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
Scale
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.
