This Double Chocolate Cake is a moist, rich chocolate cake that is topped with a fudge chocolate frosting. It is the perfect cake for any chocoholic!
- 2 2/3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup sour cream, at room temperature
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter, melted and then cooled
- 2/3 cup vegetable oil
- 1 1/4 cups ice-cold water
- 3 ounces unsweetened chocolate
- 3 ounces bittersweet chocolate
- 1 cup unsalted butter, softened
- 3 cups powdered sugar*
- 1 tablespoon vanilla extract
- 1 tablespoon heavy whipping cream*
Preheat the oven to 350ºF. Grease the bottom and the side of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, then grease the parchment paper. Dust the sides and bottom with flour and tap out any excess.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda and salt.
In another medium bowl, whisk the eggs lightly. Add the sour cream and vanilla and whisk until blended.
Place the cooled butter and vegetable oil in a stand mixer fitted with the paddle attachment. Mix together on low speed. Add the cold water and mix to blend. Add the dry ingredients all at once and mix on medium-low for 1 minute. Add the egg mixture, and mix for an additional minute or until well blended, scraping down the sides of the bowl as needed.
Divide the batter evenly between the two prepared baking pans.
Bake the cakes until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool the pans on wire racks for 15 minutes, then invert the cakes onto the wire racks, peel off the paper, and then allow the cakes to cool completely.
To make the frosting, place both the unsweetened and bittersweet chocolate in a stainless steel bowl and place that bowl over a pan of simmering water, making a double boiler. Heat, stirring frequently, until the chocolate is completely melted. Remove from the heat and allow to cool until tepid.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter at medium speed for about 30 seconds. Gradually start adding the powdered sugar, then beat on high until creamy, about 2 minutes. Beat in the vanilla extract. With the mixer on low, add the cooled chocolate, beating until blended, scraping down the sides of the bowl as needed. Add the cream as needed to make the frosting a spreadable consistency. Increase the speed on the mixer and mix until the frosting is slightly aerated, about 1 minute.
To assemble the cake, level the cooled cake layers, if needed. Place one layer on a cake stand or serving plate. Spread a layer of the frosting on the cake, then place the second layer on top. Frost the outside and sides of the cake with the remaining frosting.
Slightly adapted from The Cake Book
*when I originally posted this recipe, there were only 2 cups of powdered sugar, and no heavy cream.
Cake layers can be wrapped in foil and stored at room temperature 2-3 days in advance. Frosting can be stored up to 3 hours at room temperature, or refrigerated up to 5 days. Bring to room temperature before using.
For high altitude: I removed 2 tablespoons of sugar from the cake and added 2 tablespoons of ice water. I also baked the cake at 365ºF.
I made extra buttercream to add to the top. That buttercream is not included in the recipe.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Calories: 622
- Sugar: 52 g
- Sodium: 1382 mg
- Fat: 37 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg