Double Chocolate Layer Cake

Unforgettable Double Chocolate Layer Cake

Whenever you bake a chocolate cake, the whole house fills with a dense, deep chocolate smell and it sets an instant mood. And when your fork dips into the soft, fudgy layers of this Double Chocolate Layer Cake, you’ll be hit with the richness of cocoa, balanced by a just-sweet-enough ganache. This cake reminds me just how delightful a few layers of good chocolate and creamy frosting can be.

I got this recipe from my friend Robin Goode (who declares unequivocally: This is the Best Chocolate Cake on the Planet!) I think he might be right. I love this recipe because the method is approachable for most home bakers. You don’t need fancy tools or special know-how, just some patience and a love of chocolate. While it’s an impressive dessert when served, the steps are easy to follow and the ingredients are easy to find in most grocery stores.

What Makes This Double Chocolate Layer Cake Special

No expert skills needed. If you can mix, pour, and frost, you’re all set.
Double chocolate in every bite. Rich cocoa in the cake, smooth melted chocolate in the frosting.
Dense, moist texture. The crumb stays tender for days if covered well.
Perfect for celebrating or sharing. This cake feeds a crowd and always earns requests for seconds.

For a different twist on chocolate cake, try my Sour Cream Chocolate Cake.

Ingredients for the Cake and Frosting

Here’s what goes into this double chocolate layer cake. I’ve noted a few preferred brands where it makes a difference, but any quality chocolate works well.

Cake Layers:

3 ounces fine-quality semi-sweet chocolate (Guittard chips, but Ghirardelli or Callebaut work as well)
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process. Ghirardelli unsweetened cocoa powder recommended)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3 3/4 cups well-shaken buttermilk
3/4 teaspoon vanilla

Chocolate Ganache Frosting:

1 pound fine quality semisweet chocolate (Guittard chips, but Ghirardelli or Callebaut work as well)
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter

How to Make a Double Chocolate Layer Cake

Preheat oven to 300°F

Pour chocolate chips into a bowl and combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Sift together sugar, flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Set aside.

In another large bowl, beat eggs with an electric mixer until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until well combined.

Add sugar/flour mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester înserted in center comes out clean, about 1 hour to 1 hour and 10 minutes.

Cool cake layers in pans on racks until easy to handle. Run a thin knife around edges of pans, invert on rack and remove pan. Carefully remove parchment paper and cool layers completely.

Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap at room temperature.

Chocolate Ganache Frosting

In a 1 ½ quart to 2 quart saucepan, bring cream, sugar and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally.

Tips, Shortcuts, and Creative Twists

If you want an extra chocolatey taste, scatter a handful of mini chocolate chips between the cake layers before frosting.
Bake the cake a day ahead for even more developed flavor; well-wrapped layers can rest at room temperature until ready to frost.
Mix up the ganache by using white or milk chocolate for a different look and taste.
For a pretty finish, sprinkle chocolate shavings on top.
You can add a swirl of raspberry or cherry jam between the layers for a fruity twist that blends nicely with the chocolate.
Top the finished cake with a scoop of whipped cream or a drizzle of salted caramel sauce if you want to impress your guests and give the flavor a boost.

Frequently Asked Questions

Q: Can I bake this as a sheet cake instead of layers?
Yes, you can pour the batter into a 9x13inch pan instead. Just add about 5 minutes to the baking time and check with a toothpick for doneness.

Q: How do I store the finished cake?
Cover the cake with a big bowl or use a cake stand with a lid. At room temperature, it lasts about two days. Refrigerate for up to five days. If the weather is warm, storing in the fridge works best.

Q: Can I freeze double chocolate cake layers?
Yes. Once the cakes are completely cool, wrap each layer in plastic wrap and a layer of foil. Freeze for up to three months. Thaw at room temperature before frosting and serving.

USA Pan Bakeware Nonstick Round Cake Pan, 10-Inch, Aluminized Steel

10 inch Round Cake Pan; commercial grade and heavy gauge aluminized steel with a lifetime warranty
USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with hot water, mild soap and gentle scrub brush or sponge

Share Your Cake Stories

If you try this double chocolate layer cake, I’d love to know how it turned out for you. Did you make any swaps or add your own extras? Every time I bake this cake, it brings a little celebration to the kitchen. Enjoy every bite. There’s something really satisfying about creating such a classic chocolate treat from scratch.