Desserts > Chocolate Desserts > Chocolate Cakes > Double Chocolate Cake Recipe

Ultimate Double Chocolate Cake

Indulge in this incredibly moist and rich double chocolate cake. Perfect for celebrations or simply satisfying your chocolate cravings. This recipe provides step-by-step instructions for a guaranteed delicious outcome. Warning this cake is very addictive!

Prep Time
30 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 2 cups All-purpose flour
  • ¾ cup Unsweetened cocoa powder
  • 1 ½ teaspoons Baking soda
  • 1 ½ teaspoons Baking powder
  • 1 teaspoon Salt
  • 2 cups Granulated sugar
  • 1 cup packed Brown sugar
  • ¾ cup Vegetable oil
  • 1 cup Buttermilk
  • 2 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 cup Hot brewed coffee
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Heavy cream
  • 8 ounces Semi-sweet chocolate

Preparation

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Wet Ingredients

In another large bowl, combine the granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla extract. Beat with an electric mixer until well combined.

Combining Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Adding Coffee and Chocolate Chips

Stir in the hot brewed coffee until the batter is smooth. Fold in the chocolate chips.

Baking

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Chocolate Ganache

Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk until smooth and glossy.

Assembling the Cake

Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and spread with half of the chocolate ganache. Top with the second cake layer and spread with the remaining ganache. Let the ganache set slightly before serving.

Nutrition Facts Estimated per 100g of product: Calories: 350, Carbohydrates: 45g, Protein: 4g, Fat: 18g. These values are estimates and can vary based on specific ingredients used.

Other Important Considerations for Nutrition: This cake is high in sugar and fat. Enjoy in moderation as part of a balanced diet. Consider using dark chocolate for the ganache to reduce sugar content and increase antioxidant benefits. You can also substitute some of the sugar with a sugar alternative, keeping in mind that this may affect the taste and texture of the cake.

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FAQ

  • Can I use regular milk instead of buttermilk?

    Yes, you can substitute buttermilk with regular milk. For best results, add 1 tablespoon of lemon juice or white vinegar to the milk and let it sit for 5 minutes before using.
  • Can I make this cake ahead of time?

    Yes, you can bake the cake layers a day ahead of time. Wrap them tightly in plastic wrap and store them at room temperature. Make the ganache on the day you plan to assemble the cake.
  • Can I freeze this cake?

    Yes, you can freeze the baked cake layers or the assembled cake. Wrap tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.