Double Layer Chocolate Cake Recipes

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DOUBLE CHOCOLATE LAYER CAKE



Double Chocolate Layer Cake image

This recipe came from Gourmet magazine, and was posted in reply to a message board request. Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either. Use 2 10-inch x 2-inch round cake pans

Provided by Dee514

Categories     Dessert

Time 1h35m

Yield 1 Cake, 12-14 serving(s)

Number Of Ingredients 17

3 ounces fine-quality semisweet chocolate, such as callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
1 lb fine-quality semisweet chocolate, such as callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter

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



Double-Chocolate Cake image

You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable-oil cooking spray
1 cup warm water
1/2 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar
2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped
1/2 cup confectioners' sugar, sifted
2 tablespoons water

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.

Nutrition Facts : Calories 261 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 125 g

DOUBLE-LAYER CHOCOLATE CAKE



Double-layer Chocolate Cake image

Another no-fail made-from-scratch recipe from Sunset. A nice, firm cake that makes two perfectly flat two-inch layers that are not too sweet. A perfect cake for a variety of fillings and frostings. Note: To melt chocolate, break it into small pieces and place in a small microwave-safe bowl; cook in microwave at half power, stirring occasionally, until smooth, 2 to 3 minutes. (Watch it closely, stirring occasionally and heat until just melted).

Provided by SharleneW

Categories     Dessert

Time 55m

Yield 2 9inch layers, 12-16 serving(s)

Number Of Ingredients 12

1/2 cup butter, at room temperature
1 1/2 cups firmly packed brown sugar
3 large eggs
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup unsweetened dutch cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
3/4 cup sour cream

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



Double Chocolate Layer Cake image

A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.

Provided by BBASSO

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

¾ cup unsalted butter
2 (1 ounce) squares unsweetened chocolate
2 ¼ cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon unsweetened cocoa powder
1 ¾ cups buttermilk, at room temperature
2 eggs
¾ cup heavy whipping cream
1 ½ cups semisweet chocolate chips

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.

Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g

DOUBLE CHOCOLATE CAKE WITH CREAMY FROSTING



Double Chocolate Cake with Creamy Frosting image

A one-two punch of VOSKOS® Nonfat Vanilla Greek Yogurt--in the cake and in the frosting--adds richness and a hint of vanilla to this elegant layer cake. Make this cake mix fix-up for a birthday or an everyday celebration.

Provided by Voskos

Categories     Trusted Brands: Recipes and Tips     VOSKOS®

Time 2h

Yield 16

Number Of Ingredients 10

1 package (2-layer size) chocolate cake mix
1 (5.3 ounce) container VOSKOS® Nonfat Vanilla Greek Yogurt
¾ cup water
½ cup vegetable oil
3 large eggs eggs, lightly beaten
3 ounces dark or bittersweet chocolate, grated
¾ cup butter
1 (5.3 ounce) container VOSKOS® Nonfat Vanilla Greek Yogurt
2 teaspoons vanilla
6 cups powdered sugar, or more as needed

Steps:

  • Preheat oven to 350 degrees F. Grease and flour two 9x1 1/2-inch cake pans. Combine cake mix, VOSKOS® Nonfat Vanilla Greek Yogurt, water, vegetable oil, and eggs in a large mixing bowl. Beat with an electric mixer on medium speed until smooth. Scrape sides of bowl; fold in grated chocolate.
  • Divide batter between prepared pans. Bake for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove from pans; cool cakes on wire racks. Fill and frost layers with Creamy Frosting (see below).
  • Creamy Frosting: Combine butter, VOSKOS® Nonfat Vanilla Greek Yogurt, and vanilla in large mixing bowl. Beat with an electric mixer for 30 seconds. (Mixture will appear curdled.) Gradually beat in powdered sugar until frosting is spreadable.

Nutrition Facts : Calories 372.7 calories, Carbohydrate 50.6 g, Cholesterol 58 mg, Fat 18.3 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 81.1 mg, Sugar 46.6 g

DOUBLE-DEEP-CHOCOLATE HANUKKAH LAYER CAKE



Double-Deep-Chocolate Hanukkah Layer Cake image

Provided by Melissa Roberts

Categories     Chocolate     Dessert     Bake     Hanukkah     Kid-Friendly     Birthday     Family Reunion     Party     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 20

Cake:
3/4 cup vegetable oil plus more for greasing pans
3/4 cup natural unsweetened cocoa powder (not Dutch-process) plus more for dusting pans
1 cup water
3/4 cup well-stirred canned unsweetened coconut milk
3 large eggs, warmed in shell in warm water 5 minutes
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Ganache frosting:
1 1/2 cups well-stirred canned unsweetened coconut milk
24 ounces (4 cups) semisweet chocolate chips (see Cooks' Notes)
2 teaspoons instant espresso powder
1 1/2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
Special Equipment
2 (9-inch) round cake pans (2 inches deep); parchment paper

Steps:

  • Bake cake layers:
  • Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
  • Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
  • Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
  • Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
  • Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
  • Make frosting:
  • Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
  • Remove bowl from pan and whisk in corn syrup and vanilla.
  • Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
  • Assemble cake:
  • Spread frosting generously between cake layers and over top and sides.

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