If you’re on the hunt for a dessert that truly satisfies your deepest chocolate cravings, this Double Chocolate Cake Recipe is just the ticket. Rich, moist, and layered with intense chocolate flavor, it’s a chocolate lover’s dream come true. The secret lies in the blend of smooth cocoa powder and melty chocolate chips, all brought together with the comforting warmth of brewed coffee that elevates the depth without a dash of bitterness. Whether you’re baking for a special occasion or simply treating yourself, this cake promises each bite to be a celebration of luscious, chocolaty goodness.
Ingredients You’ll Need
Gathering ingredients for this Double Chocolate Cake Recipe is straightforward, and each one plays an important role to get that perfect balance of texture, flavor, and richness. From the flour and cocoa to the eggs and coffee, everything contributes to the cake’s moist crumb and bold chocolate punch.
- All-purpose flour (1 and 3 quarter cups): Provides structure and a tender crumb to your cake.
- Unsweetened cocoa powder (3 quarter cup): Delivers that intense chocolate flavor that forms the cake’s backbone.
- Granulated sugar (2 cups): Sweetens and adds moisture, ensuring every slice is perfectly luscious.
- Baking powder (1 and 1 half teaspoons): Helps the cake rise and become wonderfully fluffy.
- Baking soda (1 and 1 half teaspoons): Works alongside baking powder for lift and keeps the texture light.
- Salt (1 teaspoon): Balances sweetness and enhances the chocolate’s depth.
- Large eggs (2, room temperature): Binds the ingredients and adds richness.
- Whole milk (1 cup): Adds moisture and richness for tender crumb.
- Vegetable oil (1 half cup): Keeps the cake moist and soft long after baking.
- Vanilla extract (2 teaspoons): Brings a warm, sweet aroma that complements the chocolate.
- Hot brewed coffee (1 cup): Enhances the chocolate flavor deeply without overtaking it.
- Semi-sweet chocolate chips (1 cup): Folded in for bursts of melty, gooey chocolate surprises in every bite.
How to Make Double Chocolate Cake Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F. Grease two 9-inch round cake pans thoroughly and dust them with flour to ensure the cakes release beautifully after baking. This simple step makes a big difference in the final presentation and ease of removal.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. This ensures even distribution of each leavening agent and chocolate component, setting the foundation for a smooth batter.
Step 3: Mix the Wet Ingredients
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat everything together until you see a smooth, homogenous batter—this is the base of your decadent cake.
Step 4: Add the Hot Coffee
Slowly stir in the hot brewed coffee. The hot liquid thins the batter and helps unleash the cocoa’s full flavor, making the crumb moist and tender without a hint of coffee bitterness. You’ll notice the batter become beautifully thin and glossy.
Step 5: Fold in the Chocolate Chips
Gently fold in the semi-sweet chocolate chips. These will melt during baking creating pockets of sweet, melty chocolate that make every bite wonderfully indulgent.
Step 6: Bake and Cool
Divide the batter evenly between the prepared pans. Place them in the oven to bake for about 30 to 35 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs. Once baked, allow the cakes to cool in the pans for 10 minutes, then transfer them onto wire racks so they cool completely before frosting.
How to Serve Double Chocolate Cake Recipe
Garnishes
Simple garnishes like a dusting of powdered sugar or a scattering of chocolate shavings can add a beautiful finishing touch. For a more decadent twist, a drizzle of chocolate ganache or a few fresh raspberries bring an elegant contrast in flavor and color.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance its rich chocolate intensity with creamy coolness. Fresh berries or even a spoonful of homemade berry compote also brighten the plate perfectly.
Creative Ways to Present
Consider serving single slices on dessert plates with a sprig of mint or edible flowers for a café-style experience at home. For celebrations, assemble this cake into a layered creation between chocolate buttercream, then decorate with piped rosettes and chocolate curls for a showstopper centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap and store it at room temperature for up to two days or refrigerate if it has frosting. Proper storage keeps it moist and flavorful, so you won’t miss a crumb.
Freezing
This Double Chocolate Cake Recipe freezes beautifully. Wrap each cooled layer separately in plastic wrap and then aluminum foil to prevent freezer burn. Frozen cakes maintain great texture for up to three months and thaw quickly at room temperature when you’re ready to enjoy.
Reheating
If you prefer your cake slightly warm, microwave a slice for 15 to 20 seconds. The chocolate chips will soften delightfully, reviving the cake’s melt-in-your-mouth appeal without drying it out.
FAQs
Can I use instant coffee instead of brewed coffee?
Yes, dissolved instant coffee works well to enhance the chocolate flavor without adding a strong coffee taste. Just make sure it’s hot when mixing into the batter for the best effect.
Is this cake suitable for freezing after frosting?
It’s best to freeze the cake layers unfrosted for optimal texture. Frosted cakes can be frozen, but the frosting might change texture slightly upon thawing, especially if it contains dairy.
Can I substitute cocoa powder with melted chocolate?
You could try, but the cake’s texture will change significantly. Cocoa powder provides dry chocolate flavor and structure, while melted chocolate adds fat and moisture. This recipe balances both with cocoa powder and chocolate chips for the perfect double chocolate experience.
How can I make this cake vegan?
To veganize this Double Chocolate Cake Recipe, replace eggs with flaxseed meal or a commercial egg replacer, swap whole milk for a plant-based alternative, and use dairy-free chocolate chips. You might also want to choose a vegan frosting to keep it fully plant-based.
What frosting pairs best with this Double Chocolate Cake Recipe?
Classic chocolate buttercream or silky chocolate ganache are excellent choices to complement the rich chocolate layers, enhancing flavor without overwhelming. For variety, try cream cheese frosting for a tangy balance.
Final Thoughts
There’s something magical about crafting a cake as deeply satisfying and crowd-pleasing as this Double Chocolate Cake Recipe. It’s rich yet tender, elegantly simple yet impressively delicious. Nothing beats sharing this luscious chocolate delight with friends and family or indulging yourself on a cozy night in. So go ahead, dive in, and let every bite remind you why chocolate is truly the world’s favorite treat.
Print
Double Chocolate Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Double Chocolate Cake recipe offers a rich and moist chocolate cake that’s perfect for any celebration or chocolate craving. Featuring a blend of cocoa powder and semi-sweet chocolate chips, enhanced with hot brewed coffee to deepen the chocolate flavor, this cake is sure to satisfy chocolate lovers with its tender crumb and decadent taste.
Ingredients
Dry Ingredients
- 1 and 3 quarter cups all-purpose flour
- 3 quarter cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 and 1 half teaspoons baking powder
- 1 and 1 half teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup whole milk
- 1 half cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
Additional
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix until the batter is smooth and well incorporated.
- Incorporate hot coffee: Slowly pour in the hot brewed coffee while stirring gently. The batter will become thin, which is expected and ensures a moist cake.
- Fold in chocolate chips: Carefully fold the semi-sweet chocolate chips into the batter to distribute them evenly without overmixing.
- Divide batter and bake: Divide the batter evenly between the two prepared pans. Place them in the preheated oven and bake for 30 to 35 minutes. The cakes are done when a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto wire racks and let them cool completely before frosting or serving.
Notes
- Hot coffee enhances the chocolate flavor without imparting a coffee taste to the cake.
- This cake pairs wonderfully with chocolate buttercream or ganache frosting for extra indulgence.
