Description

An indulgent and ultra-moist double chocolate layer cake made with rich cocoa and topped with luscious chocolate cream cheese frosting. Perfect for special occasions or a decadent treat any day.

Ingredients

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

3/4 cup brown sugar

2 large eggs

1 cup buttermilk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup hot water or hot coffee

1/2 cup unsalted butter, softened

8 oz cream cheese, softened

2/3 cup unsweetened cocoa powder

3–4 cups powdered sugar

1 tsp vanilla extract

2–3 tbsp milk or cream (as needed)

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Instructions

Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix the sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth.
Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
Stir in the hot water or coffee until fully combined. The batter will be thin.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the butter and cream cheese together until smooth and creamy.
Add the cocoa powder and gradually beat in the powdered sugar, vanilla, and just enough milk to reach a spreadable consistency.
Once the cakes are completely cool, frost one layer, stack the second on top, and frost the top and sides of the cake.
Chill the cake slightly before slicing for cleaner layers, or serve immediately for a gooey texture.

Notes

Add mini chocolate chips to the batter for extra texture.

Use strong espresso for a mocha twist.

Try a pinch of cinnamon or chili powder for a warm flavor kick.

Swap frosting with ganache or chocolate buttercream for variety.

Store in the fridge for up to 5 days in an airtight container.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 45g
Sodium: 300mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 4g
Protein: 6g
Cholesterol: 55mg