Best Double Chocolate Layer Cake Recipe 455 Recipes

DOUBLE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350F (180 C) degrees.
• Line the bottom of two 8-inch round cake pans with parchment paper. Grease the sides of the pans, and lightly dust with cocoa powder. Set aside. *The sides of your pans must be at least 2.5 inches tall (5 cm). See recipe notes for additional pan sizes.
• In a very large bowl whisk together the flour, cocoa, baking soda, baking powder and salt. If the cocoa is lumpy, sift the cocoa first.
• In a separate large bowl whisk together the oil, sugar, eggs and vanilla extract. You can do this by hand or with an electric mixer. Then carefully whisk in the buttermilk.
• Carefully whisk the wet ingredients into the dry ingredients until there are no lumps. Very carefully whisk in the hot coffee.
• Pour the batter evenly between the two prepared cake pans and bake for 35-40 minutes until an inserted toothpick comes out clean. Allow the cakes to cool in their pans for at least 30 minutes before removing and continuing to cool on a wire rack.
• In a very large bowl, beat the butter until smooth and fluffy.
• Starting with the mixer on low speed, beat in 2 cups powdered sugar. Sift the powdered sugar first if it's lumpy.
• Beat in the cocoa powder and salt, again starting with the mixer on low speed. Sift the cocoa if it's lumpy.
• Beat in the rest of the powdered sugar about 1/2 - 1 cup at a time, alternating with 1-2 tablespoons of cream until the desired sweetness is reached and the frosting is thick and creamy.
• Ensure the cakes are completely cooled before getting started.
• If your cake layers are domed on the top, use a serrated knife to gently saw off the rounded top.
• Place one cake layer top side down on the plate or cake stand that you plan to serve it on. Frost the top of the layer to create an even layer about 1/4 - 1/3 inch thick.
• Place the second cake layer on top, top side down.
• Frost the sides and top of the cake with a swirly layer of frosting. If cake crumbs are getting mixed into the frosting, frost the sides with a very thin layer of frosting (this is a crumb coat). Place the cake in the fridge for 1 hour (keep the frosting at room temperature). Then remove the cake from the fridge and frost the sides and top with a thick layer of frosting.

DOUBLE CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
• Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
• Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
• Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.

DOUBLE CHOCOLATE LAYER CAKE

Steps:

• Make cake layers: Preheat oven to 300°F and grease pans.
• Line bottoms with rounds of wax paper and grease paper.
• Finely chop chocolate and in a bowl combine with hot coffee.
• Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
• Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
• In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
• Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
• Add sugar mixture and beat on medium speed until just combined well.
• Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
• Cool layers completely in pans on racks.
• Run a thin knife around edges of pans and invert layers onto racks.
• Carefully remove waxed paper.
• Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
• Make frosting: Finely chop chocolate.
• In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
• Remove pan from heat and add chocolate, whisking until chocolate is melted.
• Cut butter into pieces and add to frosting, whisking until smooth.
• Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
• Spread frosting between cake layers and over top and sides.
• Cake keeps, covered and chilled, 3 days.
• Bring cake to room temperature before serving.

DOUBLE CHOCOLATE LAYER CAKE RECIPE - (4.5/5)

Steps:

• Make the Cake 1. Preheat oven to 350. Spray Baker's Joy onto two 8" round cake pans. if you don't have baker's Joy-Butter two 8" cake pans and lined with parchment, butter the paper. Dust the pans with flour, tapping out excess. 2.In the bowl on a standing mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until fully incorporated 3. Pour the batter in prepared pans. bake for 35 minutes or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool 30 minutes in the pan, gently run a knife around edges to help release the cake, then invert cakes onto a wire rack to cool completely. Peel off parchment paper if used Make the Frosting 1. In a microwave safe bowl, heat chocolate at high power in 30 second intervals, stirring,until most of the chocolate is melted. Stir until completely melted, then set aside to cool. 2.In the bowl of a Standing mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for one minute., scraping down the side of the bowl.At low speed , slowly beat in the confectioner's sugar, about 1 minute. If using the instant coffee- place instant coffee in a small bowl and add 2 tsp hot water to dissolve the coffee. Slowly beat in the coffee and cooled chocolate or just the cooled chocolate into the butter mixture until just combined To Assemble 1. set a cake layer onto a cake plate with the flat side facing up, evenly spread 1/3 of frosting over the cake to the edge.Top with second cake layer, rounded side up. Spread the remaining frosting over the top and sides of cake. refrigerate for at least one hour prior to slicing