Double Chocolate Layer Cake

Double Chocolate Layer Cake is a delightful dessert that combines the rich flavors of chocolate with a moist and fluffy texture. Perfect for birthdays, celebrations, or just a sweet treat at home, this cake is sure to satisfy any chocolate lover’s cravings. With two layers of chocolate cake and a creamy chocolate frosting, it’s a showstopper that’s easy to make!

Why Make This Recipe

If you want to impress family and friends with a homemade cake, this Double Chocolate Layer Cake is the way to go. It’s simple enough for beginners yet delicious enough for seasoned bakers. Plus, the combination of chocolate layers and a delectable dulce de leche filling makes it truly special. Whether you serve it at a party or enjoy it on a quiet evening, this cake is a wonderful addition to any occasion.

How to Make Double Chocolate Layer Cake

Making this Double Chocolate Layer Cake is straightforward and fun! Follow these steps to create a delicious and beautiful cake that everyone will love.

Ingredients:

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 cup hot coffee
1 cup chocolate chips
1 cup unsalted butter (softened)
1/2 cup unsweetened cocoa powder (for frosting)
3 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup chocolate chips (melted, for frosting)
1 cup heavy cream
1 cup dulce de leche

Directions:

Preheat your oven to 350 degrees F (175 degrees C) and grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and hot coffee.
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in the chocolate chips.
Pour the batter evenly into the prepared cake pans and bake for 30 to 35 minutes. A toothpick inserted into the center should come out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
For the frosting, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk and vanilla extract, until smooth.
Stir in the melted chocolate chips.
For the filling, whip the heavy cream until stiff peaks form, then gently fold in the dulce de leche.
To assemble, place one cake layer on a serving plate. Spread the dulce de leche filling over the top, then add the second cake layer on top.
Frost the entire cake with the chocolate frosting. If desired, decorate with chocolate shavings or more chocolate chips.

How to Serve Double Chocolate Layer Cake

Serve this delicious cake at room temperature. You can slice it into generous pieces and enjoy it with a glass of milk or a scoop of ice cream for an extra special touch. This cake makes an impressive centerpiece for any dessert table!

How to Store Double Chocolate Layer Cake

Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. For best results, let the cake come to room temperature before serving.

Tips to Make Double Chocolate Layer Cake

Make sure your ingredients are at room temperature for better mixing.
Use high-quality cocoa powder for a richer chocolate flavor.
Do not overbake the cakes. Check for doneness a few minutes before the suggested baking time.
Feel free to add more chocolate chips to the batter for an extra chocolatey treat!

Variation

For a fun twist, you can add different flavors to the frosting. Consider adding a hint of espresso powder for a mocha flavor or a few teaspoons of orange zest for a chocolate-orange combination.

FAQs

1. Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead. Just wrap them tightly in plastic wrap and store them at room temperature. Frost them right before serving.

2. Can I freeze Double Chocolate Layer Cake?
Absolutely! You can freeze the cake layers wrapped in plastic wrap and aluminum foil for up to three months. Thaw them in the refrigerator overnight before frosting.

3. What if I don’t have buttermilk?
No worries! You can make a homemade substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.

Enjoy making and serving this delightful Double Chocolate Layer Cake! Your family and friends will surely love it.