Print

Double Chocolate Layer Cake

Double Chocolate Layer Cake tast
Print Recipe

A rich and indulgent double chocolate layer cake, perfect for chocolate lovers.

  • Author: Ghalina
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 3/4 cups all purpose flour, spooned and leveled
  • 3/4 cup unsweetened cocoa
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs, plus one egg yolk, room temperature
  • 1/2 cup canola oil
  • 1/2 cup whole milk, room temperature
  • 1/2 cup full fat greek yogurt, room temperature
  • 2 tsp vanilla
  • 2 tsp espresso powder
  • 1/2 cup hot boiling water
  • 1/4 cup bittersweet chocolate, finely chopped
  • 3 sticks unsalted butter, room temperature (for buttercream)
  • 2 1/4 cups confectioner’s sugar, sifted (for buttercream)
  • 1/2 cup unsweetened cocoa powder (for buttercream)
  • 2 tsp vanilla (for buttercream)
  • 1/8 tsp salt (for buttercream)
  • 4 ounces dark chocolate, melted and cooled (for buttercream)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
  3. In another bowl, mix the granulated sugar, brown sugar, eggs, egg yolk, canola oil, milk, yogurt, vanilla, and espresso powder until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the hot boiling water and chopped bittersweet chocolate until smooth.
  6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the buttercream, beat the unsalted butter until creamy, then gradually add the confectioner’s sugar and cocoa powder, mixing until smooth.
  9. Add the vanilla, salt, and melted dark chocolate, mixing until well combined.
  10. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Store the cake in an airtight container at room temperature for up to 3 days.
  • This cake can be frozen for up to 2 months; wrap tightly in plastic wrap.

Nutrition

Find it online: https://recipeshungry.com/double-chocolate-layer-cake-recipe/