Chocolate-Chocolate Cake – light chocolately cake layers with a luscious, rich cocoa frosting. A chocolate lover’s dream dessert.
I just have to tell you that if you’re a chocolate lover you will love and adore this Chocolate-Chocolate Cake. The layer is light but chocolatey but the frosting…oh, my…the frosting. The best cocoa frosting I’ve ever had. Period.
I love technology. Some days I say I don’t, but I really do love it. I spent many years as a computer technician, then later as a help desk supervisor, and finally as a professional webmaster.
Technology – Love it or Loathe It?
Thinking back…yeah, I love technology. Social media is the latest, greatest technological phenomenon. Twitter, Facebook…all those ways to connect! It’s hard to stay on top of it all. I tend to just drift along and watch mostly. Several years ago, there was a group of us who chatted regularly on Twitter.
We’ve sort of lost touch now, but I still think about those ladies every once in a while. One of our group was named Teri. During the time we were all so active on Twitter, Teri went on vacation and brought back treasures for all her Twitter friends!
My package was full of fun stuff from the upper Midwest. It had a gorgeous bottle of honey, some authentic maple syrup, some really cute cocktail napkins that say “Of course it’s homemade!” and a fabulous cookbook.
A Very Special Cookbook
I have so many cookbooks, but I had never seen the one Teri sent me. It’s called “The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage” and it’s full of luscious sounding recipes and exquisite illustrations.
I quickly marked about a dozen recipes I wanted to try, but this chocolate layer cake with chocolate frosting just jumped right off the page and starting begging me to make it. Right away. So I did!
How to Make Chocolate- Chocolate Cake:
Preheat the oven to 350 degrees F.
Make the Cake Layers
Grease and flour two 9-inch round cake pans. I’m using non-stick pans so I didn’t use waxed paper, but you can if you think your pans need it.
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 chocolate is completely melted.
In a large mixing bowl, 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 batter, alternating with the rest of the milk.
Fold in the stiffly beaten egg whites and the vanilla.
Pour the 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 over bake so the layers do not become dry. Remove pans from the oven and place on 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. (Makes 1 double layer cake or 24 cupcakes.)
Make the cocoa frosting
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. Spread frosting on cooled cake layers. (Yields 2 cups – enough to frost an 8- or 9-inch double layer cake or 24 cupcakes.) Just a note about this frosting – if it seems too thin, just add more confectioner’s sugar a few tablespoons at a time until you get the right consistency. Sometimes it’s fine, other times it’s just too runny for me. Maybe it’s the weather, I’m not sure. However, the additional confectioner’s sugar will correct it every time!
🧾 More Recipes You’ll Like
- Red Velvet Cake
- Never Fail Pound Cake
- Lemon Pudding Cake with Cherry Coulis
- Glazed Pumpkin Pound Cake
- Flourless Chocolate Cake with Chocolate Ganache
- Caramel Layer Cake
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
WE’RE ON FACEBOOK, TOO!
If you’d like to hang out with lots of other Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.
- 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
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups confectioner’s sugar more if needed
- 4 tablespoons cocoa
- 4 tablespoons butter melted
- 4 tablespoons strong hot coffee
- 1 teaspoon vanilla extract
- 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 chocolate is completely melted.
- In a large mixing bowl, 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 batter, alternating with the rest of the milk. Fold in the stiffly beaten egg whites and the vanilla.
- Pour the 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 over bake so the layers do not become dry.
- Remove pans from the oven and place on 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.
Make the frosting:
- 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.
- Spread frosting on cooled cake layers.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Chocolate Cake Recipes …
- Perfectly Chocolate Chocolate Cake from Hershey’s Kitchens
- Molten Chocolate Cakes from Joy of Baking
- Smitten Kitchen’s Everyday Chocolate Cake
- Kamran’s Chocolate and Strawberry Layer Cake on The Sophisticated Gourmet
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
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.
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.
Thanks, Lana! You are an amazing treasure.
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.
I do treasure that cookbook, Judy! It also contains beautiful illustrations and lots of information about Tasha herself and the way she lived.
Ok, thank you anyway! If I go with this one and need to freeze it, I’ll let you know how well it keeps.
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.
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!
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)?
Jessica – I’m sorry I don’t know. I have never tried freezing this cake.