If you have a serious love for chocolate and crave a dessert that feels both indulgent and comforting, this Double Chocolate Cake with Rich Cocoa Frosting Recipe is going to become your new best friend in the kitchen. Every bite melds moist, deeply chocolatey cake with a luscious, fluffy cocoa frosting that’s just the right balance of sweet and rich. Made with simple pantry staples and a little magic from coffee to intensify the chocolate flavor, this cake is perfect for celebrations, cozy evenings, or whenever you need a pick-me-up that’s truly decadent. Trust me, once you try this recipe, you’ll love sharing it as much as you love eating it.
Ingredients You’ll Need
As with many classic cakes, the magic here comes from simple but essential ingredients that each play a crucial role. From the all-purpose flour that gives structure to the cake, to the hot coffee that surprisingly boosts the chocolate taste without overpowering it, every element is there to create the perfect texture, flavor, and color in this delightful dessert.
- 1 3/4 cups all-purpose flour: The foundation that creates a tender crumb and sturdy base for the cake.
- 3/4 cup unsweetened cocoa powder: Delivers the intense chocolate flavor and rich color.
- 2 cups granulated sugar: Adds sweetness and helps with the cake’s moist texture.
- 2 teaspoons baking soda: A leavening agent that ensures your cake rises beautifully and stays light.
- 1 teaspoon baking powder: Works together with baking soda for perfect lift and texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the chocolate notes.
- 2 large eggs: Bind the ingredients together and add richness.
- 1 cup buttermilk: Adds moisture and tenderness, giving the cake a soft crumb.
- 1/2 cup vegetable oil: Keeps the cake moist over time and contributes to tenderness.
- 2 teaspoons vanilla extract: Enhances the flavor complexity of the chocolate.
- 1 cup hot coffee (or hot water): Amplifies the cocoa flavors without adding coffee taste.
- 1 cup semi-sweet chocolate chips: Provide melty, gooey bursts of chocolate throughout the cake.
- For the Frosting:
- 1 cup unsalted butter, softened: Creates the creamy base for the frosting.
- 3 1/2 cups powdered sugar: Sweetens the frosting and gives it structure.
- 1/2 cup unsweetened cocoa powder: Adds deep chocolate richness to the frosting.
- 1/2 teaspoon salt: Balances sweetness and highlights the chocolate.
- 1/3 cup heavy cream: Makes the frosting luxuriously smooth and spreadable.
- 2 teaspoons vanilla extract: Rounds out the flavor with sweet warmth.
How to Make Double Chocolate Cake with Rich Cocoa Frosting Recipe
Step 1: Get Your Oven and Pans Ready
Start by preheating your oven to 350°F and prepare two 9-inch round cake pans by greasing them well. Line the bottoms with parchment paper to ensure easy release after baking. This small prep step saves you from cake pan struggles later and sets you up for success.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt. This blend of dry ingredients forms the backbone of the cake, distributing all the raising agents and flavor uniformly.
Step 3: Add the Wet Ingredients
Into the bowl, add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat this mixture on medium speed for about two minutes until it becomes smooth and well combined. This step ensures a silky batter that will bake up moist and tender.
Step 4: Incorporate the Hot Coffee
Slowly pour in the hot coffee (or hot water if you prefer) while mixing gently until fully incorporated. Don’t worry if the batter looks thin—that’s exactly what it should be. The heat from the coffee intensifies the cocoa, making your cake extraordinarily chocolatey.
Step 5: Fold in the Chocolate Chips
Last but not least, gently fold in the semi-sweet chocolate chips for little nuggets of melty chocolate throughout each slice. Be careful not to overmix, or you might end up with tough spots in your cake.
Step 6: Bake the Cake Layers
Divide the batter evenly between your prepared pans and place them in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
Step 7: Make the Rich Cocoa Frosting
While the cakes cool, whip up the frosting by beating the softened butter on medium speed until light and fluffy. Sift in the powdered sugar and cocoa powder to avoid lumps, add salt, and mix everything on low speed until combined. Then slowly pour in the heavy cream and vanilla extract, increasing the speed to high until you get a fluffy, spreadable frosting that’s ready to decorate.
Step 8: Frost and Assemble Your Double Chocolate Cake with Rich Cocoa Frosting Recipe
Once the cake layers have cooled completely, spread a generous layer of frosting on one cake layer, then place the second layer on top and cover the entire cake with the remaining frosting. Smooth the surface or get creative with swirls and textures using an offset spatula.
How to Serve Double Chocolate Cake with Rich Cocoa Frosting Recipe
Garnishes
Sprinkle your cake with chocolate shavings, a pinch of sea salt, or even a handful of fresh raspberries to add visual appeal and a flavor contrast. Each garnish can bring a new dimension to the classic chocolate flavor and make the cake feel extra special.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream, a dollop of whipped cream, or a simple bowl of fresh berries to complement the richness of the chocolate. A hot cup of coffee or milk also pairs wonderfully to balance the intense chocolate flavors.
Creative Ways to Present
For birthdays or celebrations, top the cake with chocolate curls or drizzle with a silky ganache. You can also cut the cake into mini cupcakes or layer it into a trifle with whipped cream and berries for a stunning dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Double Chocolate Cake with Rich Cocoa Frosting Recipe covered in an airtight container at room temperature for up to 2 days. If you want it to last longer, refrigerate it to maintain freshness for up to 5 days, but bring it back to room temperature before serving for the best taste and texture.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. When ready to serve, thaw overnight in the refrigerator and then frost as usual. The frosting can also be frozen in an airtight container and whipped again briefly before spreading.
Reheating
If refrigerated or frozen, let the cake come to room temperature naturally. Avoid microwaving to prevent melting the frosting, but if you prefer warm cake, heat a slice gently for 10–15 seconds in the microwave, being careful not to overdo it.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
Yes, you can, but to mimic the tanginess of buttermilk, add one tablespoon of lemon juice or white vinegar to one cup of regular milk and let it sit for 5 minutes before using. This will help maintain the cake’s tenderness and flavor.
Does the coffee flavor come through in the cake?
No, the coffee does not make the cake taste like coffee. It simply enhances the depth of the chocolate flavor, making it richer and more robust without any noticeable coffee taste.
Can I use milk chocolate chips instead of semi-sweet?
Absolutely! Using milk chocolate chips will make the cake sweeter and a bit creamier. Semi-sweet adds a nice balance of sweetness and bitterness, but feel free to customize to your preference.
Is this Double Chocolate Cake with Rich Cocoa Frosting Recipe suitable for freezing after it is frosted?
It’s best to freeze the cake layers unfrosted and add the frosting after thawing to preserve texture and flavor. Freezing a frosted cake can sometimes cause the frosting to separate or become grainy.
How do I make sure my cake layers come out perfectly even?
Use a kitchen scale to divide the batter evenly between the pans or measure the cups of batter to ensure equal amounts. You can also gently tap the pans on the counter before baking to release any air bubbles for an even rise.
Final Thoughts
I can’t recommend this Double Chocolate Cake with Rich Cocoa Frosting Recipe enough if you want a dessert that feels both special and utterly comforting. The way the chocolate melds with the creamy frosting is pure joy, and it’s all surprisingly easy to make with ingredients you likely already have. So don’t hesitate—bake this cake, share it with loved ones, and enjoy every rich, chocolatey bite together.
Print
Double Chocolate Cake with Rich Cocoa Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Double Chocolate Cake is a rich and moist chocolate layer cake perfect for any celebration. Made with a blend of cocoa powder, hot coffee to enhance the chocolate flavor, and studded with semi-sweet chocolate chips, it delivers deep chocolate goodness. Topped with a luscious homemade chocolate buttercream frosting, this dessert is sure to satisfy any chocolate lover’s cravings.
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
- 1 cup semi-sweet chocolate chips
Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy cake removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed using a mixer for about 2 minutes until the batter is smooth and evenly mixed.
- Incorporate Coffee: Slowly pour in the hot coffee (or hot water) while mixing until fully incorporated. The batter will be thin, which is normal and helps keep the cake moist.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter using a spatula to evenly distribute them without overmixing.
- Divide and Bake: Evenly divide the batter between the prepared pans. Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully remove them from the pans and transfer to wire racks to cool completely before frosting.
- Make the Frosting: Beat the softened butter on medium speed until light and fluffy. Sift in the powdered sugar and cocoa powder, then add salt. Mix on low speed until combined.
- Add Cream and Vanilla: Gradually add the heavy cream and vanilla extract while beating. Increase the speed to high and beat until the frosting is fluffy and spreadable.
- Frost the Cake: Once the cake layers are completely cool, spread the chocolate frosting evenly over the top of one layer. Place the second layer on top and frost the top and sides. Decorate as desired.
Notes
- The hot coffee enhances the chocolate flavor without imparting a coffee taste.
- For extra decadence, consider topping the cake with chocolate shavings or a ganache drizzle.
- Cake layers can be baked ahead of time and frozen to simplify assembly on the day of serving.
