Double Chocolate Cake (with 5-minute frosting)
Layers of made-from-scratch chocolate cake meet the easiest ever 5-minute chocolate frosting in this irresistible, two layer cake. Both parts are easy, can be made ahead, travel well, and are a total crowd-pleaser!
Servings 8 servings
Ingredients
For the cake:
- 3 ounces semisweet chocolate chopped
- 2 tablespoons unsweetened cocoa powder
- ½ cup coffee very hot
- ½ cup sunflower oil or other neutral vegetable oil
- 1 cup brown sugar light or dark, packed
- ¼ cup white sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup sour cream at room temperature
For the frosting:
- 1 recipe for Easy 5-minute Chocolate Frosting
Instructions
For the cake:
- Mix 3 ounces semisweet chocolate and 2 tablespoons unsweetened cocoa powder in a medium bowl.
- Add hot ½ cup coffee (or boiling water if not using coffee) 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 bloom the cocoa and soften the chocolate.
- Preheat the oven to 350°F (180°C).
- Butter or spray an 8 or 9-inch (22 or 24cm) round cake pan with a removable bottom. Sprinkle with flour, shake off excess and reserve.
- Beat ½ cup sunflower oil with 1 cup brown sugar and ¼ cup white sugar for 1 minute in a large bowl.
- Add 2 eggs one at a time, and beat well each time. Add 1 teaspoon vanilla extract and mix.
- Sift 1 cup all-purpose flour, ½ teaspoon salt, 1 teaspoon baking soda and ½ teaspoon baking powder.
- Add to the oil mixture in 3 parts, alternating with the chocolate mixture and ¼ cup sour cream in 2 parts. That means that you start and end with flour. Mix very well, but do not overbeat the batter at this point.
- Pour into the prepared pan.
- Bake for about 40 minutes, or until a tester comes out dry. If you use 2 pans it will take between 30-35 minutes.
- Let it cool on a wire rack.
- Carefully remove from the pan and let it cool completely before filling (even better if you do it the next day).
- If not using immediately, wrap well and either refrigerate for a few days or freeze for a month or more.
For the filling:
- Make 1 recipe for Easy 5-minute Chocolate Frosting as directed.
- Cut the cold cake in two and put the bottom layer on a flat surface.
- Fill with about half the chocolate mixture and spread, leaving about half an inch without filling near the edges.
- Top with the remaining cake round and press lightly. The filling will squish to the edges.
- Frost sides and top with a metal spatula or knife. Let dry until it develops a harder outer layer.
Notes
Oil: I use sunflower oil, but coconut, canola, or even olive oil work.
Flavorings: add spices such as ground cinnamon or almond extract in addition to vanilla or a couple of tablespoons of your favorite liqueur (subtract it from the coffee amount).
Storing: As with most cakes, this one can be refrigerated for several days or frozen for a month or more. Always ensure the layers are well wrapped and situated on a flat surface in the freezer; otherwise, they will not keep their shape.
Transporting this cake: The frosted cake travels very well. I place the serving plate in a cake container that is almost the same diameter so it doesn't have much space to move.
