double chocolate cake

This double chocolate cake with buttercream frosting was what I made myself on my birthday. So chocolatey, so rich, so perfect. Happy Birthday to me!

Double Chocolate Cake with Buttercream Frosting

sugar

flour

cocoa

tsp baking powder

tsp baking soda

salt

eggs

buttermilk

butter, melted

tbsp vanilla extract

hot coffee (or 1 cup boiling water)

(1 cup) butter, room temperature

cocoa powder (more

milk

Preheat oven to 350 degrees. Grease three round baking pans and set aside. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee.

Pour batter evenly between the three pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in center comes out clean. Cool completely on wire racks before frosting.

Double Chocolate Cake

Whip the room-temperature butter on medium speed. Shift to low and add cocoa powder slowly, spoonfuls at a time, until fully incorporated. Still on low, add in the powdered sugar (also one spoonful at a time), alternating with the milk, to achieve desired consistency and taste. Then, beat on medium speed until very light and fluffy, another 3-5 minutes. Add in more sugar if consistency is too thin.

Chocolate Buttercream Frosting

I made this at the weekend and it went down so so well :). I've now been asked to make it for two birthdays in the next  couple of weeks. So thank you for posting this recipe!

Hi Lindsay, made this cake for the fourth time and it turns out amazing every time. I have decorated the cakes with fondant and everyone can't believe how moist it is as usually fondant cakes tend to be a little dry. This comment was from a non-chocolate lover, 'one of the best chocolate cake ever tasted.' Could you please post a recipe for a vanilla cake too :). Thanks

i guess the pans were too big... i only got two layers but it came out very nicely :) i have a ton of frosting left over so i'll have to do another cake :) thanks for sharing the recipe!

Just made this cake yesterday for a party! It was my first cake and it was a hit with everyone there. Thank you so much for these awesome recipes, they are always spot on. I ended up making one thick layer of cake so my baking time was longer, but it otherwise turned out well. Loved the frosting!

Made this the other day and it was delicious. I have one small slice left that I'm waiting to devour. However the cake was a lot more dense than I thought, still enjoyed it a lot, but is it suppose to be dense? Or was it maybe because I kind of tapped the batter on the counter before I baked it?

I am very much interested  will try to make it on hubby birthday surprise....

I've never been a baker, but wanted to bake a cake from scratch.  Watched the movie "It's Complicated" and she mentioned double chocolate cake.  Made yours.  OMG!!! THE BEST CAKE EVER!!  SO Moist.  Everyone that ate it, want me to make for them.  Thanks so much for posting the recipe.

Hi Lindsay, made this cake for the fourth time and it turns out amazing every time. I have decorated the cakes with fondant and everyone can’t believe how moist it is as usually fondant cakes tend to be a little dry. This comment was from a non-chocolate lover, ‘one of the best chocolate cake ever tasted.’ Could you please post a recipe for a vanilla cake too :). Thanks

This decadent chocolate cake is the only recipe you need. It&#039;s moist and fudgy with a delicious chocolate flavor and can be adapted to a variety of pan sizes. Make it as a layer cake and decorate with chocolate frosting for the ultimate chocolate dessert.

all-purpose flour (250 grams) (spooned & leveled)

cocoa powder* (60 grams)

baking soda

baking powder

vegetable oil oil

sugar (200 grams)

eggs (room temperature)

vanilla extract

buttermilk* (240 ml) (room temperature)

freshly brewed coffee* (180 ml) (hot)

unsalted butter (339 grams) (room temperature)

cocoa powder (60 grams)

whipping cream (60

Preheat the oven to 350F (180 C) degrees.

Line the bottom of two 8-inch round cake pans with parchment paper. Grease the sides of the pans, and lightly dust with cocoa powder. Set aside. *The sides of your pans must be at least 2.5 inches tall (5 cm). See recipe notes for additional pan sizes.

In a very large bowl whisk together the flour, cocoa, baking soda, baking powder and salt. If the cocoa is lumpy, sift the cocoa first.

In a separate large bowl whisk together the oil, sugar, eggs and vanilla extract. You can do this by hand or with an electric mixer. Then carefully whisk in the buttermilk.

Carefully whisk the wet ingredients into the dry ingredients until there are no lumps. Very carefully whisk in the hot coffee.

Pour the batter evenly between the two prepared cake pans and bake for 35-40 minutes until an inserted toothpick comes out clean. Allow the cakes to cool in their pans for at least 30 minutes before removing and continuing to cool on a wire rack.

Chocolate Cake

In a very large bowl, beat the butter until smooth and fluffy.

Starting with the mixer on low speed, beat in 2 cups powdered sugar. Sift the powdered sugar first if it&#039;s lumpy.

Beat in the cocoa powder and salt, again starting with the mixer on low speed. Sift the cocoa if it&#039;s lumpy.

Beat in the rest of the powdered sugar about 1/2 - 1 cup at a time, alternating with 1-2  tablespoons of cream until the desired sweetness is reached and the frosting is thick and creamy.

Frosting

Ensure the cakes are completely cooled before getting started.

If your cake layers are domed on the top, use a serrated knife to gently saw off the rounded top.

Place one cake layer top side down on the plate or cake stand that you plan to serve it on. Frost the top of the layer to create an even layer about 1/4 - 1/3 inch thick.

Place the second cake layer on top, top side down.

Frost the sides and top of the cake with a swirly layer of frosting. If cake crumbs are getting mixed into the frosting, frost the sides with a very thin layer of frosting (this is a crumb coat). Place the cake in the fridge for 1 hour (keep the frosting at room temperature). Then remove the cake from the fridge and frost the sides and top with a thick layer of frosting.

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Double Chocolate Cake with Buttercr...

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Top 2 double chocolate cake recipes from across the web

The most viewed double chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Double Chocolate Cake with Buttercr...

Double Chocolate Cake

The most viewed double chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine