All chocolate lovers agree that the best dessert is a chocolate cake loaded with chocolate frosting. Here is a delicious recipe for a great double chocolate cake, very easy to make and a guaranteed hit!
Double chocolate cake
My mother used to bake this double chocolate cake very often and I had it for my birthday more than once! It is a classic delicious recipe, passed down from our grandmas to this day, so it’s really worth a try if you’ve never tasted it yet.
Being so amazing, it’s no wonder we even have a National Chocolate Cake Day on January 27th. So celebrate with lots of chocolate cake following my simple recipe!
MORE CHOCOLATE DESSERTS YOU WILL LOVE:
- No bake Italian chocolate salami
- Dairy and egg free chocolate cake
- Chocolate caramel cookies
- Chocolate fudge cupcakes
What is a double chocolate cake?
This delicious chocolate cake has a chocolate cake base and is filled and covered in chocolate buttercream frosting, making it great for any holiday or birthday. You can use my recipe for chocolate buttercream frosting to spread over the cake or pipe nice borders and decorations over it. Some chocolate chips or sprinkles, or colored sprinkles will add a nice detail to the cake. You can also leave it only with the frosting and I guarantee it’s still very delicious.
The batter for this chocolate cake with chocolate buttercream can also be used to make chocolate sheet cake or chocolate cupcakes, and one batch usually yields about 24 cupcakes. Pipe some frosting on top and you’re done!
Espresso powder or coffee are great if you want to add a bit of coffee flavor to the cake. Add 1-3 tablespoons, depending on how strong you want the flavor to be. To enrich the flavor, add some vanilla or orange extract. They go well with chocolate, as well as mint or almond extract. Rum or brandy will add a more noble touch to the chocolate cake, but I prefer to leave them out when I serve it to children. Only a little bit in the batter is OK, as it will cook out, but the frosting should have no alcohol.
Some tips about this quick easy chocolate cake:
- Measure all the ingredients exactly, as eyeballing them can affect the final result;
- Always test the cake before taking it out of the oven, to prevent the center from falling if not baked enough. Poke a toothpick into the center, it should come out clean;
- Let the cake cool completely before frosting. The fat in the frosting will make it melt and ruin the cake’s look;
- Add the sprinkles or chocolate chips before the frosting starts to set so that they stick well.
How to get flat cake layers
Getting a flat top cake instead of a dome shaped one is so easy to achieve! Just use a cake strip around the pan to bake the cake evenly. Or if you don’t have one, a damp cloth or newspaper wrapped in aluminum foil and secured around the pan will work just as fine. Dip them in cold water first. This way, the middle won’t rise higher than the borders.
If you’re not using any of these, you can always trim the upper part of the cake. After all, it’s covered in frosting.
How do you like your chocolate cakes? Tell me in the comments section below about your cake variations and frostings you love to add to it!
Rich chocolate cake
To make this wonderful double chocolate cake you’ll need granulated sugar, butter, eggs, buttermilk for extra fluffiness, flour, cocoa powder, baking powder and baking soda. For the chocolate buttercream please refer to this recipe.
How do you make double chocolate cake?
1. Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides.
2. Combine sugar, vegetable oil, eggs and vanilla extract, beating on medium until the eggs and oil are well incorporated and the batter is lighter in color.
3. Next mix in the buttermilk and beat until well combined.
4. In a separate bowl, sift together the dry ingredients.
5. Add dry ingredients to wet ingredients, alternating half the dry ingredients followed by half of the coffee and mix just until the flour is well incorporated.
6. Divide the batter evenly between the pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes.
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Double chocolate cake
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon pure vanilla extract
- ½ cup buttermilk
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tablespoon hot chocolate powder
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- chocolate buttercream frosting
- handful crushed walnuts
- chocolate sprinkles
To make the cake
- Preheat the oven to 350°F.
- Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides.
- Prepare your bake even strips if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract.
- Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
- Mix in the buttermilk and beat until well combined.
- In a separate bowl, sift together the dry ingredients.
- Add dry ingredients to wet ingredients, alternating half the dry ingredients followed by half of the coffee. Mix until the flour starts to incorporate. Repeat with remaining ingredients.
- Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan.
- Bake at 350°F for 20-24 minutes.
- Test if cakes are done by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
- Remove from the oven and allow to cool completely.
To make the frosting
- Use this chocolate buttercream frosting to make the frosting. Fill and decorate the cake with this frosting
To decorate the cake
- Place a dollop of frosting on your cake board and place the bottom layer of cake over. This will prevent your cake from slipping while decorating.
- Pipe the first layer of frosting and spread evenly with a spatula.
- Add the second layer of cake and spread frosting in the same manner.
- Place the third layer of cake on top.
- Use you spatula to press any excess frosting onto the edges of the cake. To finish decorating the cake, pipe the frosting along the outside edge of the cake using a large open round tip. Then use a spatula to create a smooth edge.
- To pipe the buttercream on top, use a large piping bag, fill the piping bag with the remaining frosting and pipe the boarder of the cake.
- Sprinkle crushed walnuts and chocolate sprinkles onto the cake top