Double Layer Chocolate Cake with Mocha Icing
Decadent and indulgent, this Double Layer Chocolate Cake with Mocha Icing is every chocolate lover's dream come true! Featuring rich, moist chocolate cake layers made with cocoa powder and a touch of boiling water for ultimate softness, this dessert is elevated to new heights with a luscious mocha icing that combines creamy butter, powdered sugar, and brewed coffee. Perfectly balanced with just the right hint of espresso flavor, it's an ideal treat for special occasions or whenever your sweet tooth strikes. Ready in just over an hour and serving up to 12 slices, this stunning cake is a show-stopping centerpiece that tastes as good as it looks. Top it with chocolate shavings or dusted cocoa for a bakery-worthy finish.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup 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 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 3 cups powdered sugar
- 3 tablespoons strongly brewed coffee (cooled)
- 0.25 cup unsweetened cocoa powder (for icing)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well-combined.
Slowly add the boiling water to the batter, mixing continuously. The batter will be very thin, but this ensures a moist cake.
Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the mocha icing, beat the unsalted butter in a medium-sized bowl until creamy (approximately 2 minutes).
Gradually add the powdered sugar and cocoa powder, beating continuously until fully incorporated.
Mix in the brewed coffee, heavy cream, and vanilla extract. Beat the icing until light and fluffy.
Once the cakes are completely cooled, place one layer on a serving plate. Spread an even layer of mocha icing on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining mocha icing.
Optional: Decorate the cake with chocolate shavings, sprinkles, or a dusting of cocoa powder for a finishing touch.
Slice and serve the cake at room temperature. Enjoy!
Nutrition Facts
Calories |
6515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.5 g | 338% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 5195 mg | 226% | |
| Total Carbohydrate | 1105.5 g | 402% | |
| Dietary Fiber | 94.6 g | 338% | |
| Total Sugars | 770.9 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 704 mg | 54% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 4451 mg | 95% | |
*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.
