Double Layer Chocolate Cake
Indulge in the ultimate dessert experience with this Double Layer Chocolate Cake, a show-stopping centerpiece guaranteed to satisfy any sweet tooth. Featuring two ultra-moist layers made from a perfectly balanced blend of rich cocoa powder and simple pantry staples, this cake is elevated with a luscious homemade chocolate buttercream frosting that’s as fluffy as it is decadent. The secret to its irresistibly tender crumb? A splash of boiling water that ensures an incredibly moist texture with every bite. Ideal for birthdays, celebrations, or just because, this chocolate cake is easy to prepare yet stunningly impressive when served. Whether you’re a chocoholic or looking to impress your guests, this indulgent treat will leave everyone begging for seconds. Perfectly portioned to serve 12, it’s a dessert you’ll want to make again and again!
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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 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 3 cups powdered sugar
- 0.25 cups milk (for frosting)
- 0.75 cups unsweetened cocoa powder (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer until the batter is smooth.
Stir in the boiling water carefully. Note that the batter will be thin; this helps keep the cake moist.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the butter with an electric mixer on medium speed until smooth and creamy.
Gradually add the powdered sugar and cocoa powder, beating at low speed to incorporate without creating a cloud of cocoa. Increase the speed to medium and continue beating.
Add the milk and vanilla extract to the frosting. Beat until the frosting is fluffy and spreadable. Add more milk if needed to achieve the desired consistency.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of frosting evenly over the top.
Place the second cake layer on top of the frosted layer. Apply a thin crumb coat of frosting over the entire cake and then spread the remaining frosting evenly over the top and sides.
Decorate as desired, slice, and serve. Enjoy!
Nutrition Facts
Calories |
6624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.2 g | 348% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 5209 mg | 226% | |
| Total Carbohydrate | 1157.1 g | 421% | |
| Dietary Fiber | 141.4 g | 505% | |
| Total Sugars | 772.8 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 918 mg | 71% | |
| Iron | 58.1 mg | 323% | |
| Potassium | 6304 mg | 134% | |
*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.
