Easy Double Chocolate Layer Cake Recipes

EASY DOUBLE CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray two 8 inch baking pans with nonstick baking spray and line the bottoms with a round of parchment paper. Set aside.
• In a large bowl, combine flour, cocoa, baking powder, baking soda and salt. Whisk to combine.
• Make a small well in the center of the bowl.
• Add sugars, eggs, egg yolk, oil, milk, yogurt and vanilla. Whisk to combine well but do not over mix.
• Dissolve the espresso powder in the bowling water and immediately pour into the mixture, stirring to combine.
• Add the chopped chocolate and stir until just incorporated. Do not over mix.
• Divide the batter evenly between the two prepared cake pans. Tap each pan firmly on the countertop to release any air bubbles.
• If using, secure cake strips to the outside of each pan and bake on the center rack of the oven for 25-30 minutes. Cake is done when the edges begin to pull away from the sides and a toothpick inserted in the center of the pan comes out with a few crumbs remaining.
• Remove the pans from the oven and cool cakes completely on a wire rack before frosting.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter on high speed until light and fluffy, about 3 minutes.
• Slowly add the confectioner's sugar 1/2 cup at a time while running the mixer on low speed.
• Once incorporated, increase the speed to medium high and beat for 3 minutes.
• Mixture should be light and fluffy and very pale in color.
• Add the cocoa, vanilla and salt, mixing on low speed until combined well. Increase speed to high and beat for 1 minute until fluffy.
• Add the cooled melted chocolate and beat together for one minute until the frosting is light and airy.
• To assemble the cakes, level the tops of the cakes if needed.
• Place one cake layer on a plate or cake platter and top with 3/4 cup of buttercream. Spread evenly over the top to the edges.
• Place the second cake layer on top of the frosted layer and use the remaining buttercream to frost the top and sides of the cake. Use a bench scraper or off set spatula to gently smooth the edges or make swoops of frosting over the cake if desired.

DOUBLE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350F (180 C) degrees.
• Line the bottom of two 8-inch round cake pans with parchment paper. Grease the sides of the pans, and lightly dust with cocoa powder. Set aside. *The sides of your pans must be at least 2.5 inches tall (5 cm). See recipe notes for additional pan sizes.
• In a very large bowl whisk together the flour, cocoa, baking soda, baking powder and salt. If the cocoa is lumpy, sift the cocoa first.
• In a separate large bowl whisk together the oil, sugar, eggs and vanilla extract. You can do this by hand or with an electric mixer. Then carefully whisk in the buttermilk.
• Carefully whisk the wet ingredients into the dry ingredients until there are no lumps. Very carefully whisk in the hot coffee.
• Pour the batter evenly between the two prepared cake pans and bake for 35-40 minutes until an inserted toothpick comes out clean. Allow the cakes to cool in their pans for at least 30 minutes before removing and continuing to cool on a wire rack.
• In a very large bowl, beat the butter until smooth and fluffy.
• Starting with the mixer on low speed, beat in 2 cups powdered sugar. Sift the powdered sugar first if it's lumpy.
• Beat in the cocoa powder and salt, again starting with the mixer on low speed. Sift the cocoa if it's lumpy.
• Beat in the rest of the powdered sugar about 1/2 - 1 cup at a time, alternating with 1-2 tablespoons of cream until the desired sweetness is reached and the frosting is thick and creamy.
• Ensure the cakes are completely cooled before getting started.
• If your cake layers are domed on the top, use a serrated knife to gently saw off the rounded top.
• Place one cake layer top side down on the plate or cake stand that you plan to serve it on. Frost the top of the layer to create an even layer about 1/4 - 1/3 inch thick.
• Place the second cake layer on top, top side down.
• Frost the sides and top of the cake with a swirly layer of frosting. If cake crumbs are getting mixed into the frosting, frost the sides with a very thin layer of frosting (this is a crumb coat). Place the cake in the fridge for 1 hour (keep the frosting at room temperature). Then remove the cake from the fridge and frost the sides and top with a thick layer of frosting.

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.

MOIST CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
• Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
• Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.