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Double Chocolate Cake

Double Chocolate Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 780
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot strong coffee
  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/3 cup whole milk
  • 2 tsp vanilla extract
  • Pinch of fine sea salt
  • 4 oz bittersweet chocolate, melted and cooled slightly

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans, line with parchment, and dust with cocoa.
  2. Whisk flour, cocoa, both sugars, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
  4. Pour wet into dry, whisk gently until combined, then stream in hot coffee, whisking until the batter is thin.
  5. Divide batter between pans, tap to remove bubbles, and bake 30 to 35 minutes until a toothpick comes out with moist crumbs.
  6. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
  7. Beat butter until creamy, sift in powdered sugar and cocoa, add milk, vanilla, and salt. Beat 3 minutes, then stir in melted chocolate.
  8. Frost between layers, stack, and swirl the rest on top and sides. Slice and serve.

Notes

If the frosting feels too thick, add milk a teaspoon at a time. For the smoothest spread, let the cake cool fully but not chill, so the frosting glides on without tearing crumbs. This cake tastes even better the next day after the flavors settle, so it is a great make-ahead dessert.