- 4
Pour the wet ingredients into the dry ingredients all at once. Mix until just combined and no streaks of dry flour remain. The batter will be quite thin — this is correct.
- 5
Divide the batter evenly between the two prepared pans.
- 6
Bake on the center rack for 30 to 35 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
- 7
Let cool in the pans on a wire rack for 15 minutes, then invert onto the wire rack. Peel off parchment. Cool completely before frosting — at least 1 to 2 hours.
- 8
Melt the dark chocolate and set aside to cool to room temperature.
- 9
Beat the softened butter with an electric mixer on medium speed for 2 to 3 minutes until pale and creamy.
- 10
Sift the powdered sugar and cocoa powder together into the bowl with the butter. Start on the lowest speed, then increase to medium and beat for 2 minutes.
- 11
Add the cooled melted chocolate, heavy cream, vanilla, and salt. Beat on medium-high speed for 3 to 4 minutes until thick, glossy, and completely smooth.
- 12
Place one cooled cake layer on a plate, flat side up. Spread roughly one third of the frosting evenly across the surface.
- 13
Place the second cake layer on top, flat side up. Press gently.
- 14
Apply a thin crumb coat over the entire outside of the cake. Refrigerate for 20 minutes to set.
- 15
Apply the final frosting coat using the remaining frosting. Work from the top down the sides with long, smooth strokes.
- 16
Refrigerate for at least 30 minutes before slicing. Bring to room temperature for 20 minutes before serving.
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