Double Chocolate Cake Recipe

Name: Double Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 cups sifted cake flour; 1 tsp baking soda; 1/2 tsp salt; 2 cups powdered sugar, divided; 1 cup buttermilk, divided; 1/2 cup unsweetened cocoa powder; 1 tsp vanilla extract; 1/2 cup (1 stick) unsalted butter, room temperature; 2 large eggs; Icing:; 3/4 cup water; 1/2 cup sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 3/4 cup sour cream; 2 tsp vanilla extract; 2 cups sifted powdered sugar; 1 1/2 cups unsweetened cocoa powder; 1/2 cup whole milk

Servings: persons

Cake:
2 cups sifted cake flour
1 tsp baking soda
1/2 tsp salt
2 cups powdered sugar, divided
1 cup buttermilk, divided
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Icing:
3/4 cup water
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sour cream
2 tsp vanilla extract
2 cups sifted powdered sugar
1 1/2 cups unsweetened cocoa powder
1/2 cup whole milk

1
Cake:
2
Preheat oven to 350 degrees Fahrenheit. Butter two 9-inch cake pans with 1 1/2 inch high sides. Dust with powdered sugar. Line pan bottoms with parchment paper rounds. Sift flour, baking soda, and salt into medium bowl. Whisk 1 cup powdered sugar, 1/2 cup buttermilk, and cocoa powder in another medium bowl until smooth. Whisk remaining 1/2 cup buttermilk and vanilla in small bowl. Using electric mixer, beat butter in large bowl until creamy. Add remaining 1 cup powdered sugar; beat until smooth. Add eggs 1 at a time, beating to blend after each addition. Beat in cocoa mixture. Add flour mixture in 3 additions alternately with vanilla-buttermilk mixture in 2 additions, beating to blend after each addition.
3
Divide batter between prepared pans. Bake until tester inserted into centers comes out clean, about 25 minutes. Cool 10 minutes in pans on rack. Invert cakes onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
4
Icing:
5
Bring 3/4 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Boil until syrup is reduced to 3/4 cup, about 2 minutes. Cool.
6
Using electric mixer, beat butter in medium bowl until smooth. Beat in sour cream and vanilla. Gradually beat in powdered sugar and cocoa powder, then 1/2 cup milk.
7
Cut cakes horizontally in half. Place 1 cake layer on plate. Brush with 3 tablespoons syrup. Spread 1/2 cup icing over. Place second cake layer atop icing. Repeat sequence 2 more times. Brush top layer with remaining 3 tablespoons syrup. Cover top and sides of cake with remaining icing.
8
DO AHEAD Can be made 2 days ahead. Cover with cake dome and chill. Let stand 1 hour at room temperature bfore serving. Cut into slices and serve.

1878

kcal

Calories

113

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cake:, 2 cups sifted cake flour, 1 tsp baking soda, 1/2 tsp salt, and more.

Yes, Double Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Cake

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