Double Chocolate Layer Cake
Indulge your sweet tooth with this decadent Double Chocolate Layer Cake, the ultimate dessert for chocolate lovers! Featuring a rich, moist crumb infused with unsweetened cocoa powder and a hint of vanilla, this show-stopping cake is perfectly complemented by a luscious, fluffy chocolate buttercream frosting. The batter’s secret? Boiling water, which enhances the cocoa’s depth and creates an irresistibly soft texture. Topped with optional chocolate chips for an extra dose of decadence, this two-layer masterpiece is perfect for birthdays, celebrations, or any day that calls for a little indulgence. With just 30 minutes of prep and a stunning presentation, this chocolate cake is as easy to make as it is to devour!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoons Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cups Unsalted butter (softened)
- 3.5 cups Powdered sugar
- 0.75 cups Unsweetened cocoa powder (for frosting)
- 0.25 cups Heavy cream
- 0.5 cups Chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, and beat until the batter is smooth and combined.
Gradually add the boiling water to the batter, mixing slowly. The batter will be thin—this is normal.
Pour the batter evenly into the prepared cake pans and bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.
To make the frosting, beat the softened butter in a large bowl using an electric mixer until creamy and light.
Gradually add the powdered sugar and cocoa powder, beating on low speed until combined. Add the heavy cream and vanilla extract, then beat on high speed until the frosting is fluffy and spreadable.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
Place the second cake layer on top and apply frosting to the top and sides of the cake, smoothing it with a spatula.
Decorate with chocolate chips or other desired toppings.
Chill the cake for 20–30 minutes to set the frosting, then slice and serve. Enjoy your Double Chocolate Layer Cake!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 415 mg | 18% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 73.9 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
