Double Layer Chocolate Cake Recipes

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-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.

TRIPLE CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
• Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
• If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
• Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

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 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:

• 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 LAYER CAKE RECIPE - (4.5/5)

Steps:

• Make the Cake 1. Preheat oven to 350. Spray Baker's Joy onto two 8" round cake pans. if you don't have baker's Joy-Butter two 8" cake pans and lined with parchment, butter the paper. Dust the pans with flour, tapping out excess. 2.In the bowl on a standing mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until fully incorporated 3. Pour the batter in prepared pans. bake for 35 minutes or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool 30 minutes in the pan, gently run a knife around edges to help release the cake, then invert cakes onto a wire rack to cool completely. Peel off parchment paper if used Make the Frosting 1. In a microwave safe bowl, heat chocolate at high power in 30 second intervals, stirring,until most of the chocolate is melted. Stir until completely melted, then set aside to cool. 2.In the bowl of a Standing mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for one minute., scraping down the side of the bowl.At low speed , slowly beat in the confectioner's sugar, about 1 minute. If using the instant coffee- place instant coffee in a small bowl and add 2 tsp hot water to dissolve the coffee. Slowly beat in the coffee and cooled chocolate or just the cooled chocolate into the butter mixture until just combined To Assemble 1. set a cake layer onto a cake plate with the flat side facing up, evenly spread 1/3 of frosting over the cake to the edge.Top with second cake layer, rounded side up. Spread the remaining frosting over the top and sides of cake. refrigerate for at least one hour prior to slicing

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.