If you aren’t seeking the most fudgy chocolate cake you will ever have, then this isn’t the recipe for you.

This Double Chocolate Cake is a delightful treat that has become a favorite among friends and family. I’ve made this cake on several occasions, and each time it disappears quickly, leaving everyone asking for seconds. My favourite thing to do is leave a fork in the fridge with the cake for convenient indulging!

What makes this cake special is not just the rich, moist chocolate layers but also the heavenly chocolate buttercream that tops it off. This buttercream is smooth, creamy, and packed with chocolate flavor, making it the perfect complement to the cake. Together, they create a dessert experience that is simply unforgettable. Whether you’re celebrating a birthday, hosting a party, or just indulging yourself, this cake is sure to impress.

The best part? This recipe is pretty simple to follow. You don’t need to be a professional baker to create something that looks and tastes amazing. With just a few ingredients and some straightforward steps, you can whip up this delicious cake in no time. Plus, the joy of baking is that you can customize it to your liking.

Speaking of customization, the cake in the feature photo was made for a 4-year-old who had a very specific request: a “big B of chocolate in the middle, FULL OF SPRINKLES.” It was a fun challenge, and the end result was a colorful masterpiece that brought so much happiness. So, feel free to decorate your own cake however your heart desires. Use sprinkles, fruits, or even nuts—let your creativity shine!

In conclusion, if you’re ready to dive into a world of chocolaty goodness, grab your apron and get started on this Double Chocolate Cake. You won’t regret it!

Double Chocolate Cake

5 from 1 vote

Prep Time 40 minutes minutes

Cook Time 35 minutes minutes

Yield 12 Slices

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Ingredients

Cake

• 100 g Unsweetened Dutch-Process Cocoa Powder
• 300 g Espresso, hot
• 400 g White Sugar
• 200 g Dark Brown Sugar
• 150 g Vegetable Oil
• 337 g Sour Cream
• 3 Eggs
• 10 g Vanilla Extract
• 300 g All-Purpose Flour
• 2 ¼ tsp Baking Powder
• 2 ¼ tsp Baking Soda
• 1 ½ tsp Salt

Chocolate Buttercream

• 452 g Salted Butter, softened
• 673 g Powdered Sugar
• 100 g Unsweetened Cocoa Powder
• 6 tbsp Heavy Cream
• 1/4 tsp Salt
• 10 g Vanilla Extract

Instructions

Cake

• Prepare 3 9-inch cake pans with parchment paper at the base and a light coating of butter around the edges, followed by a small coating of flour.
• Preheat the oven to 350°.
• In a large bowl combine the cocoa powder and hot espresso, and whisk until smooth. Let sit for 5 minutes.
  100 g Unsweetened Dutch-Process Cocoa Powder

  300 g Espresso
• Add the eggs, sugar, oil, vanilla and sour cream and whisk until blended.
  400 g White Sugar

  200 g Dark Brown Sugar

  150 g Vegetable Oil

  337 g Sour Cream

  3 Eggs

  10 g Vanilla Extract
• In a separate bowl, sift the flour, baking soda, baking powder and salt.
  300 g All-Purpose Flour

  2 ¼ tsp Baking Powder

  2 ¼ tsp Baking Soda

  1 ½ tsp Salt
• Combine the wet and dry ingredients and gently whisk until there are no visible dry streaks.
• Divide the batter between the cake pans and bake on the middle rack for 28-35 minutes or until a toothpick comes out clean.
• Once done, allow the cake to cool in the pan for 10 minutes, then gently turn them out onto a baking rack and allow to cool completely.
• Once cool, wrap each layer in plastic wrap and place in the fridge.

Chocolate Buttercream

• Using a stand mixer or hand mixer, beat the butter until smooth.
  452 g Salted Butter
• Add the powdered sugar and beat to combine.
  673 g Powdered Sugar
• Add the cocoa powder, heavy cream, salt and vanilla and beat until smooth and everything is incorporated.
  100 g Unsweetened Cocoa Powder

  6 tbsp Heavy Cream

  1/4 tsp Salt

  10 g Vanilla Extract

Assembly

• Add a small dollop of buttercream to the base of your cake stand.
• Place your first layer of cake centered on the cake stand. Add a layer of buttercream.
• Add the second layer, followed by another layer of buttercream.
• Repeat with the last layer.
• At this point you can do a crumb coat and allow the cake to rest in the fridge, however I don’t typically find that this cake particularly requires it.
• Depending on what you choose to do, continue with decorating the outside of the cake!