Double Layer Chocolate Cake Recipes

DOUBLE-LAYER CHOCOLATE CAKE

Steps:

• Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
• In mixing bowl at medium speed, beat butter and brown sugar until blended.
• Beat in eggs.
• Add melted chocolate and vanilla; beat until combined.
• In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt.
• In another small bowl, mix milk and sour cream.
• Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition.
• (Batter will be very thick).
• Spread batter evenly into cake pans.
• Bake in 350 degree oven until a wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
• Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans.
• Cool completely before frosting.

DOUBLE CHOCOLATE LAYER CAKE

Steps:

• Make cake layers: Preheat oven to 300°F and grease pans.
• Line bottoms with rounds of wax paper and grease paper.
• Finely chop chocolate and in a bowl combine with hot coffee.
• Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
• Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
• In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
• Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
• Add sugar mixture and beat on medium speed until just combined well.
• Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
• Cool layers completely in pans on racks.
• Run a thin knife around edges of pans and invert layers onto racks.
• Carefully remove waxed paper.
• Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
• Make frosting: Finely chop chocolate.
• In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
• Remove pan from heat and add chocolate, whisking until chocolate is melted.
• Cut butter into pieces and add to frosting, whisking until smooth.
• Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
• Spread frosting between cake layers and over top and sides.
• Cake keeps, covered and chilled, 3 days.
• Bring cake to room temperature before serving.

DOUBLE-CHOCOLATE CAKE

Steps:

• For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
• Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
• Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
• For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
• Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.

DOUBLE CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
• Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
• Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
• Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.

DOUBLE CHOCOLATE CAKE

Steps:

• Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
• Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
• Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
• In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
• Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
• Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

DOUBLE LAYER CHOCOLATE CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease two 10-inch round cake pans. Line with rounds of parchment paper, and grease the paper.
• Combine hot coffee and chocolate chips in a medium bowl; let stand, stirring occasionally, until chocolate is melted and mixture is smooth.
• Sift sugar, flour, cocoa powder, baking soda, salt, and baking powder together into a large bowl.
• Beat eggs in another large bowl with an electric mixer until thickened slightly and lemon colored. Slowly mix in buttermilk, oil, and vanilla. Add melted chocolate-coffee mixture; beat until well combined. Add dry ingredients and beat on medium speed until well combined; don't overmix. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a tester inserted in the centers comes out clean, 60 to 70 minutes. Remove from the oven and place pans on a wire rack until completely cool, about 30 minutes. Run a thin knife around the edges of the pans and invert layers on to the racks. Remove parchment paper.
• Frost as desired, or wrap each layer securely in plastic wrap and keep at room temperature for up to 24 hours.

DOUBLE CHOCOLATE SHEET CAKE

Steps:

• In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with water and milk. Beat in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake.