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Double Chocolate Cake

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!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 16 servings
Calories: 622 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda and salt.
  3. In another medium bowl, whisk the eggs lightly.  Add the sour cream and vanilla and whisk until blended.
  4. 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.
  5. Divide the batter evenly between the two prepared baking pans.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Notes

  • Slightly adapted from The Cake Book
  • Slightly adapted from The Cake Book
  • *when I originally posted this recipe, there were only 2 cups of powdered sugar, and no heavy cream.
  • *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.
  • 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.
  • 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.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition Information

Calories 622kcal (31%) Carbohydrates 71g (24%) Protein 5g (10%) Fat 37g (57%) Saturated Fat 18g (90%) Polyunsaturated Fat 16g Trans Fat 0g Cholesterol 90mg (30%) Sodium 1382mg (58%) Fiber 3g (12%) Sugar 52g (104%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 622

% Daily Value*

Calories 622kcal 31%
Carbohydrates 71g 24%
Protein 5g 10%
Fat 37g 57%
Saturated Fat 18g 90%
Polyunsaturated Fat 16g 94%
Trans Fat 0g 0%
Cholesterol 90mg 30%
Sodium 1382mg 58%
Fiber 3g 12%
Sugar 52g 104%

* Percent Daily Values are based on a 2,000 calorie diet.