Decadent Double Chocolate Layer Cake with Rich Buttercream Recipe
If you are craving something truly indulgent that will wow friends and family, this Decadent Double Chocolate Layer Cake with Rich Buttercream Recipe is your new best friend in the kitchen. Every bite is a luscious celebration of deep chocolate flavor, brought to life by tender, moist cake layers paired with a silky, dreamy buttercream that seems to melt on your tongue. Whether you’re baking for a special occasion or simply want to treat yourself, this cake offers the perfect combination of texture, richness, and that elegant homemade touch that makes dessert unforgettable.
Ingredients You’ll Need
The magic of this Decadent Double Chocolate Layer Cake with Rich Buttercream Recipe lies in its thoughtful but simple ingredients. Each one plays a starring role, whether it’s providing the perfect structure, adding that intense chocolate kick, or contributing to the luscious texture of the buttercream frosting. From Dutch-processed cocoa to smooth buttermilk, these essentials balance perfectly for a cake that’s truly exceptional.
- 2 cups all-purpose flour: The foundation that ensures a tender crumb and perfect texture for your cake layers.
- 2 cups granulated sugar: Adds sweetness and helps create that beautiful soft crumb.
- 3/4 cup Dutch-processed cocoa powder, sifted: Delivers deep, rich chocolate flavor and enhances the cake’s dark color.
- 2 tsp baking soda: Helps the cake rise beautifully and keeps it light.
- 1 tsp baking powder: Supports the leavening process to give you fluffy layers.
- 1 tsp salt: Balances the sweetness and brings out the chocolate’s depth.
- 1/2 cup vegetable oil: Keeps the cake moist and tender without overwhelming the chocolate notes.
- 1 cup buttermilk, room temperature: Adds acidity for a lovely tang and helps with a soft crumb.
- 1 cup hot water or hot coffee: Intensifies chocolate flavor and helps dissolve cocoa powder evenly.
- 2 large eggs, room temperature: Bind everything together while enriching the texture.
- 2 tsp vanilla extract: Adds warmth and complexity to balance the chocolate.
- 6 large egg whites: Whipped to stiff peaks, they create the airy texture in the buttercream frosting.
- 2 cups granulated sugar: Used in the buttercream to sweeten and stabilize the meringue base.
- 2 cups unsalted butter, room temperature: The luxurious element that gives the frosting its creamy richness.
- 10 oz good quality dark chocolate, chopped and melted: Brings intense chocolate depth and silky smoothness to the frosting.
- Chocolate curls or sprinkles for decoration: Add a playful, elegant finishing touch that makes this cake even more irresistible.
How to Make Decadent Double Chocolate Layer Cake with Rich Buttercream Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper, then dust them with cocoa powder to prevent sticking. This simple prep ensures your layers will come out perfectly smooth and ready to be frosted.
Step 2: Mix the Dry Ingredients
In your stand mixer, combine the flour, sugar, sifted Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mixing these together well guarantees your cake will have an even distribution of flavors and textures.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the vegetable oil, room temperature buttermilk, hot water or coffee, eggs, and vanilla extract. The warm liquid helps dissolve the cocoa and sugar, while the buttermilk adds that lovely tender crumb.
Step 4: Blend Wet and Dry Mixtures
Gradually add your wet ingredients to the dry mix, starting at low speed so you don’t get cocoa powder flying everywhere. Once combined, increase the speed and mix for 2–3 minutes; this aerates the batter, giving you a light, fluffy cake.
Step 5: Bake Your Cake Layers
Divide the batter evenly between your prepared pans and bake them for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached. Let your cakes cool completely on a wire rack before frosting.
Step 6: Create the Rich Chocolate Buttercream
For the luscious buttercream, start by heating your egg whites with sugar over simmering water until the sugar dissolves—this is the dupe meringue base. Whip until you get stiff peaks, then add softened butter gradually, mixing until silky. Finally, fold in the melted dark chocolate and mix until smooth. Simple in technique but decadently delicious in the end!
Step 7: Assemble and Frost Your Masterpiece
Place one cake layer on your serving plate and spread a thick layer of buttercream over the top. Add the second layer and cover the entire cake with a thin crumb coat. Chill briefly, then finish with a final smooth layer of frosting. Decorate with chocolate curls or sprinkles to add a stunning finishing touch that will have everyone swooning.
How to Serve Decadent Double Chocolate Layer Cake with Rich Buttercream Recipe
Garnishes
Chocolate curls, shavings, or sprinkles make gorgeous garnishes that add both texture and flair to your cake. You can also try dusting a light sprinkle of cocoa powder or adding fresh raspberries for a pop of color and tartness that pairs beautifully with the rich chocolate.
Side Dishes
Serve your Decadent Double Chocolate Layer Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a classic combo. Fresh berries or a drizzle of caramel sauce also work wonderfully as side additions that elevate the dessert experience.
Creative Ways to Present
For a wow factor, slice your cake into elegant rectangles and plate with a drizzle of chocolate ganache or berry coulis. Alternatively, turn individual slices into layers for mini trifles with extra cream and fruit in glass cups—perfect for sharing and showcasing your pastry skills.
Make Ahead and Storage
Storing Leftovers
This cake stays delightfully fresh when stored in an airtight container in the refrigerator for up to 4 days. The buttercream keeps the cake moist, so it’s just as enjoyable the next day, if not better!
Freezing
If you want to save some for later, you can freeze the baked but unfrosted cake layers, wrapped tightly in plastic wrap and foil, for up to 3 months. Once ready to use, thaw overnight in the fridge before assembling and frosting for best results.
Reheating
Since this cake is best enjoyed cool, reheating is not recommended. However, if you prefer the buttercream a bit softer, let the cake sit at room temperature for about 30 minutes before serving. This enhances the creamy texture without compromising the cake’s integrity.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can, but Dutch-processed cocoa has a smoother, less acidic flavor and darker color, which makes a difference in the cake’s taste and appearance. If using regular cocoa, consider adding a bit more baking soda to balance the acidity.
Is it necessary to use hot coffee instead of hot water?
Hot coffee intensifies the chocolate flavor wonderfully, but if you prefer, hot water works fine and still produces a moist, delicious cake. Coffee just adds that extra depth if you’re feeling like a true chocolate lover’s dream.
Can I make the buttercream without raw egg whites?
This recipe uses a Swiss meringue buttercream technique where the egg whites are heated to a safe temperature with sugar over simmering water, so it’s safe to eat and results in a silky frosting. Using pasteurized egg whites is an alternative for added safety.
How do I prevent my cake layers from cracking or dome-shaped pans?
Ensure even mixing, bake at the recommended temperature, and avoid opening the oven early. Using parchment and dusting with cocoa helps the cake release cleanly. If you want flat layers, you can trim tops or use cake strips around pans to promote even baking.
Can I substitute the buttercream with whipped cream frosting?
While whipped cream frosting is lighter and delightful, it won’t have the same richness and structure as the chocolate buttercream in this recipe. For the signature decadence, the rich buttercream gives the best flavor and stability for layering and decorating.
Final Thoughts
I cannot recommend trying this Decadent Double Chocolate Layer Cake with Rich Buttercream Recipe enough—it’s one of those truly memorable desserts that brings joy with every forkful. The balance of moist cake and glamorous frosting means it’s always the star at any celebration or cozy night in. So go ahead, gather your ingredients, and treat yourself to this unforgettable chocolate indulgence!
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Decadent Double Chocolate Layer Cake with Rich Buttercream Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
Description
This rich and moist Chocolate Cake features a perfectly balanced cocoa flavor enhanced by dark chocolate buttercream frosting. Made with Dutch-processed cocoa and layered with a silky chocolate buttercream, this cake is ideal for celebrations and chocolate lovers alike. Its tender crumb and indulgent frosting make it a classic homemade dessert that’s both impressive and delicious.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk, room temperature
- 1 cup hot water or hot coffee
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Buttercream Frosting
- 6 large egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter, room temperature
- 10 oz good quality dark chocolate, chopped and melted
Decoration
- Chocolate curls or sprinkles for decoration
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper and dust them with cocoa powder to prevent sticking.
- Combine Dry Ingredients: In a stand mixer bowl, sift together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mix well to ensure even distribution of leavening agents and cocoa.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, room-temperature buttermilk, hot water or hot coffee, eggs, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry: Gradually add the wet mixture into the dry ingredients while mixing on low speed to avoid flour flying out. Once combined, increase the speed to medium and mix for 2-3 minutes until the batter is smooth and well aerated.
- Bake the Cake Layers: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on wire racks.
- Prepare the Buttercream: Place egg whites and sugar in a heatproof bowl over simmering water (double boiler method). Whisk constantly until the mixture is hot and sugar is dissolved. Transfer to a stand mixer and whip on high speed until stiff peaks form and mixture has cooled to room temperature.
- Add Butter and Chocolate: Gradually add room-temperature unsalted butter to the meringue, beating until smooth and silky. Fold in the melted dark chocolate until fully incorporated for a rich chocolate buttercream.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of buttercream on top. Carefully add the second layer and cover the entire cake with a thin crumb coat. Chill the cake for about 30 minutes to set the crumb coat.
- Final Frosting and Decoration: Apply another layer of buttercream evenly over the chilled cake. Decorate with chocolate curls or sprinkles as desired for a professional finish.
Notes
- Using hot coffee instead of water enhances the chocolate flavor without adding coffee taste.
- Make sure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing and texture.
- Chilling the cake between crumb coat and final frosting helps achieve a clean finish.
- Use high-quality dark chocolate for rich, smooth buttercream.
- Store cake covered in the refrigerator and bring to room temperature before serving for best texture and flavor.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
