If you have a serious sweet tooth and love everything chocolate, this Double Chocolate Cake Recipe will become your new best friend in the kitchen. Imagine biting into a moist, rich chocolate cake where every forkful melts with luxurious cocoa flavor enhanced by a smooth, creamy chocolate frosting. This recipe brings together the perfect balance of deep chocolate tastes and a fluffy, tender crumb that makes every celebration feel extra special and every day a little sweeter. Whether you’re baking for a party or simply treating yourself, this cake promises to delight with every bite.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to this Double Chocolate Cake Recipe’s amazing taste. Each component plays its part: flour provides structure, cocoa powder adds that intense chocolate punch, sugar sweetens everything perfectly, and the eggs and sour cream keep the cake superbly moist and tender. Let’s take a look at what you’ll need to make magic happen.
- All-purpose flour: The sturdy base for the cake’s light, soft crumb—measure carefully for best results.
- Unsweetened cocoa powder: Pure chocolate flavor that makes this cake stand out as a true chocolate lover’s dream.
- Granulated sugar: Balances the bitterness of cocoa and brings sweetness throughout.
- Baking powder and baking soda: These leavening agents work in tandem to give the cake a perfect rise and tender texture.
- Salt: Enhances and balances the sweetness and chocolate notes.
- Large eggs: Provide structure and richness, helping to bind the ingredients together.
- Whole milk: Adds moisture and richness for a velvety bite.
- Vegetable oil: Keeps the cake moist and soft, making every slice melt.
- Vanilla extract: Boosts and rounds out the chocolate flavor with a sweet aroma.
- Boiling water: Intensifies the cocoa’s richness and creates a silky batter.
- Sour cream: Adds moisture and a slight tang to balance the sweetness and keep the cake tender.
- Unsalted butter (softened): Essential for the rich, creamy frosting base.
- Powdered sugar: Sweetens and helps create a smooth frosting texture.
- Heavy cream: Adds luscious creaminess to the frosting’s texture.
- Semi-sweet chocolate chips: Melted in the frosting for an extra layer of chocolate indulgence.
- Pinch of salt (for frosting): Balances sweetness and enhances the chocolate flavor even more.
How to Make Double Chocolate Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (177°C). Proper oven temperature is key to even baking and that perfect crumb. Grease and flour two 9-inch round cake pans and line them with parchment paper at the bottoms—this will make removing your layers a breeze and keep the cake intact.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents distribute evenly and the cake bakes to perfection without any lumps of cocoa or flour.
Step 3: Add Wet Ingredients and Mix
Add the eggs, whole milk, vegetable oil, and vanilla extract into the dry ingredients. Beat the mixture on medium speed for about 2 minutes. This is where the batter starts coming together into a smooth, lovely texture.
Step 4: Stir in Boiling Water Carefully
Slowly pour in the boiling water—do this carefully because the batter will become thin, almost like a liquid chocolate silk. This step is the secret to making the cake wonderfully moist. After the water is mixed in, gently fold in the sour cream until it’s fully incorporated to boost tenderness and flavor.
Step 5: Divide Batter and Bake
Divide the batter evenly between your prepared pans and place them in the oven. Bake for 30 to 35 minutes, checking if a toothpick inserted in the center comes out clean—that’s the perfect indicator your cake is baked through but still tender.
Step 6: Cool the Cake Layers
Let the cakes cool in the pans for 10 minutes. Then carefully turn them out onto wire racks to cool completely. Cooling before frosting is crucial because frosting melts on warm cake, and we want a smooth, beautiful finish.
Step 7: Make the Frosting
Beat the softened butter until creamy. Sift in the powdered sugar and cocoa powder to avoid any lumps, then add the heavy cream, vanilla extract, and salt. Beat everything until it becomes fluffy and smooth. Lastly, stir in the melted, cooled semi-sweet chocolate chips for that luscious, decadent chocolate frosting that ties this whole cake together.
Step 8: Assemble and Frost
Place one cooled cake layer on your serving plate and spread a generous amount of frosting on top. Add the second layer and cover the whole cake with the remaining frosting. Feel free to decorate with chocolate shavings, sprinkles, or fresh berries to make it extra festive.
How to Serve Double Chocolate Cake Recipe
Garnishes
Adding simple garnishes can elevate both appearance and flavor. Try dusting the cake with cocoa powder or decorating the edges with chocolate curls or fresh raspberries for a splash of color and tartness that contrasts beautifully with the sweet chocolate.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to soften the richness. Fresh fruit like strawberries or cherries also adds a refreshing pop that cuts through the decadence in the most delightful way.
Creative Ways to Present
Serve slices on colorful plates to brighten up the table or place it on a cake stand for a stunning centerpiece. You could also slice it into small squares for bite-sized treats at parties or layer cupcakes using the same frosting for handheld double chocolate delights.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the frosted cake at room temperature for up to 2 days in an airtight container. If the weather is warm or you want to keep it longer, refrigeration for up to 5 days works well—just bring the cake to room temperature briefly before serving for the best texture.
Freezing
You can freeze unfrosted cake layers tightly wrapped in plastic wrap and foil for up to 3 months. Thaw layers overnight in the refrigerator before frosting. You can also freeze the fully assembled and frosted cake for about 1 month, covered well to prevent freezer burn.
Reheating
Because it’s a cake, reheating isn’t usually necessary, but if you’d like warm slices, microwave individual pieces in short bursts of 10 seconds. Warming brings out the chocolate aroma and melts the frosting slightly for a cozy treat.
FAQs
Can I use dark cocoa powder instead of regular cocoa powder?
Absolutely! Using dark or Dutch-processed cocoa powder will deepen the chocolate flavor and give the cake a richer color, making it even more indulgent.
Is it okay to substitute sour cream with yogurt?
Yes, plain Greek yogurt works well as a substitute for sour cream and keeps the cake moist, though it may slightly alter the tanginess of the final cake.
Can I make this cake gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be sure it includes xanthan gum or add some to help with texture.
How do I know when the cake is done baking?
The best test is inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s perfectly baked and ready to cool.
Can I double the recipe for a larger cake?
Yes! Simply double all ingredients and bake in larger pans or multiple pans, adjusting the baking time accordingly—keep a close eye and test doneness frequently.
Final Thoughts
This Double Chocolate Cake Recipe is truly a joy to make and even more delightful to eat. It’s a crowd-pleaser that brings smiles and sweet moments to any occasion. So grab your mixing bowls and chocolate cravings, and bake your way to happiness with this luscious, unforgettable cake!
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 rich, moist chocolate experience with a luscious homemade chocolate frosting. Perfect for birthdays or any celebration, this classic American dessert combines a tender cocoa-infused cake with a creamy, silky chocolate buttercream for unrivaled indulgence.
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
- 1/2 cup sour cream
For the Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream, plus more as needed
- 2 teaspoons vanilla extract
- Pinch of salt
- 1/2 cup semi-sweet chocolate chips, melted and cooled
Instructions
- Prepare the pans: Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add wet ingredients: To the dry mix, add the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth and creamy.
- Incorporate boiling water: Carefully stir in the boiling water; the batter will be thin, which is expected for a moist cake.
- Fold in sour cream: Gently fold the sour cream into the batter until fully incorporated, enhancing moistness and texture.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Make the frosting: Beat the softened butter until creamy. Sift in powdered sugar and cocoa powder, then add heavy cream, vanilla extract, and a pinch of salt. Beat until fluffy and well combined.
- Add melted chocolate: Mix in the melted and cooled semi-sweet chocolate chips and beat until the frosting is smooth and glossy.
- Assemble the cake: Frost the cooled cake layers by spreading the chocolate frosting evenly, stacking the layers carefully. Decorate as desired and serve.
Notes
- For an even richer chocolate flavor, substitute dark cocoa powder or add a teaspoon of espresso powder to the batter.
- The cake layers can be baked a day ahead and wrapped tightly in plastic wrap before frosting.
- Store frosted cake at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
