There is something utterly magical about a rich, velvety cake that combines two forms of chocolate to create an unforgettable dessert experience. The Double Chocolate Cake Recipe I’m about to share is a celebration of deep cocoa flavor complemented by luscious chocolate chips and a creamy, dreamy chocolate frosting. Whether you are baking for a special occasion or indulging your sweet tooth on a cozy night in, this cake delivers moist, tender crumb and an explosion of chocolatey goodness in every bite. Trust me, once you try this Double Chocolate Cake Recipe, it will become one of your go-to favorites for all things chocolate.
Ingredients You’ll Need
The beauty of this Double Chocolate Cake Recipe lies in its simplicity and the quality of every ingredient. Each item plays a crucial role in ensuring the perfect texture, flavor depth, and that irresistible chocolate richness that we all crave. From cocoa powder that packs the chocolate punch to eggs that provide structure, every ingredient is essential.
- All-purpose flour: The foundation for the cake’s structure, keeping it tender yet sturdy.
- Unsweetened cocoa powder: Adds the intense chocolate flavor and a beautiful dark color.
- Granulated sugar: Sweetens the batter while helping to keep the cake moist.
- Baking powder and baking soda: These leavening agents ensure your cake rises perfectly and stays light.
- Salt: Enhances the chocolate flavors and balances the sweetness.
- Eggs: Bind ingredients together and contribute to the cake’s airy texture.
- Whole milk: Adds moisture and richness to the batter.
- Vegetable oil: Keeps the cake moist and tender with a lovely crumb.
- Vanilla extract: Brings warmth and depth to the chocolate flavor.
- Boiling water: Helps to bloom the cocoa powder, intensifying the chocolate taste.
- Semisweet chocolate chips: Pockets of melty chocolate goodness throughout the cake.
- Unsalted butter (for frosting): Creates a creamy, rich base for the luscious frosting.
- Powdered sugar: Sweetens the frosting without graininess.
- Heavy cream: Smooths the frosting to the perfect spreadable texture.
- Unsweetened cocoa powder (for frosting): Adds chocolatey richness to the frosting.
- Salt (pinch in frosting): Balances sweetness for a well-rounded flavor.
How to Make Double Chocolate Cake Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal later. Preparing your pans properly will ensure your cakes come out clean and intact, avoiding any frustration when it’s time to frost.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Sifting not only incorporates air for a lighter texture but also ensures there are no lumps, giving you a silky smooth batter.
Step 3: Combine Wet Ingredients With Dry
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until everything is fully incorporated into a smooth batter. This step is key to a tender, evenly textured cake without overmixing, which can make it dense.
Step 4: Add Boiling Water and Chocolate Chips
Carefully stir in the boiling water; the batter will become quite thin, and that’s exactly what we want—it helps activate the cocoa and creates a moist cake. Then fold in the semisweet chocolate chips gently to distribute those melty chocolate pockets throughout the cake.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the cakes to cool in their pans for 10 minutes before transferring them onto wire racks to cool completely. Cooling is important to avoid melting the frosting later.
Step 6: Make the Chocolate Frosting
While the cake cools, beat the softened unsalted butter until creamy and smooth. Gradually sift in the powdered sugar and cocoa powder, mixing on low speed to prevent a sugar cloud. Add the heavy cream, vanilla extract, and a pinch of salt, then beat on high for 2 to 3 minutes until the frosting is light and fluffy. If it’s too thick, add more cream one tablespoon at a time to reach your desired spreadability.
Step 7: Assemble and Frost the Cake
Once the cakes have cooled completely, spread a generous layer of frosting over the top of one cake layer. Place the second layer on top, then cover the entire cake with frosting, including the sides for that classic, irresistible look.
How to Serve Double Chocolate Cake Recipe
Garnishes
Adding the right garnish can elevate your double chocolate cake from delicious to divine. Consider topping your frosted cake with chocolate shavings, a sprinkle of cocoa powder, or even fresh berries for a pop of color and contrast. Toasted nuts like hazelnuts or walnuts add crunch and enhance the nutty undertones in the chocolate.
Side Dishes
This cake pairs wonderfully with freshly whipped cream or a scoop of vanilla bean ice cream that melts ever so slightly against the warm, moist cake layers. For a more decadent touch, serve alongside a rich espresso or a cup of vibrant fruit tea to balance out the richness.
Creative Ways to Present
If you want to impress guests, slice the cake into small petite squares and layer them beautifully on a dessert platter with drizzles of raspberry sauce or caramel. Another fun idea is to create mini cake towers using cookie cutters for individual servings at parties or celebrations. The Double Chocolate Cake Recipe is versatile and always a showstopper.
Make Ahead and Storage
Storing Leftovers
This cake stays fresh covered at room temperature or in the refrigerator for up to 2 days, making it perfect for baking a day in advance. Just be sure to keep it well wrapped or in an airtight container to prevent it from drying out. Before serving refrigerated cake, allow it to come to room temperature so the frosting softens and the flavors are more pronounced.
Freezing
You can freeze this Double Chocolate Cake for up to 1 month. Wrap the cake layers tightly in plastic wrap and then in foil to preserve moisture and prevent freezer burn. When you’re ready to enjoy it, thaw in the refrigerator overnight, then bring it to room temperature before frosting and serving.
Reheating
If you prefer a warm slice, gently microwave a piece for 15 to 20 seconds or pop it in a low oven (around 300°F) for about 10 minutes. This will bring out the cake’s soft texture and melt the chocolate chips inside, giving it that freshly-baked feel every time.
FAQs
Can I substitute milk with a non-dairy alternative in this recipe?
Absolutely! You can use almond milk, soy milk, or oat milk as a one-to-one replacement for whole milk, and your cake will still turn out moist and delicious. Just be sure to use an unsweetened variety to keep the chocolate flavor balanced.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend, keeping the rest of the ingredients the same. Make sure your cocoa powder and baking agents are gluten-free certified, and the texture should remain wonderfully moist and tender.
What is the best way to get the frosting smooth and creamy?
Using softened butter and sifting your powdered sugar and cocoa powder before mixing helps eliminate lumps. Beating the frosting on high speed gives it a light, fluffy texture, and adjusting with heavy cream brings it just to the right spreadable consistency.
Can I add nuts or other mix-ins to the Double Chocolate Cake Recipe?
Definitely! Chopped walnuts, pecans, or even dried cherries make excellent additions and add exciting textures and flavor contrasts. Fold them in with the chocolate chips right before baking for even distribution.
How do I avoid my cake from drying out?
Don’t overbake—check with a toothpick near the end of baking time. Also, using oil instead of butter in the batter helps retain moisture. Store the finished cake tightly wrapped and avoid exposing it to air for long periods.
Final Thoughts
I can’t recommend this Double Chocolate Cake Recipe enough if you want a dessert that feels like a warm hug in every bite. It’s wonderfully indulgent, simple enough to make any day special, and perfect for sharing with loved ones. Bake it, frost it, and watch as everyone’s faces light up with joy. Happy baking!
Print
Double Chocolate Cake Recipe
- 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 a moist, rich chocolate layer cake perfect for any celebration. Featuring a tender cocoa-infused crumb studded with semisweet chocolate chips and topped with a luscious, creamy chocolate frosting, it’s an irresistible dessert for chocolate lovers. Simple ingredients and straightforward baking yield a decadent treat that’s sure to impress.
Ingredients
For the Cake:
- 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 cup semisweet chocolate chips
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream (plus more as needed)
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt ensuring an even blend.
- Add Wet Ingredients: To the dry ingredients, add the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed until the batter is well combined and smooth.
- Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin—that’s expected and will yield a moist cake.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips to distribute evenly without overmixing.
- Divide & Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then remove them and transfer to wire racks to cool completely.
- Prepare Frosting: Beat the softened butter until creamy. Gradually sift in the powdered sugar and cocoa powder, beating on low speed to start. Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 2–3 minutes until light and fluffy. Add additional heavy cream, one tablespoon at a time, if needed to adjust consistency.
- Assemble the Cake: Once cakes are fully cooled, frost the top of one layer, place the second layer on top, then frost the top and sides evenly with the prepared frosting.
Notes
- For a richer chocolate flavor, substitute semisweet chocolate chips with dark chocolate chips.
- This cake can be prepared one day ahead and kept covered at room temperature or refrigerated.
- Bring the cake to room temperature before serving to enjoy the best texture and flavor.
