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
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
- 1/2 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.
