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Chocolate-Chocolate Cake - light chocolately cake layers with a luscious, rich cocoa frosting. From @NevrEnoughThyme https://www.lanascooking.com/chocolate-chocolate-cake

Chocolate-Chocolate Cake

Light chocolately cake layers with a luscious, rich cocoa frosting.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings
Calories 304kcal


  • 3 squares Baker’s unsweetened baking chocolate
  • 1 cup plus 4 tablespoons sugar
  • 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

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


  • 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.


A note about the 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!
Recipe adapted from The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage


Serving: 1g | Calories: 304kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 302mg | Fiber: 2g | Sugar: 22g