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Double Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 59 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Double Chocolate Cake recipe delivers an incredibly rich and moist chocolate flavor with layers of luscious chocolate frosting. Perfect for celebrations or any time you crave a decadent dessert, this classic American cake combines unsweetened cocoa powder and melted chocolate for a deep chocolate taste. The cake is tender and fluffy, with a smooth, creamy frosting that melts in your mouth. Easy to prepare and ideal for serving to guests or family, it yields 12 generous slices.

Ingredients

Cake Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup sour cream

Frosting Ingredients

  • 1 cup unsalted butter (softened)
  • 3 1/2 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup heavy cream (plus more as needed)
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1/2 cup semi-sweet chocolate chips (melted and cooled)

Instructions

  1. Prepare Pans: Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking and ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
  3. Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for 2 minutes to achieve a smooth batter.
  4. Incorporate Boiling Water: Carefully stir in the boiling water; the batter will become thin, which is normal. Then gently fold in the sour cream until fully incorporated, creating a rich and moist batter.
  5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
  6. Make the Frosting: In a large bowl, beat the softened butter until creamy. Sift in the powdered sugar and cocoa powder, then add the heavy cream, vanilla extract, and a pinch of salt. Beat the frosting until light and fluffy. Stir in the melted and cooled semi-sweet chocolate chips and beat until smooth and glossy.
  7. Assemble the Cake: Once the cake layers are fully cooled, spread frosting evenly on one layer. Place the second cake layer on top and cover with the remaining frosting. Decorate as desired, then serve or store appropriately.

Notes

  • For a more intense chocolate flavor, substitute dark cocoa powder or add a teaspoon of espresso powder to the batter.
  • You can bake the cake layers a day ahead; wrap them tightly in plastic wrap to keep them moist before frosting.
  • Store the frosted cake at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Find it online: https://slsrecipes.com/double-chocolate-cake-recipe/