Welcome to the only chocolate cake recipe you’ll ever need! This extraordinary double chocolate layer cake is a testament to rich flavor and perfect texture. Imagine a cake that’s incredibly moist, deeply fudgy, and bursting with an unmistakable chocolate essence. Crafted for versatility, this recipe adapts seamlessly to various pan sizes, allowing you to create anything from a simple sheet cake to an impressive multi-layered masterpiece. Crown it with our luscious chocolate buttercream frosting, and you’ve got the ultimate chocolate dessert, guaranteed to impress at any gathering.
*This recipe was originally posted in April 2016 and meticulously updated on May 18, 2021, featuring an improved recipe, captivating new photos, and invaluable baking tips**
The Ultimate Decadent Double Chocolate Layer Cake
In the realm of desserts, a truly perfect chocolate cake holds a special place. This double chocolate cake isn’t just a recipe; it’s a promise of pure indulgence. Every bite delivers a symphony of flavors and textures that make it unequivocally the best. What makes it so exceptional? Let’s delve into its irresistible qualities:
- Unbelievably Moist: Forget dry, crumbly cakes. Our perfected recipe ensures a consistently tender and incredibly moist crumb that melts in your mouth. This isn’t just a claim; it’s a carefully balanced formula for sustained freshness.
- Creamy Chocolate Frosting: Each layer is generously slathered with a rich, smooth, and decadent chocolate buttercream frosting. It’s the ideal complement, adding another dimension of chocolatey bliss without overwhelming the cake itself.
- Everyday Ingredients, Extraordinary Results: You won’t need exotic ingredients. This cake is crafted from simple, readily available pantry staples, proving that extraordinary flavor can come from humble beginnings.
- Rich Yet Balanced Sweetness: While undeniably rich, this cake strikes the perfect balance, delivering deep chocolate flavor without being cloyingly sweet. It’s designed for true chocolate lovers who appreciate depth over sugar overload.
- A Celebration Essential: This is the quintessential celebration cake. Whether for birthdays, anniversaries, or simply a special weekend treat, its impressive presentation and even more impressive taste make it the ideal centerpiece for any joyous occasion. It looks magnificent and tastes even better.
The Journey to Perfection: Adapting a Classic
Our quest for the ultimate chocolate cake began with a nod to the legendary Hershey’s chocolate cake recipe. We appreciate the Hershey’s recipe for its reliance on simple pantry ingredients and its exceptionally tender crumb. However, through extensive testing, we found it could sometimes lean towards being a little too sweet, and occasionally the moisture level was so high it resulted in a slightly sticky or gummy texture. To address this, we’ve meticulously adjusted the dry ingredients, subtly increasing them to beautifully balance the sugar content. We also fine-tuned the liquid quantities, ensuring the cake remains incredibly moist and tender without ever crossing into that undesirable gummy territory. The result is a refined classic – a cake that retains all the beloved qualities of the original while elevating its flavor and texture to new heights of perfection.
Key Ingredients for an Unforgettable Chocolate Cake
While every ingredient plays a vital role in the success of this chocolate cake, a few stand out as particularly crucial for achieving its signature moistness and intense chocolate flavor. Understanding their purpose will help you master this recipe:
- Oil: The Secret to Long-Lasting Moisture. In this recipe, we opt for oil (such as vegetable or canola oil) instead of butter. While butter adds a delightful flavor to vanilla cakes, its contribution is less noticeable in a rich chocolate cake. Oil, on the other hand, is superior for creating a tender crumb and, crucially, for keeping the cake incredibly moist for a significantly longer period. This is because oil remains liquid at room temperature, unlike butter, which solidifies and can make cakes denser and drier as they cool.
- Buttermilk: The Tenderizing Powerhouse. Buttermilk is truly a star ingredient here. Its acidity reacts with the baking soda, leading to a softer, finer cake crumb and enhanced tenderness. If you don’t have buttermilk on hand, don’t fret! You can easily make a substitute: add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill it up to the 1 cup (240 ml) line with regular milk. Give it a gentle stir and let it sit for 5 minutes. The milk will curdle slightly, forming a perfect buttermilk substitute.
- Hot Coffee: Unleashing Chocolate’s Full Potential. This might seem unconventional, but hot coffee is a game-changer for intensifying the chocolate flavor without adding any coffee taste. The heat from the coffee helps the cocoa powder to “bloom,” meaning it activates and deepens the chocolate notes, making them more vibrant and complex. The original Hershey’s recipe uses boiling water, but we’ve found hot coffee works even better. Rest assured, you won’t taste coffee in the finished cake; only a richer, more profound chocolate experience.
- High-Quality Cocoa Powder: The type of cocoa powder significantly impacts flavor. We recommend using Dutch-processed cocoa powder for a darker color and a smoother, less bitter chocolate flavor. However, natural cocoa powder also works and will yield a slightly lighter colored cake with a more intense, fruity chocolate note. Choose your favorite, but ensure it’s fresh for the best results.
- Room Temperature Ingredients: This tip is often overlooked but is fundamental for a smooth, emulsified batter and even baking. Room temperature eggs and buttermilk mix more easily with the other ingredients, creating a homogeneous batter that traps air efficiently, resulting in a lighter and more uniform cake texture. Plan ahead and take these ingredients out of the refrigerator about 30-60 minutes before you start baking.
Making the Batter: A Simple Yet Precise Process
Crafting this chocolate cake batter is surprisingly straightforward, following four easy steps that ensure a perfectly textured cake. Precision is key, but the process is designed for home bakers of all skill levels:
- Combine the Dry Ingredients: In a very large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. It’s crucial to whisk these ingredients thoroughly to ensure leavening agents are evenly distributed. If your cocoa powder is lumpy, a quick sift before adding can prevent unwelcome pockets of dry cocoa in your final cake.
- Whisk the Wet Ingredients (Initial Mix): In a separate large bowl, combine the oil, granulated sugar, room temperature eggs, and vanilla extract. Whisk these together until they are well combined and appear light and creamy. This can be done by hand with a sturdy whisk or with an electric mixer on a low speed. Once smooth, carefully whisk in the room temperature buttermilk.
- Combine Wet and Dry: Gradually add the wet ingredient mixture to the dry ingredients. Begin whisking gently until just combined. At this stage, the batter will be quite thick and may look a bit lumpy – this is perfectly normal. Avoid overmixing, as this can lead to a tough cake.
- Incorporate the Hot Coffee: Finally, very carefully whisk the hot brewed coffee into the thick batter. As you add the coffee, the batter will thin out considerably and become smooth and glossy. Continue whisking until no streaks of dry ingredients remain and the batter is uniform. Again, mix just until combined to maintain tenderness.
You have the flexibility to perform this entire mixing process by hand using a metal whisk, which is excellent for developing arm muscles and ensuring gentle mixing, or with an electric mixer on a low speed for convenience. Just remember, regardless of the method, the goal is always to mix until just combined, avoiding overworking the gluten in the flour.
Choosing Your Cake Pan & Baking Guidelines
This versatile recipe can be adapted to various pan sizes, allowing you to create the perfect cake for any occasion. Always remember to preheat your oven to 350°F (180°C) before you begin. Here’s a guide to common pan sizes and their approximate baking times:
- Two 8-inch (20 cm) Round Cake Pans: This is the standard size used for the cake pictured and yields beautiful, tall layers. You’ll bake these for approximately 35-40 minutes. It’s essential that your 8-inch round pans have sides that are at least 2.5 inches (about 5 cm) tall to prevent overflow during baking. Prepare them by lining the bottoms with parchment paper, greasing the sides, and lightly dusting with cocoa powder.
- Three 8-inch (20 cm) Round Cake Pans: For an even taller, more dramatic layer cake, divide the batter among three 8-inch pans. These will bake more quickly, typically for 30-35 minutes. Prepare as above.
- Two 9-inch (23 cm) Round Cake Pans: If you prefer slightly wider layers, two 9-inch pans are a great option. Baking time will be around 30-35 minutes. Prepare them by lining the bottoms with parchment paper, greasing the sides, and lightly dusting with cocoa powder.
- One 9×13 inch (23×33 cm) Rectangular Cake Pan: For a simple, crowd-pleasing sheet cake, use a 9×13 inch pan. This will bake for about 35-40 minutes. Grease the pan thoroughly and lightly dust with cocoa powder. For this size, you’ll likely want to divide the frosting recipe in half, as you won’t be frosting multiple layers and sides to the same extent.
- For Cupcakes: While this recipe is designed for layer cakes, for dedicated chocolate cupcakes, we highly recommend trying this specialized recipe for optimal results.
Pro Tip on Baking: You might notice in the photo above that my cake pans have notably high sides. This extra height is very beneficial, especially when using two 8-inch round pans, as it prevents the batter from spilling over. Additionally, I sometimes use cake strips (dampened fabric strips wrapped around the outside of the pans) which promote more even baking and help the cakes rise with flatter tops, minimizing the need for extensive trimming. While cake strips are a fantastic tool, don’t feel obligated to purchase them if you’re not a frequent layer cake baker. The cakes will still be delicious!
Assembling & Frosting Your Masterpiece
The frosting is half the fun, and we love a generous, thick layer of creamy chocolate frosting on our cake! The provided frosting recipe is ample, whether you’re creating a two-layer or three-layer cake. You might even have a small amount leftover if you’re working with only two layers. Here are our top tips for expertly assembling and frosting this magnificent chocolate layer cake:
- Chill Out: The absolute golden rule of frosting is to ensure your cake layers are completely and utterly cooled. Attempting to frost warm or even slightly warm cakes will result in melted, messy frosting and crumbly layers. Patience is key here!
- Level Up Your Layers: If your baked cake layers have slightly domed tops (a common occurrence, especially without cake strips), use a long, serrated knife to carefully saw off the rounded tops. This creates flat surfaces that stack neatly, giving your finished cake a professional, polished appearance.
- Anchor Your Cake: Always frost your cake on the final plate, platter, or cake stand you intend to serve it on. Moving a fully frosted cake can be tricky and lead to accidental damage. A dab of frosting on the plate before placing the first layer can help secure it.
- The Essential Crumb Coat (or “Dirty Frost”): This technique is a game-changer, especially when frosting the sides of the cake, where crumbs are most likely to appear. First, apply a very thin, almost translucent layer of frosting all over the cake – top and sides. This “crumb coat” traps any loose crumbs, sealing them in. Once applied, place the cake in the refrigerator for at least 30 minutes to an hour (you can keep your remaining frosting covered at room temperature). This allows the crumb coat to firm up. Once chilled, remove the cake and apply the main, thick, swirly layer of frosting. The crumb coat acts as a protective barrier, ensuring your final frosting layer is perfectly smooth and crumb-free. You can clearly see the crumb coat in action in the photo below.
When all is said and done, you’ll be left with a cake that is wonderfully moist, perfectly chocolatey, and impressively beautiful. It’s a recipe that delivers big on flavor and presentation without being overly challenging to create.
Frequently Asked Questions About Our Chocolate Cake
Can I make this chocolate cake ahead of time?
Absolutely! This cake is excellent for making in advance. Unfrosted cake layers can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, see freezing instructions below.
How do I store the frosted chocolate cake?
A frosted cake can be stored covered at room temperature for up to 8 hours. For longer freshness, refrigerate the frosted cake in an airtight container for up to 5 days. Remember to let the cake sit at room temperature for about 30 minutes before serving, allowing the frosting to soften to its ideal creamy texture.
Can I freeze this chocolate cake?
Yes, both unfrosted cake layers and frosted cake can be frozen. For unfrosted layers, wrap each cooled layer tightly in plastic wrap, then an additional layer of aluminum foil or place them in a freezer-safe container. Freeze for up to 2 months. Thaw frozen layers in the refrigerator – never at room temperature, as this can make the cake gummy. Frosted cakes can also be frozen; place the cake in the freezer until the frosting is firm, then wrap it tightly in plastic wrap and foil. Thaw in the refrigerator.
What if I don’t have buttermilk or hot coffee?
As mentioned in our key ingredients section, you can easily make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling it to the 1 cup (240 ml) line with regular milk. Let it sit for 5 minutes. For the hot coffee, you can substitute it with an equal amount of boiling water. While hot coffee enhances the chocolate flavor, hot water will still help the cocoa bloom and contribute to the cake’s moistness.
Why are room temperature ingredients important?
Using room temperature ingredients, particularly eggs and buttermilk, is crucial for achieving a smooth, well-emulsified batter. Ingredients at the same temperature combine more easily and uniformly, preventing curdling and ensuring the batter traps air effectively. This results in a lighter, more tender, and evenly baked cake.
More Layer Cake Recipes to Love:
If you’ve fallen in love with the art of layer cakes, here are a few more delightful recipes from our collection to inspire your next baking adventure:
- Irresistible Funfetti Cake
- Classic Birthday Cake – a timeless yellow cake beautifully paired with rich chocolate frosting.
- Decadent Chocolate Peanut Butter Cake
- Delicate Strawberry Layer Cake
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Double Chocolate Cake
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Equipment
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Two 8-inch (20 cm) round cake pans with sides at least 2.5 inches (5 cm) tall – see recipe notes for alternatives
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour (250 grams), spooned & leveled
- 3/4 cup cocoa powder* (60 grams)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (120 ml), canola oil works too
- 2 cups granulated sugar (200 grams)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk* (240 ml), room temperature
- 2/3 cup freshly brewed coffee* (180 ml), hot
For the Frosting
- 1 1/2 cup unsalted butter (339 grams), room temperature
- 3/4 cup cocoa powder (60 grams)
- 4-5 cups powdered sugar (440 – 550 grams), AKA icing sugar
- 1/2 teaspoon salt
- 4-6 tablespoons whipping cream (60 – 90 ml)
Instructions
Chocolate Cake
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Preheat the oven to 350F (180 C) degrees.
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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.
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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.
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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.
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Carefully whisk the wet ingredients into the dry ingredients until there are no lumps. Very carefully whisk in the hot coffee.
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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.
Frosting
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In a very large bowl, beat the butter until smooth and fluffy.
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Starting with the mixer on low speed, beat in 2 cups powdered sugar. Sift the powdered sugar first if it’s lumpy.
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Beat in the cocoa powder and salt, again starting with the mixer on low speed. Sift the cocoa if it’s lumpy.
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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.
Assembling the Cake
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Ensure the cakes are completely cooled before getting started.
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If your cake layers are domed on the top, use a serrated knife to gently saw off the rounded top.
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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.
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Place the second cake layer on top, top side down.
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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.
Notes
- Pan Sizes & Baking Times:
- Two 8-inch (20 cm) round cake pans with high sides (2.5 inches/5 cm) – 35-40 minutes
- Two 9-inch (23 cm) round cake pans – 30-35 minutes.
- Three 8-inch (30 cm) round cake pans – 30-35 minutes.
- A 9×13 inch (23×33 cm) cake pan – 35-40 minutes. If using a 9×13 inch pan, grease the bottom and sides of the pan and lightly dust with cocoa powder. I do not recommend inverting the cake pan. Simply frost the top and serve from the pan. Divide the frosting recipe in half.
- I used Dutch-processed cocoa for a more intense chocolate flavor. Natural cocoa powder works too.
- To make your own buttermilk, add 1 tablespoon of white vinegar to a liquid measuring cup. Fill to the 1 cup line with milk. Give it a stir, then let sit for 5 minutes before using.
- Hot coffee can be substituted for boiling water.
- Storage & Make Ahead Tips
- Unfrosted cake layers can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Unfrosted cake layers can be wrapped tightly in plastic wrap, then wrapped in tinfoil or placed in a freezer container and frozen for up to 2 months. Thaw in the fridge. Do not thaw at room temperature or the cake will become gummy. Freeze each layer individually.
- Store frosted cake covered at room temperature for up to 8 hours, or in the fridge for up to 5 days. Let the cake sit at room temperature for 30 minutes before enjoying for the frosting to soften.
- Nutrition information is an estimate only and based on 1 slice, assuming all the frosting is used and the cake is sliced into 12 equal pieces.
Nutrition