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My friends love a good chocolate cake. And when they dip a fork into the soft, fudgy delight of this Double Chocolate Layer Cake, well . . . let’s just say it’s a real “Harry Met Sally” moment.
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. There’s really no secret to the success of this cake – it’s right there in the recipe: Use Good Quality Chocolate. Like Robin, I recommend Guittard – for baking, it produces just the right balance of rich, chocolate flavor that doesn’t bake out. And because this cake relies on baking soda for some extra “oompf”, you should not use Dutch-processed cocoa powder. You need the natural acidity of regular cocoa powder to activate the baking soda.
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 powder and chocolate 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.
Double Chocolate Layer Cake (Regular Altitude)
Ingredients
- 3 oz 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 tsp baking soda
- 3/4 tsp baking powder
- 1 1/4 tsp salt
- 3 large eggs
- 3 3/4 cups buttermilk well-shaken
- 3/4 tsp vanilla
Chocolate Ganache Frosting:
- 16 oz semisweet chocolate Guittard chips, but Ghirardelli or Callebaut work as well
- 1 cup heavy cream
- 2 tbsp sugar
- 2 tbsp light corn syrup
- 1/4 cup unsalted butter
Instructions
- 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. Desserts
- 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 until it is just warm and flowing – to about 90 °F
If you tried it and enjoyed it, please leave a star rating on this recipe. It really helps other bakers know who to trust.
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
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.
Can I frost the cake with something besides ganache?
Of course. Try my Swiss Meringue Buttercream or White Chocolate Cream Cheese Buttercream instead.
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.
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.
Why does this recipe use brewed coffee?
The coffee doesn’t make the cake taste like coffee — it deepens and intensifies the chocolate flavor by dissolving the cocoa more fully. It’s a classic trick in chocolate baking, and you can leave it hot when you mix it with the chocolate chips so everything melts smoothly together.
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute with regular milk and a splash of vinegar or lemon juice (about 1 tablespoon per cup, left to sit for 5 minutes). It won’t be quite as tangy or as tenderizing as real buttermilk, but it’ll work in a pinch.
Can I make the cake layers and frosting ahead for a party?
Yes — that’s actually the move I’d recommend. Bake the layers up to a day ahead and keep them wrapped well at room temperature. The ganache frosting can also be made ahead; just rewarm it gently until it’s pourable (around 90°F) before frosting the cake.
Dutch-processed v. regular cocoa – what’s the difference?
The process used to make Dutch cocoa washes away the acidity in the cocoa. Sometimes that’s fine; sometimes not (like here). For a much more thorough discussion, see this article on Dutch-process v regular cocoa from King Arthur Flour.
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.
