Prepare to be enchanted by this Double Chocolate Cake – an exceptionally moist and intensely rich chocolate masterpiece, generously topped with a sinfully smooth fudge chocolate frosting. It’s truly the dream dessert for every chocolate lover!
If your heart beats for irresistible chocolate desserts, you must also try our delightful Chocolate Mousse or a comforting slice of Chocolate Pound Cake. These treats promise to satisfy even the most fervent chocolate cravings, much like our star recipe today.
The Ultimate Double Chocolate Cake Recipe
Every baker needs that one go-to chocolate cake recipe – a reliable, show-stopping dessert that consistently delivers pure chocolate bliss. For me, and soon for you, this Double Chocolate Cake is exactly that. It’s more than just a cake; it’s an experience, a symphony of deep cocoa flavors and luxurious textures that will leave you craving another bite.
Whether you’re celebrating a milestone birthday, hosting a cozy family gathering, or simply need a spectacular dessert to brighten any ordinary day, this cake rises to every occasion. The cake itself boasts an incredibly moist crumb, thanks to a secret ingredient we’ll explore, and is saturated with an intense chocolate flavor that is both comforting and sophisticated. Complementing this is a fudgy, sweet, and utterly divine frosting that melts in your mouth. This isn’t just a cake for chocolate lovers; it’s a cake designed for devoted chocoholics who appreciate depth, richness, and perfect balance in their dessert.
My Journey to the Perfect Chocolate Cake
My quest for the ultimate chocolate cake began during a recent exploration of my local library’s cookbook collection. While they boast an impressive array, many of the titles are classics, predating some of the newer, trendier baking books. Yet, amidst the shelves, I discovered a gem: The Cake Book by Trish Boyle. I had heard whispers and praise for this particular book across numerous baking blogs, and the opportunity to finally delve into its pages was one I couldn’t pass up.
Flipping through its enticing recipes, I found myself torn between several magnificent chocolate layer cakes. However, the allure of a sour cream chocolate cake caught my attention. Sour cream, known for its ability to add incredible moisture and a subtle tang to baked goods, promised a cake that was far from dry or bland. Paired with her promised fudgy chocolate frosting, I knew I had found the recipe to try.
The Unforgettable First Bite: A Family Favorite is Born
I embarked on baking this chocolate marvel the night before, allowing ample time for the layers to cool. To my delight, the cake batter came together effortlessly, a testament to a well-written and balanced recipe. After the cake layers had baked and cooled, I carefully leveled them, trimming off the slightly domed tops to ensure a perfectly flat surface for frosting. The leftover scraps, a baker’s secret indulgence, were placed in a bowl on the side.
As I started preparing dinner, my husband, drawn by the enticing aroma of fresh chocolate cake, wandered into the kitchen. Without hesitation, he picked up a scrap of cake, tasting it tentatively. His eyes widened, and before I knew it, he took another piece, and then another! He declared it, without a shadow of a doubt, the best chocolate cake he had ever tasted, even suggesting we simply eat chocolate cake for dinner!
His enthusiastic reaction confirmed what I already suspected: this cake is truly exceptional. Its moisture is unparalleled, and the chocolate flavor is deep without being overwhelming. It strikes that perfect balance, making it utterly addictive. While the fudgy frosting is a magnificent companion, the cake layers themselves are so incredibly good that they could almost stand alone. I’ve even considered serving it with just a dusting of powdered sugar, allowing the pure, unadulterated flavor of the cake to shine through.
Tips for Baking Your Best Double Chocolate Cake
Achieving a bakery-quality chocolate cake at home is easier than you think with a few simple tips:
- Room Temperature Ingredients: Ensure your eggs, sour cream, and butter for the cake are at room temperature. This allows them to emulsify better, creating a smoother batter and a more even crumb.
- Proper Pan Preparation: Don’t skip greasing, lining with parchment, and flouring your cake pans. This prevents sticking and ensures your beautiful cake layers release easily.
- Sifting Dry Ingredients: Sifting flour, cocoa powder, baking soda, and salt together removes lumps and ensures uniform distribution, leading to a lighter, more consistent texture.
- Don’t Overmix: Mix until just combined. Overmixing develops gluten, which can lead to a tough cake. Scrape down the bowl frequently to ensure everything is incorporated.
- Cooling is Crucial: Allow the cakes to cool in their pans for the recommended time before inverting them onto wire racks. This helps the cake set and prevents it from breaking. Make sure they are completely cool before frosting.
Crafting the Perfect Fudge Frosting
The frosting is the crowning glory of this cake. Melting both unsweetened and bittersweet chocolate provides a depth of flavor that is simply irresistible. Ensure the melted chocolate cools to tepid before adding it to the butter and sugar mixture; hot chocolate can seize or melt the butter, resulting in a grainy frosting.
The addition of heavy cream is key to achieving that wonderfully spreadable, fudgy consistency. Add it gradually, a tablespoon at a time, until your frosting reaches the desired texture. A quick beat on high speed at the end will aerate it slightly, making it even more luscious.
More Celebration-Worthy Desserts
If you’re planning a special occasion or just love baking delightful treats, explore these other fantastic recipes from our collection:
- Funfetti Frosting – Bright, colorful, and perfect for a festive cake!
- Sour Cream Cheesecake – A creamy, tangy cheesecake that’s a crowd-pleaser.
- Pistachio Pudding Cake – An unexpectedly delicious and vibrant green cake.
- Almond Joy Candy Bar Filled Chocolate Bundt Cake – A chocolate and coconut dream in bundt form.
- Dark Chocolate Cake with Nutella Buttercream – For those who adore the rich combination of dark chocolate and hazelnut.
- Red Velvet Ice Cream Cake Recipe – A cool and creamy twist on a classic favorite.
LOOKING FOR MORE FREE, FAMILY-FRIENDLY RECIPES?
Subscribe to my free recipe newsletter to get delicious new recipes delivered straight to your inbox each week! For daily culinary inspiration and family-friendly ideas, find me sharing more on Pinterest, Facebook, and Instagram.
Double Chocolate Cake
Deborah Harroun
30 minutes
30 minutes
30 minutes
1 hour
30 minutes
16 servings
Dessert
American
Pin
This recipe is designed for 16 servings.
Ingredients
Cake:
- 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 or other neutral oil
- 1 1/4 cups ice-cold water
Frosting:
- 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*
Instructions
- 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.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 - In another medium bowl, whisk the eggs lightly. Add the sour cream and vanilla and whisk until blended.3 large eggs,
2/3 cup sour cream,
1 tablespoon vanilla extract - 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.10 tablespoons unsalted butter,
2/3 cup vegetable oil,
1 1/4 cups ice-cold water - 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.3 ounces unsweetened chocolate,
3 ounces bittersweet chocolate - Place the softened 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.1 cup unsalted butter,
3 cups powdered sugar*,
1 tablespoon vanilla extract,
1 tablespoon heavy whipping cream* - To assemble the cake, level the cooled cake layers, if needed. Place one layer on a cake stand or serving plate. Spread a generous 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, smoothing it evenly for a professional finish.
Recipe Notes:
*When this recipe was originally posted, it called for 2 cups of powdered sugar and no heavy cream in the frosting. The updated measurements listed here create an even richer and more spreadable fudge frosting.
Make-Ahead Tips: Cake layers can be baked, wrapped tightly in foil, and stored at room temperature for 2-3 days in advance. The frosting can be prepared and stored in an airtight container at room temperature for up to 3 hours, or refrigerated for up to 5 days. If refrigerated, allow it to come to room temperature and re-whip briefly before using to restore its smooth consistency.
High Altitude Adjustments: For baking at high altitudes, I recommend removing 2 tablespoons of sugar from the cake batter and adding 2 additional tablespoons of ice water. Additionally, baking the cake at a slightly higher temperature, around 365ºF, can help achieve the best results.
The extra buttercream for decorative piping on top is not included in the main recipe measurements.
Nutrition information provided is an estimate only. Various brands and products can significantly change the nutritional counts.
Nutrition Information
Carbohydrates: 71g (24%),
Protein: 5g (10%),
Fat: 37g (57%),
Saturated Fat: 18g (113%),
Polyunsaturated Fat: 16g,
Trans Fat: 0g,
Cholesterol: 90mg (30%),
Sodium: 1382mg (60%),
Fiber: 3g (13%),
Sugar: 52g (58%)
chocolate cake, chocolate layer cake, layer cake, sour cream chocolate cake, fudge frosting