My Chocolate-Chocolate Cake recipe produces a moist, flavorful cake layer paired with a decadent cocoa frosting for a match made in chocolate heaven.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12servings
Ingredients
3ouncesBaker’s unsweetened baking chocolate
1 ¼cupsugardivided use
⅔cupplus 2 tablespoons milk
6tablespoonsbutterroom temperature
2eggsseparated, at room temperature
1 ½cupscake floursifted
3teaspoonsbaking powder
½teaspoonsalt
1teaspoonvanilla extract
Cocoa frosting:
2cupsconfectioner’s sugarmore if needed
4tablespoonscocoa
4tablespoonsbuttermelted
4tablespoonsstrong hot coffee
1teaspoonvanilla 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.