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Double Layer Chocolate Cake

Double Layer Chocolate Cake

 

Get ready to enjoy the deep chocolate flavors and rich, creamy texture of this classic dessert.

  • Total Time: 55 minute
  • Yield: 12 1x

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Chocolate Frosting:

 

  • 1 cup butter, softened
  • 3/4 cup unsweetened cocoa powder
  • 4 cups powdered sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

Instructions

 

  1. Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
  3. Add Wet Ingredients: Mix in milk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water last (batter will be thin).
  4. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool the Cakes: Let the cakes cool in the pans on a wire rack for 10 minutes, then remove from pans to cool completely.
  6. Make the Frosting: In a mixing bowl, cream together butter and cocoa. Gradually add powdered sugar and milk, beating to a spreadable consistency. Mix in vanilla.
  7. Assemble and Frost: Place one cake layer on a serving plate, spread frosting over the top, then add the second layer. Frost the top and sides of the cake.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes