Ingredients
- For the Double Chocolate Cake
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot coffee or hot water
- 2 tsp vanilla extract
- 4 oz melted dark chocolate (or semi-sweet chocolate)
- For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 3–4 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the Cake
- Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add oil, eggs, buttermilk, melted chocolate, and vanilla. Mix until combined.
- Slowly pour in hot coffee (or hot water). Batter will be thin.
- Divide into pans and bake 25–30 minutes, until a toothpick comes out clean.
- Cool the layers completely before frosting.
- Make the Frosting
- Beat butter until creamy and pale.
- Add powdered sugar, cocoa powder, cream, vanilla, and salt.
- Beat until smooth, light, and fluffy. Add more cream if needed.
- Assemble
- Place the first cake layer on a plate and spread frosting.
- Add the second layer and frost the entire cake.
- Decorate with chocolate curls, chocolate chips, or cocoa dust.
Notes
- Coffee enhances the chocolate flavor—no coffee taste remains.
- For extra richness, add ½ cup mini chocolate chips to the batter.
- You can use two 9-inch pans; reduce bake time slightly.
- Cake layers can be baked a day ahead and chilled.
- Prep Time: 25
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American