Double Chocolate Layer Cake

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Ina Garten adds buttermilk to her chocolate cake recipe to keep it moist and light. A bit of coffee in the cake and frosting keeps the sweetness in check.

Active Time:
40 mins
Total Time:
1 hr 30 mins
Yield:
1 (8-inch) layer cake

"This is the most fabulous chocolate cake that I've ever made," Ina Garten declared when F&W ran her recipe in 2007. The cake gets its intense chocolate flavor from cocoa powder bolstered with a small amount of coffee, while the luxurious icing is rich with butter and melted semisweet chocolate. Though you'll want to store your double-layer cake in the fridge, it's best eaten at room temperature, so be sure to take it out in advance of serving.

Ingredients

Cake

  • Butter, for greasing the pan

  • 1 3/4 cups all-purpose flour, plus more for dusting

  • 2 cups sugar

  • 3/4 cup unsweetened cocoa powder

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 1 cup buttermilk

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 cup freshly brewed hot coffee

Frosting

  • 6 ounces semisweet chocolate, coarsely chopped

  • 2 sticks (1/2 pound) unsalted butter, at room temperature

  • 1 large egg yolk

  • 1 teaspoon pure vanilla extract

  • 1 cup plus 1 tablespoon powdered sugar, sifted

  • 1 tablespoon instant coffee granules

  • 2 teaspoons hot water

Directions

Make the cake

  1. Ingredients to make double chocolate layer cake

    Julia Hartbeck

    Gather the ingredients.

  2. Two round cake pans lined with parchment paper and dusted with flour

    Julia Hartbeck

    Preheat the oven to 350°F. Butter two 8- x 2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.

  3. A stand mixer with flour, sugar, cocoa powder, baking soda, baking powder, and salt next to a small bowl of buttermilk, oil, eggs, and vanilla being whisked together.

    Julia Hartbeck

    In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder, and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs, and vanilla.

  4. A hand pouring a glass measuring cup of hot coffee into the bowl of a stand mixer as it mixes

    Julia Hartbeck

    Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

  5. Two parchment paper-lined and flour dusted cake pans with chocolate cake batter

    Julia Hartbeck

    Divide the batter evenly between the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.

  6. A cooling rack with two baked chocolate cake laters

    Julia Hartbeck

    Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool. Peel off the parchment.

Make the frosting

  1. A small glass bowl with melted chocolate being stirred with a spoon

    Julia Hartbeck

    In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool.

  2. A bowl of a stand mixer with beaten butter

    Julia Hartbeck

    In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy.

  3. A stand mixer bowl with beaten butter, egg yolk, vanilla, and powdered sugar

    Julia Hartbeck

    Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the powdered sugar, about 1 minute.

  4. A bowl of a stand mixer with chocolate frosting

    Julia Hartbeck

    In a small bowl, dissolve the instant coffee in 2 teaspoons hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.

  5. A large plate with a frosted chocolate cake

    Julia Hartbeck

    Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

A cake stand with a double chocolate two layer cake with a slice removed

Julia Hartbeck

Make ahead

The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.

Originally appeared: March 2007

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