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5.0 from 3 votes

Double Chocolate Layer Cake

An intensely chocolate layer cake with a shot of espresso and swirls of fudgy buttercream! A simple, but decadent cake perfect for birthday celebrations!

Prep Time
30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings: 12
Calories: 609 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR CHOCOLATE CAKE:
  • 1¾ cups all purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk shaken
  • ½ cup canola oil
  • 2 extra large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup coffee strong brewed
FOR CHOCOLATE ICING:
  • 1 cup butter (2 sticks)
  • 4 ounces semi-sweet chocolate
  • 2 ounces unsweetened chocolate
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 teaspoon instant espresso powder dissolved in two teaspoons hot tap water
  • Sprinkles optional

Instructions

    Cup of Yum
  1. Preheat oven to 350°. Spray two 9-inch pans with vegetable spray. Cut two rounds of parchment to fit easily into the bottom of the pans. Line the pans with the parchment paper and spray again with vegetable spray. Set aside.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk together until well combined.
  3. In a small bowl, or two cup measuring cup, add the buttermilk, canola oil, eggs and vanilla and whisk to combine.
  4. With your mixer on low-medium speed, slowly add the liquids to the dry ingredients until just incorporated. Mix in the coffee, scraping the bottoms and sides to make sure everything is well combined.
  5. Pour the cake batter evenly into the two cake pans and bake in the oven for 30-35 minutes or until a cake tester comes out clean. Remove the pans from the oven and let the cakes cool to room temperature.
  6. While the cakes are cooling, make the frosting. Add the chocolate to a small bowl and microwave in 15-20 second increments, stirring between each, until the chocolate has melted and is glossy and smooth. Set aside.
  7. In a large bowl, beat the butter until light and airy. Beat in the vanilla and powdered sugar until smooth. Add the melted chocolate and the espresso concentrate and beat until well combined.
  8. Remove one of the cakes from the pan and place upside down on a cake platter. Add about 3/4 cup of icing to the center of the cake and use an offset spatula to spread the frosting over the surface of the cake. Top with the second tier (upside down again) and add the remaining frosting to the top of the cake. Spread evenly over the top and sides of the cake. Scatter your favorite sprinkles or other cake decorations if desired.

Nutrition Information

Calories 609kcal (30%) Carbohydrates 78g (26%) Protein 6g (12%) Fat 33g (51%) Saturated Fat 15g (75%) Cholesterol 77mg (26%) Sodium 550mg (23%) Potassium 284mg (8%) Fiber 3g (12%) Sugar 57g (114%) Vitamin A 560IU (11%) Calcium 67mg (7%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 609

% Daily Value*

Calories 609kcal 30%
Carbohydrates 78g 26%
Protein 6g 12%
Fat 33g 51%
Saturated Fat 15g 75%
Cholesterol 77mg 26%
Sodium 550mg 23%
Potassium 284mg 6%
Fiber 3g 12%
Sugar 57g 114%
Vitamin A 560IU 11%
Calcium 67mg 7%
Iron 3.2mg 18%

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