My Chocolate-Chocolate Cake recipe produces a moist, flavorful cake layer paired with a decadent cocoa frosting for a match made in chocolate heaven.
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.
— This post was originally published on September 16, 2010. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 35 Minutes
Servings: 12
Primary Ingredient(s): Unsweetened baking chocolate, sugar, milk, butter, eggs, flour, cocoa powder
Skill Level: Easy
What You’ll Like About 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.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
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 to Make Chocolate-Chocolate Cake
- 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.
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- 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.
Recipe 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.
Storing the Cake
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
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.
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.
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.
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.
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.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Chocolate-Chocolate Cake
Ingredients
- 2 eggs separated, at room temperature
- 3 ounces Baker’s unsweetened baking chocolate
- 1 ¼ cup sugar divided use
- ⅔ cup plus 2 tablespoons milk
- 6 tablespoons butter 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.2 eggs
- 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.3 ounces Baker’s unsweetened baking chocolate
- 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.1 cup sugar,6 tablespoons butter
- Sift together the dry ingredients and add them to the wet ingredients, alternating with the rest of the milk.2/3 cup milk1 ½ cups cake flour, 3 teaspoons baking powder, ½ teaspoon salt
- Fold in the stiffly beaten egg whites and the vanilla.1 teaspoon vanilla extract
- 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.2 cups confectioner’s sugar, 4 tablespoons cocoa
- Add the melted butter and enough coffee to make a good spreading consistency.4 tablespoons butter, 4 tablespoons strong hot coffee
- Beat well with a wire whisk or electric mixer.
- Stir in the vanilla.1 teaspoon vanilla extract
- 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 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 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.
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
Oh yum, that looks so good!
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.
Hi Bryce. The squares of chocolate are 1 ounce each. Whatever that equals in grams, I suppose :-)
Your cake looks scrumptious!
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.
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!
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?
Oh, my goodness! That should have been 3 teaspoons. Making a correction now!!
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!
Now i’m craving chocolate. That looks so good.
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!
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.
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.
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……..
Me, too! Actually I like a big ol’ slice most any time :-)
What a decedent looking cake and what a sweetie Teri is!
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….
This looks chocolistic!!!
I know who I’m calling for a birthday cake – yum!
I’ll bake it and meet you halfway to deliver it :-)