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Double Chocolate Layer Cake

18 INGREDIENTS • 14 STEPS • 2HRS

Double Chocolate Layer Cake

Recipe

4.7

5 ratings
Ina Garten's recipe is everything that a chocolate cake should be, with a deep, rich chocolate flavor and a moist, tender crumb, not to mention velvety swirls of intensely chocolate buttercream. There's coffee in the batter and espresso in the frosting, intensifying the chocolate flavor.
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Ina Garten's recipe is everything that a chocolate cake should be, with a deep, rich chocolate flavor and a moist, tender crumb, not to mention velvety swirls of intensely chocolate buttercream. There's coffee in the batter and espresso in the frosting, intensifying the chocolate flavor.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

2HRS

Total Time

$1.43

Cost Per Serving

Ingredients

Servings
10
us / metric
Espresso
240 mL
Freshly Brewed Espresso
All-Purpose Flour
220 g
All-Purpose Flour
Granulated Sugar
400 g
Granulated Sugar
Unsweetened Cocoa Powder
65 g
Unsweetened Cocoa Powder
Baking Soda
2 tsp
Baking Soda
Baking Powder
1 tsp
Baking Powder
Kosher Salt
1 tsp
Kosher Salt
Buttermilk
240 mL
Buttermilk
Canola Oil
120 mL
Canola Oil
Egg
2
Eggs, room temperature
Vanilla Extract
2 tsp
Vanilla Extract
Butter
240 mL
Butter
Semi-Sweet Chocolate Chips
115 g
Semi-Sweet Chocolate Chips
Unsweetened Chocolate
55 g
Unsweetened Chocolate
Powdered Confectioners Sugar
220 g
Powdered Confectioners Sugar
Ground Coffee
1 tsp
Ground Coffee
Water
2 Tbsp
Hot Water
Sprinkles
to taste
Sprinkles

Nutrition Per Serving

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Calories
726
Fat
38.6 g
Protein
7.6 g
Carbs
94.2 g
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author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Spray two 9-inch pans with vegetable spray. Cut two rounds of parchment to fit easily with the parchment paper and spray again with vegetable spray. Set aside.
step 3
In a large bowl, combine the All-Purpose Flour (220 g), Granulated Sugar (400 g), Unsweetened Cocoa Powder (65 g), Baking Soda (2 tsp), Baking Powder (1 tsp) and Kosher Salt (1 tsp). Whisk together until well combined.
step 3 In a large bowl, combine the All-Purpose Flour (220 g), Granulated Sugar (400 g), Unsweetened Cocoa Powder (65 g), Baking Soda (2 tsp), Baking Powder (1 tsp) and Kosher Salt (1 tsp). Whisk together until well combined.
step 4
In a small bowl, or two measuring cups, add the Buttermilk (240 mL), Canola Oil (120 mL), Eggs (2), and Vanilla Extract (1 tsp) and whisk to combine.
step 4 In a small bowl, or two measuring cups, add the Buttermilk (240 mL), Canola Oil (120 mL), Eggs (2), and Vanilla Extract (1 tsp) and whisk to combine.
step 5
With your mixer on low-medium speed, slowly add the liquids to the dry ingredients until just incorporated. Mix in the Espresso (240 mL), scraping the bottoms and sides to make sure everything is well combined.
step 6
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.
step 6 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.
step 7
Remove the pans from the oven and let the cakes cool to room temperature.
step 8
While the cakes are cooling, make the frosting. Add the Semi-Sweet Chocolate Chips (115 g) and Unsweetened Chocolate (55 g) to a small bowl and heat in a microwave oven in 15 to 20-second increments, stirring between each, until the chocolate has melted and is glossy and smooth. Set aside.
step 9
In a small bowl, combine the Ground Coffee (1 tsp) and Water (2 Tbsp).
step 10
In a large bowl, beat the Butter (240 mL) until light and airy. Beat in the Vanilla Extract (1 tsp) and Powdered Confectioners Sugar (220 g) until smooth. Add melted chocolate and instant espresso in water and beat until well combined.
step 10 In a large bowl, beat the Butter (240 mL) until light and airy. Beat in the Vanilla Extract (1 tsp) and Powdered Confectioners Sugar (220 g) until smooth. Add melted chocolate and instant espresso in water and beat until well combined.
step 11
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).
step 11 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).
step 12
Add the remaining frosting to the top of the cake. Spread evenly over the top and sides of the cake.
step 12 Add the remaining frosting to the top of the cake. Spread evenly over the top and sides of the cake.
step 13
Scatter your favorite Sprinkles (to taste) or other cake decorations if desired.
step 13 Scatter your favorite Sprinkles (to taste) or other cake decorations if desired.
step 14
Serve and enjoy!
step 14 Serve and enjoy!

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