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Chocolate-Chocolate Cake

My Chocolate-Chocolate Cake recipe produces a moist, flavorful cake layer paired with a decadent cocoa frosting for a match made in chocolate heaven.

Finished cake decorated with sugar violets on a pedestal.

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This Chocolate-Chocolate Cake recipe is your ticket to a deliciously rich dessert that’s the answer to any chocolate lover’s cravings. Its luscious cocoa frosting and light, airy cake layers deliver big flavor in every bite.

Making this moist chocolate cake recipe is easy and rewarding! It’s great for all sorts of occasions or just because you deserve a slice of something special. This recipe is all about getting a deep chocolate flavor without complicating things. 

❤️ Why I Love This Recipe

  • It’s a straightforward recipe that doesn’t skimp on elegance or flavor.
  • The combination of airy chocolate layers with rich cocoa frosting keeps it from feeling too heavy.
  • It’s great for celebrations and lazy weekends and is the absolute best chocolate cake for birthdays!

🛒 Ingredient Notes

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  • Unsweetened Baking Chocolate – The foundation of the cake’s deep, rich chocolate flavor. Be sure to purchase “baking” chocolate such as Baker’s Unsweetened Baking Chocolate
  • Cake Flour – Gives the cake layers a fine, soft crumb. It’s lighter than all-purpose flour and makes for a delicate cake. The most popular cake flour is probably Swans Down brand. I’ve used it for decades. If you don’t have cake flour available, you can make an acceptable substitute using all-purpose flour and cornstarch (see notes below for details).
  • Butter – I’m sure I’ve said this before, but Southern cooks tend to use salted butter for everything, including baking and desserts of all kinds. If you prefer the sweeter, unsalted butter, please feel free to use it!
  • White Sugar and Powdered Sugar – This recipe calls for both white granulated sugar and powdered, confectioner’s sugar. The granulated sugar is used in the layers while the powdered sugar is used in the frosting.
  • Vanilla Extract – It seems counterintuitive, but vanilla always heightens the flavor of chocolate. Use a quality brand such as Nielsen-Massey.
  • Cocoa Powder – For the frosting, it’s crucial to use unsweetened cocoa powder. A brand such as Hershey’s will give you a very familiar flavor.
  • Strong Hot Coffee – Coffee always enhances the flavor of chocolate. If you happen to have some brewed coffee available, use that. Otherwise, it’s fine to make a cup of instant coffee and use it in the frosting.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

 🥘Equipment Needed

🥄 How I Make Chocolate-Chocolate Cake

  1. Preheat the oven to 350 degrees F.
Two cake pans prepped with butter and flour.
  1. Grease and flour two 9-inch round cake pans. If desired, line the pans with greased and floured waxed paper.
Beaten egg whites in a bowl.
  1. Separate the eggs. Lightly beat the yolks and set them aside. Beat the whites until stiff peaks form. Set the whites aside.
Melting chocolate in a double boiler.
  1. Combine in the top of a double boiler the baking chocolate, 4 tablespoons of sugar and 2 tablespoons of milk. Stir together over hot water until the chocolate is completely melted.
Creaming butter and sugar with chocolate.
  1. In a large mixing bowl (or in a stand mixer using the paddle attachment), cream the butter. Add the rest of the sugar, the beaten egg yolks, and the melted chocolate mixture. Stir well.
Sifting and adding dry ingredients to the mixture.
  1. Sift together the dry ingredients and add them to the wet ingredients, alternating with the rest of the milk.
Folding in egg whites.
  1. Fold in the stiffly beaten egg whites and the vanilla.
Batter in pans before and after baking.
  1. Pour the cake batter into the prepared pans. Bake for 20 minutes or until the layers begin to pull away from the sides of the pans. Check for doneness with a cake tester. Take care not to overbake so the layers do not become dry.
  2. Remove pans from the oven and place on wire racks to cool for 10 minutes.
  3. Remove the layers from the pans (peel off the waxed paper if you used it) and finish cooling completely on the racks. Frost when the layers are completely cool.

Make the chocolate frosting:

Chocolate frosting in a bowl and applied to cake.
  1. Sift the powdered sugar and cocoa into a medium-size mixing bowl.
  2. Add the melted butter and enough coffee to make a good spreading consistency.
  3. Beat well with a wire whisk or electric mixer.
  4. Stir in the vanilla.
  5. Place one cake layer on a plate or cake pedestal. Spread a layer of frosting on the cake layer. Top with the second layer. Use the remaining frosting to cover the top and sides of the cake.
Finished cake decorated with sugar violets on a pedestal.

❗ Expert Tips

  • Room Temperature Ingredients: Make sure the eggs, butter, and milk are at room temperature to achieve a smoother batter.
  • Melting Chocolate: To prevent the chocolate from seizing, melt it gently over low heat in the double boiler, stirring constantly.
  • Beating Egg Whites: Make sure the bowl and beaters are clean and dry. For stiff peaks, start at a low speed and gradually increase to medium speed.
  • Checking for Doneness: Insert a cake tester or toothpick in the center of the cake. It should come out clean or with a few moist crumbs attached, but no wet batter.
  • Frosting Consistency: If the frosting is too thin, add more confectioner’s sugar a tablespoon at a time. If it’s too thick, add a little more coffee until you reach the desired consistency.

⚠️ Troubleshooting Tips

  • Cake Didn’t Rise: Make sure the baking powder is fresh.
  • Dry Cake Layers: Avoid overbaking by checking the cake a few minutes before the end of the baking time.
  • Frosting Too Runny: If the frosting is too thin, gradually add more confectioner’s sugar until you reach the right consistency. Remember, the weather can affect it too.
  • Frosting Too Thick: Add a little more hot coffee, a teaspoon at a time, until the frosting is smooth and spreadable.
  • Uneven Cake Layers: If your cake domes (layers have a “hump” on top), trim the layers with a serrated knife to create a flat surface for even layering and frosting.

 🍽️Serving Suggestions

  • My favorite way to serve this delicious chocolate cake is with fresh berries – strawberries, raspberries, or blueberries – on the side and a dollop of sweetened whipped cream.
  • A scoop of vanilla ice cream on the side is a classic pairing.
  • Garnish the cake with chocolate shavings. 
  • A drizzle of raspberry or caramel sauce is always great with this fudgy chocolate cake.
Finished cake decorated with sugar violets on a pedestal.

 🍚How to Store

For short-term storage, keep any leftovers in an airtight container at room temperature for up to 3 days. In warmer climates, you can refrigerate the frosted cake in the same type of container for up to a week. If refrigerating, let it sit out for a bit before serving. Bringing it to room temperature enhances the taste and texture.

For long-term storage, wrap individual cake slices or the entire cake securely in plastic wrap, then again in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and allow it to come to room temperature before serving.

❓ Questions about Chocolate-Chocolate Cake

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour if necessary. For every cup of cake flour needed, measure out one cup of all-purpose flour. Remove two tablespoons of all-purpose flour and replace it with two tablespoons of cornstarch. Sift well to combine the flour and cornstarch.

How do I know when the cake layers are done?

The layers are done when they start to pull away from the sides of the pan, and a cake tester or toothpick inserted near the center comes out clean or with just a few moist crumbs attached. Start checking a few minutes before the recommended baking time, as oven temperatures can vary.

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day or two before you need them. Cool them completely and wrap them well in plastic wrap. Store the layers at room temperature. The frosting can also be made ahead and refrigerated. Just be sure to let it come to room temperature and give it a good stir before frosting the cake.

Is there a substitute for the coffee in the frosting?

If you prefer not to use coffee, you can substitute it with milk or even water. The coffee does enhance the chocolate flavor, but the frosting will still be delicious without it.

Can this recipe be made into cupcakes?

Yes, this batter works well for cupcakes. Fill cupcake liners about two-thirds full and adjust the baking time to about 15-20 minutes, or until a tester comes out clean. This recipe should yield approximately 24 cupcakes.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

Finished cake decorated with sugar violets on a pedestal.

Chocolate-Chocolate Cake

My Chocolate-Chocolate Cake recipe produces a moist, flavorful cake layer paired with a decadent cocoa frosting for a match made in chocolate heaven.
5 from 2 votes
Print It Rate It Save
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 281kcal
Author: Lana Stuart

Ingredients

  • 3 ounces Baker’s unsweetened baking chocolate
  • 1 ¼ cup sugar divided use
  • cup plus 2 tablespoons milk
  • 6 tablespoons butter room temperature
  • 2 eggs separated, at room temperature
  • 1 ½ cups cake flour sifted
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Cocoa frosting:

  • 2 cups confectioner’s sugar more if needed
  • 4 tablespoons cocoa
  • 4 tablespoons butter melted
  • 4 tablespoons strong hot coffee
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees F.
  • Grease and flour two 9-inch round cake pans. If desired, line the pans with greased and floured waxed paper.
  • Separate the eggs. Lightly beat the yolks and set them aside. Beat the whites until stiff peaks form. Set the whites aside.
  • Combine in the top of a double boiler the baking chocolate, 4 tablespoons of sugar and 2 tablespoons of milk. Stir together over hot water until the chocolate is completely melted.
  • In a large mixing bowl (or in a stand mixer using the paddle attachment), cream the butter. Add the rest of the sugar, the beaten egg yolks, and the melted chocolate mixture. Stir well.
  • Sift together the dry ingredients and add them to the wet ingredients, alternating with the rest of the milk.
  • Fold in the stiffly beaten egg whites and the vanilla.
  • Pour the cake batter into the prepared pans. Bake for 20 minutes or until the layers begin to pull away from the sides of the pans. Check for doneness with a cake tester. Take care not to overbake so the layers do not become dry.
  • Remove pans from the oven and place on wire racks to cool for 10 minutes.
  • Remove the layers from the pans (peel off the waxed paper if you used it) and finish cooling completely on the racks. Frost when the layers are completely cool.
  • Sift the powdered sugar and cocoa into a medium-size mixing bowl.
  • Add the melted butter and enough coffee to make a good spreading consistency.
  • Beat well with a wire whisk or electric mixer.
  • Stir in the vanilla.
  • Place one cake layer on a plate or cake pedestal. Spread a layer of frosting on the cake layer. Top with the second layer. Use the remaining frosting to cover the top and sides of the cake.

Notes

  • Make sure the eggs, butter, and milk are at room temperature to achieve a smoother batter.
  • Make sure the bowl and beaters are clean and dry when beating egg whites.
  • To check whether the layers are done, insert a cake tester or toothpick in the center of the cake. It should come out clean or with a few moist crumbs attached, but no wet batter.
  • Keep leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerating, bring back to room temperature before serving. May be frozen for up to 3 months. Thaw overnight in the refrigerator and allow it to come to room temperature before serving.

Nutrition Information

Serving 1 | Calories 281kcal | Carbohydrates 57g | Protein 5g | Fat 15g | Saturated Fat 9g | Trans Fat 1g | Cholesterol 54mg | Sodium 305mg | Potassium 135mg | Fiber 2g | Sugar 22g | Vitamin A 353IU | Calcium 93mg | Iron 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on September 16, 2010. It has been updated with additional information.

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37 Comments

  1. ColleenB.~Texas says:

    Looks delicious. I just my make this for My birthday coming up later this month.
    With all the baking that I do; would you believe that I don’t own any round cake pans? Spring foam pans yes, but no regular baking pans so I normally will just use my 9×13 cake pan in place of the round pans or make into cupcakes

  2. Always love your recipes and place them in a folder. For several years I have looked in local cake shops for the candy violets like the ones pictured here never to find them. So I went to the Bake It Pretty site to find them, and, after looking under every category that seemed logical, I failed. Maybe they no longer offer these pretties.

    1. Lana Stuart says:

      Hi Stella – I just looked at their site and it seem that they don’t carry the sugar flowers any longer. However, I did a quick internet search for another seller and came up with quite a few and several through Amazon. By the way – these are not “real” sugared violets. I believe they’re totally made from sugar paste. Wilton makes almost the exact flower and you can find their products either through Amazon or at Michael’s.

      1. Thanks, Lana! You are an amazing treasure.

  3. How lucky you are to have a Tasha Tudor cookbook. I have seen TV programs featuring her and have read that she might be considered the 19th century Martha Stewart. I envy people that have the courage and fortitude to try or do many things, from construction to gardening to baking & cooking. What an interesting lady she was. I can’t wait to make this cake, think I will make it for a granddaughter’s graduation party coming up in a few weeks.

    1. Lana Stuart says:

      I do treasure that cookbook, Judy! It also contains beautiful illustrations and lots of information about Tasha herself and the way she lived.

  4. Ok, thank you anyway! If I go with this one and need to freeze it, I’ll let you know how well it keeps.

    1. That would be great, Jessica. I kept thinking about your question last night. I’m not sure this cake would be a good choice for freezing. The reason is that the layers are very delicate and the least bit of overbaking will dry them out. I just have a hunch that freezing would dry them as well. I could be wrong, though! So if you do try it, I’d love to know how it works.

      1. That’s good to know! I might go with another one for now, then, but you can bet that when I have a crowd to feed a cake to, I’ll be testing out this one. It looks delicious!

  5. Hi!
    I’m planning to make a chocolate cake over the weekend, but it’s really just for the fun of making a chocolate cake and not for a special occasion or a crowd. Do you know how well this cake freezes (including once iced)?
    Thank you!

    1. Jessica – I’m sorry I don’t know. I have never tried freezing this cake.

  6. Spruce Hill says:

    Oh Man what I would give for a big hunk of that cake right now! I am going to try this recipe! I am always looking for a good chocolate cake recipe!

    sprucehillblog.com

  7. mmmm! i love chocolate cake! my favorite part : the purple violets :)

  8. Kim - Liv Life says:

    Mmm! This cake just looks amazing! Chocolate on chocolate… how could it be anything but good? Loved your photos, and a big Congrats on a well deserved Top 9!!

  9. Oh my yum! This looks amazing! And I’m totally obsessed with Bake it Pretty :)

    1. I know! I could spend way too much money on Bake it Pretty’s site! I just realized they’re located in Asheville, NC, where my daughter and grandchildren live. We’re up there about once a month, so next time I’m going to look them up at their retail store. Can’t wait!

  10. Hi Lana – I am a cake hound…. any cake…. I love. It is also my favorite thing to make. Your scrumptious cake looks amazing! Love the top 9 post!

  11. Hi Lana, Saw your most delicious looking chocolate cake on foodbuzz and just have to pop in to visit…congrats on your top 9 post. :D

  12. Oh yum, that looks so good!

  13. Hey! Just came across your blog from tastespotting. The cake looks AMAZING! Thinking of doing this for my friend’s birthday next week.

    May I know how many grams is 3 squares of chocolate please? We don’t have the same stuff here in Australia.

    1. Hi Bryce. The squares of chocolate are 1 ounce each. Whatever that equals in grams, I suppose :-)

  14. Liz @ Blog is the New Black says:

    Your cake looks scrumptious!

  15. I’ve heard of that book. Tasha Tudor used to write for Victoria Magazine when I subscribed oh so many years ago! I heard it was a great book, altho’ I don’t have it (among my 1000???) Anyway, the cake looks amazing. love the cute decorations.

  16. Lana,
    Didn’t mean to send you into a panic. LOL Three tsps does sound more realistic. I’m going to have to make one of these babies!

  17. My favorite, chocolate cake with chocolate icing. Your’s looks delicious. I noticed the recipe called for 5 tsps of baking powder – that’s probably the most I’ve ever seen a cake recipe call for. Did you notice anything different?

    1. Oh, my goodness! That should have been 3 teaspoons. Making a correction now!!

  18. That looks delicious, and what a fun surprise! I also love that Hersey cake recipe you linked too, it’s amazing! The coffee in that icing looks like it would put it over the top, I’ll bookmark for future birthday cakes, thanks!

  19. Now i’m craving chocolate. That looks so good.

  20. Oh, my, goodness, gracious! Surely there is something coming up that I must make this cake for . . . like celebrating another day of living! That’s it!

  21. Hahaha….

    What am I gonna do with you?
    Now I HAVE to make this cake just to see how good it is!

    I swear Lana that book jumped off the shelf and screamed your name!
    So glad you like it.

    1. The one thing I would really stress about this cake is to not over bake the layers. I actually made it twice because I wasn’t watching as closely as I should have been and the layers were dry the first time. You just have to be really careful to check and take it out of the oven immediately when the layers test done. It’s a really easy recipe – just have to be watchful, that’s all.

  22. now that is a double chocolate cake … ans I can see why it will be so good, ya know I am gonna have to try it, so many of my friends like a big ol’ slice after dinner……..

    1. Me, too! Actually I like a big ol’ slice most any time :-)

  23. What a decedent looking cake and what a sweetie Teri is!

  24. Barbara @Modern Comfort Food says:

    Goodness, you have nice friends! My husband, a committed chocolate lover, has a birthday coming up and would love this. I’ve never had a knack for making light, moist chocolate cakes, but perhaps if I use your recipe….

  25. This looks chocolistic!!!

    I know who I’m calling for a birthday cake – yum!

    1. I’ll bake it and meet you halfway to deliver it :-)