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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Sep 8, 2020 · Modified: Mar 25, 2022 by Paula Montenegro · Income from ads and affiliate links Leave a Comment

    Double Chocolate Layer Cake

    Jump to Recipe
    A double layer slice of chocolate cake with bite missing, silver fork, pink plate; image with pink white text
    Image with text of eaten double chocolate cake piece
    From whole frosted chocolate cake a slice being pulled out; image with text
    Slice of frosted chocolate layer cake on light pink plate; image with text

    Layers of made-from-scratch chocolate cake meet the easiest ever 5-minute chocolate frosting in this decadent double layer cake. Both parts are easy, can be made-ahead, travel well, and are a total crowd-pleaser!

    Slice of eaten frosted chocolate layer cake on a light pin plate, silver fork, light colored background

    I'm starting with a series of basic cake and cupcake recipes and this is the first one. Who doesn't need a great recipe for chocolate cake and chocolate frosting? We all do, right?

    This is a simple recipe with a great flavor, good moistness that also keeps well. A well rounded type of chocolate cake that comes together easily since it uses oil instead of the classic butter, so it's easier to make.

    A slice of frosted two layer chocolate cake being pulled away from whole cake on white cake stand
    Table of Contents Hide
    Main ingredients
    Simple steps
    Filling and frosting
    Other fillings
    Storing
    Related recipes you might like:
    Double Chocolate Layer Cake

    Main ingredients

    • Cocoa powder: use unsweetened, the best you can afford. Good quality does make a difference
    • Chocolate: semisweet is my first choice, between 60 and 72% (cocoa solids). Chocolate chips that melt can also be used, or a higher % if you like a less sweet cake.
    • Coffee or water: I strongly encourage you to use coffee. The cake will be richer, with a deeper chocolate flavor. But water works too. Just make sure it's very, very hot so it can melt the chocolate pieces.
    • Oil: I like sunflower, but coconut, canola, or even olive oil work.
    • Sugar: brown sugar is wonderful in chocolate cakes because it adds moistness and a caramel undertone. But you can use white sugar if that's all you have.
    • Flavorings: I use vanilla (and there's also the coffee). But you can add other flavorings such as ground cinnamon, or almond extract or even coffee extract if you use water.

    The links to my favorite ingredients are in the Notes in the recipe card at the end of this post.

    White marble surface with several bowls with ingredients for chocolate layer cake, image with text

    Simple steps

    Chocolate mix: this is similar to a devil's food cake, so we start with a mixture resembling hot chocolate. This will be the liquid part of the cake. It's important to add the coffee very hot and let stand a little bit to give the chocolate time to melt (images below).

    Two image collage mixing chocolate, cocoa and water in glass bowl

    Cake batter: this is a simple cake that require beating one ingredient after the other. Since it uses oil (instead of butter) you don't to pay much attention to the creaming in the beginning, simply mix the oil, sugar (image below, left) and then the eggs followed by the chocolate mixture, dry ingredients and sour cream.

    After adding the flour always beat cake batters only until well mixed. Be careful not to overbeat them as this will make them tougher and drier after baked.

    Vintage Kitchen Tip
    Beating oil and sugar, adding chocolate and flour, glass bowl; a collage

    Filling and frosting

    I love using our super easy chocolate frosting both as a filling and frosting for this cake. It's easy to make, can be made ahead, and it makes this a double chocolate decadent cake, the type we all love!

    Here is the recipe for the 5-minute Easy Chocolate Frosting that I know you'll love!

    Close up of smooth shiny chocolate frosting on a wire whisk, rest of frosting in glass bowl below

    This frosting recipe makes enough for filling and frosting a 9-inch two layer cake. And you can use it as soon as it's mixed, no need to wait until it thickens.

    Spread the filling as evenly as possible leaving half an inch or so of unfilled cake. So when you cover it with the top round and press slightly, the filling will fill the edges and level out.

    Filling chocolate cake with chocolate mixture, a spatula, white surface

    Other fillings

    • Dulce de leche: if you never tried a simple chocolate cake filled with this amazing sweet milk jam, you're missing out, big time!
    • White chocolate ganache: this filling can be used by itself or with some peppermint extract for a more festive cake. The recipe can be found in the Triple Brownie Cake post.
    • Whipped cream: another simple filling that can be whipped in a few minutes. Find the recipe in the Black Forest Tart post.
    Frosting chocolate layer cake on white cake stand; two image collage

    I frost it with a metal spatula and do a swirl with it. Nothing fancy.

    But you can use a piping bag and make any pattern or drawing you want. Depending on where you're serving it.

    Top view of chocolate frosted cake with simple pattern

    Storing

    As with most cakes, this one can be refrigerated for several days or frozen for a month or more. Always make sure the layers are well wrapped and they're situated in a flat surface in the freezer; otherwise they will not keep their shape.

    You can find more info in the post about Freezer Baking & Desserts.

    For eating it, I like it at room t° because the flavors are mellower and have more depth at the same time.

    A slice of eaten frosted chocolate layer cake on white plate and background, a silver fork

    Related recipes you might like:

    • Best Chocolate Potato Cake
    • Best Ever Chocolate Bundt Cake
    • Chocolate Kahlua Cake
    • Bourbon Hot Chocolate Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    White pinkish background and plate with eaten slice of double chocolate cake, silver fork

    Double Chocolate Layer Cake

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    Layers of made-from-scratch chocolate cake meet the easiest 5-minute chocolate frosting. Both parts can be made ahead and frozen.

    *The nutritional values given after the recipe are for the chocolate cake (not including the frosting)

    • Total Time: 50 minutes
    • Yield: 8 servings

    Ingredients

    For the cake:

    • 2.5 ounces (70g) semisweet chocolate, chopped
    • 2 tablespoons (12g) unsweetened cocoa powder
    • ½ cup (125g) very hot coffee (or boiling water)
    • ½ cup (120g) sunflower oil
    • 1 cup (200g) brown sugar, packed
    • 2 eggs, at room t°
    • 1 teaspoon vanilla extract
    • 1 cup (140g) all-purpose or cake flour
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ cup (60g) sour cream, at room t°

    For the frosting:

    • 1 recipe for Easy 5-minute Chocolate Frosting

    Instructions

    For the cake:

    1. Mix chocolate and cocoa powder in a medium bowl. 
    2. Add boiling water all at once, leave for 30 seconds and then stir until the chocolate is completely dissolved. It might seem at first that it won’t but it will. That’s why we add almost boiling coffee or water, to soften the chocolate.
    3. Preheat the oven to 350°F/180°C.
    4. Grease or spray an 8 or 9-inch (22 or 24cm) round cake pan with removable bottom. Sprinkle with fine breadcrumbs or flour and refrigerate while making the batter. 
    5. Beat oil and sugar for 1 minute in a large bowl. 
    6. Add eggs one at a time, and beat well each time. 
    7. Add the vanilla and mix.
    8. Sift flour, bicarbonate, baking powder, and salt.
    9. Add to the oil mixture in 3 parts, alternating with the chocolate mixture and sour cream in 2 parts. That means that you start and end with flour. 
    10. Mix very well but do not overbeat the batter at this point.
    11. Pour into the prepared (cold) pan. 
    12. Bake for about 40 minutes, or until a tester comes out dry. If you use 2 pans it will take between 30-35 minutes. 
    13. Let it cool on a wire rack. 
    14. Carefully remove from the pan and let it cool completely before filling (even better if you do it the next day). 
    15. If not using immediately, wrap well and either refrigerate for a few days or freeze for a month or more. 

    For the filling:

    1. Make filling as directed in the recipe, above in the Ingredients
    2. Cut the cold cake in two and put the bottom layer on a flat surface. 
    3. Fill with about half the chocolate mixture and spread, leaving about half an inch without filling near the edges.
    4. Top with the remaining cake round and press lightly. The filling will squish to the edges. 
    5. Frost sides and top with a metal spatula or knife. Let dry until it develops a harder outer layer. 

    Notes

    • Cocoa powder: use unsweetened, the best you can afford. Good quality does make a difference. I like Organic Cocoa from Green & Black's and Hershey's Dark Dutch Cocoa. 
    • Chocolate: semisweet is my first choice, between 60 and 72% (cocoa solids). Chocolate chips that melt can also be used, or a higher % if you like a less sweet cake. I use Green & Black Dark Chocolate 70% and Ghirardelli Intense Dark 72% Bars.
    • Coffee or water: I strongly encourage you to use coffee. The cake will be richer, with a deeper chocolate flavor. But water works too. Just make sure it's very, very hot so it can melt the chocolate pieces.
    • Oil: I like sunflower, but coconut, canola, or even olive oil work.
    • Sugar: brown sugar is wonderful in chocolate cakes because it adds moistness and a caramel undertone. But you can use white sugar if that's all you have.
    • Flavorings: I use vanilla (and there's also the coffee). But you can add other flavorings such as ground cinnamon, or almond extract, or even coffee extract if you use water. 
    • Storing: as with most cakes, this one can be refrigerated for several days or frozen for a month or more. Always make sure the layers are well wrapped and they're situated in a flat surface in the freezer; otherwise, they will not keep their shape.
    • Author: Paula Montenegro
    • Prep Time: 15
    • Cook Time: 35
    • Category: Cakes
    • Method: Baking
    • Cuisine: International

    Nutrition

    • Serving Size: ⅛
    • Calories: 367
    • Sugar: 32 g
    • Sodium: 334.6 mg
    • Fat: 18.7 g
    • Carbohydrates: 47.8 g
    • Protein: 4.4 g
    • Cholesterol: 49 mg

    Keywords: chocolate layer cake

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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