Chocolate-Chocolate Cake

❤️ 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.

 🥘Equipment Needed

• 9-inch Cake Pans
• Double Boiler (I find a double boiler essential for melting the chocolate smoothly without burning it.)
• Mixing Bowls
• Electric Mixer or Whisk
• Sifter (For the cake flour, baking powder, and cocoa powder to make sure you’ll have a lump-free batter and frosting.)

🥄 How I Make Chocolate-Chocolate Cake

1. Preheat the oven to 350 degrees F.

2. Grease and flour two 9-inch round cake pans. If desired, line the pans with greased and floured waxed paper.

3. Separate the eggs. Lightly beat the yolks and set them aside. Beat the whites until stiff peaks form. Set the whites aside.

4. 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.

5. 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.

6. Sift together the dry ingredients and add them to the wet ingredients, alternating with the rest of the milk.

7. Fold in the stiffly beaten egg whites and the vanilla.

8. 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.
9. Remove pans from the oven and place on wire racks to cool for 10 minutes.
10. 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:

11. Sift the powdered sugar and cocoa into a medium-size mixing bowl.
12. Add the melted butter and enough coffee to make a good spreading consistency.
13. Beat well with a wire whisk or electric mixer.
14. Stir in the vanilla.
15. 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.

❗ 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.

 🍚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.

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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.

5 from 1 vote

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Course: Desserts

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 servings

Calories: 281kcal

Author: Lana Stuart

Ingredients

• ▢ 3 ounces Baker’s unsweetened baking chocolate
• ▢ 1 ¼ cup sugar divided use
• ▢ ⅔ 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

Nutrition Facts

Chocolate-Chocolate Cake

Amount Per Serving (1 )

Calories 281 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 54mg18%

Sodium 305mg13%

Potassium 135mg4%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 22g24%

Protein 5g10%

Vitamin A 353IU7%

Calcium 93mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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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