Double Chocolate Layer Cake Recipe

A double chocolate layer cake is the definition of dessert bliss—moist, deeply flavored, and topped with luscious chocolate ganache.

This recipe brings together the richness of cocoa with the creaminess of chocolate frosting, offering an impressive yet approachable cake for birthdays, celebrations, or everyday indulgence.

Whether you’re new to baking or an experienced hand, this step-by-step guide will help you achieve a showstopping cake with bakery-level results.

With clear explanations, essential techniques, and practical make-ahead and storage tips, this recipe will be your go-to for the ultimate chocolate cake experience.

Ingredients Checklist

To create a decadent double chocolate layer cake, it’s important to use quality ingredients and measure them accurately. Below is a thorough checklist, including optional ingredients and substitution tips to fit dietary needs.

For the Cake Layers

• 2 cups (240g) all-purpose flour
  Tip: For gluten-free, use a 1:1 gluten-free baking flour.

• 2 cups (400g) granulated sugar
  For reduced sugar, use coconut sugar or a sugar substitute with a 1:1 ratio.

• 3/4 cup (65g) unsweetened cocoa powder (Dutch-processed for extra richness)

• 2 teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon fine sea salt

• 2 large eggs, at room temperature

• 1 cup (240ml) whole milk
  Substitute: Buttermilk or plant-based milk with 1 tablespoon vinegar for a tender crumb.

• ½ cup (120ml) vegetable oil or melted coconut oil
  Oil ensures a moist cake; avoid butter for best texture.

• 2 teaspoons pure vanilla extract

• 1 cup (240ml) hot coffee or freshly brewed espresso
  Enhances chocolate flavor. Use hot water for a caffeine-free version.

For the Chocolate Ganache Frosting

• 8 ounces (225g) high-quality semi-sweet chocolate, finely chopped
  Choose 60–70% cocoa for balanced sweetness.

• 1 cup (240ml) heavy cream

• ¼ cup (50g) granulated sugar

• 1 tablespoon light corn syrup (for shine and smoothness)

• 2 tablespoons unsalted butter, softened

• Pinch of flaky sea salt (balances sweetness)

Optional Decoration & Filling

• Fresh berries (raspberries, strawberries, or cherries)

• Chocolate curls or shavings

• Toasted hazelnuts or walnuts for crunch

Essential Equipment

• Two 9-inch round cake pans

• Parchment paper (for easy cake release)

• Electric mixer or stand mixer

• Cooling racks

• Offset spatula and bench scraper (for frosting)

Step-by-Step Instructions

Carefully following each step ensures the cake is moist, flavorful, and easy to assemble. Read all instructions before starting.

1. Prepare Cake Pans and Oven

• Preheat oven to 350°F (175°C).

• Grease two 9-inch round cake pans, line bottoms with parchment circles, then lightly flour the sides.

2. Mix Dry Ingredients

• In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

• Sifting cocoa powder prevents lumps and gives a uniform crumb.

3. Combine Wet Ingredients

• In a separate bowl or large measuring cup, whisk eggs, milk, oil, and vanilla until smooth.

• Pour wet ingredients into the dry mixture. Mix on low speed until just combined.

• Gradually add hot coffee and mix until the batter is smooth and thin.

4. Bake the Cake Layers

• Divide batter evenly between pans (use a digital scale for precision).

• Tap pans gently on the counter to release air bubbles.

• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

• Cool cakes in pans for 15 minutes, then run a knife around the edge and invert onto a wire rack. Peel off parchment. Cool completely before frosting.

5. Make Chocolate Ganache Frosting

• Place chopped chocolate in a heatproof bowl.

• In a saucepan, heat cream, sugar, and corn syrup over medium heat, stirring until sugar dissolves and mixture just begins to simmer (do not boil).

• Pour hot cream mixture over chocolate. Let sit 2 minutes, then whisk until smooth.

• Stir in butter and salt until glossy.

• Cool at room temperature, stirring occasionally, until thickened but spreadable (about 30–45 minutes). For a whipped ganache, let cool fully and then beat with a mixer until fluffy.

6. Assemble and Frost the Cake

• If cakes are domed, level the tops with a serrated knife.

• Place one layer on a cake stand, flat-side up. Spread a generous amount of ganache on top, pushing to the edges.

• Add the second layer, bottom-side up, for a flat top.

• Apply a thin “crumb coat” of ganache over the whole cake. Chill for 20–30 minutes to set.

• Frost the entire cake with remaining ganache, smoothing sides and top with an offset spatula or bench scraper.

7. Decorate

• Sprinkle chocolate shavings, curls, or dust with cocoa powder.

• Add fresh berries or edible flowers for color.

• Pipe extra ganache in decorative swirls for an elegant finish.

Tips for Perfect Results

Small details make a big difference—here’s how to achieve the best double chocolate cake every time:

• Room Temperature Ingredients: Prevents curdling and ensures an even crumb.

• Use High-Quality Cocoa and Chocolate: Flavor depends on your chocolate!

• Do Not Overmix: Stop mixing once ingredients are just incorporated.

• Check for Doneness: Cakes are ready when a toothpick comes out with a few moist crumbs (not wet batter).

• Cool Cakes Completely: Warm cakes melt frosting and cause layers to slide.

• Chill Between Frostings: A crumb coat prevents crumbs in the final layer.

• Level the Layers: Even cakes stack beautifully and look professional.

Serving Suggestions

Make your cake the centerpiece of any celebration with these creative serving ideas:

• Classic: Serve at room temperature for the best texture and flavor.

• With Berries: Top with fresh raspberries or strawberries for a pop of color and tartness.

• À la Mode: Serve slices with vanilla ice cream or whipped cream.

• With Coffee or Dessert Wine: Pair with a robust coffee, espresso, or a dessert wine for an elegant finish.

• Mini Layer Cakes: Use biscuit cutters to make individual servings—great for parties!

Storage and Make-Ahead Tips

Keep your cake moist and delicious with these reliable storage guidelines:

• Unfrosted Layers: Cool completely, wrap tightly in plastic wrap, and refrigerate up to 5 days or freeze up to 2 months. Thaw at room temperature before using.

• Frosted Cake: Store in a cake dome or airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Let sit at room temp 30 minutes before serving.

• Ganache: Refrigerate leftover ganache up to 1 week; rewarm gently and stir until smooth before using.

Troubleshooting & FAQs

Why is my cake dry?
Overbaking or inaccurate measuring can dry out cakes. Use a kitchen scale and check for doneness early.

Can I use a different frosting?
Yes, swap ganache for classic buttercream, whipped cream, or cream cheese frosting.

How do I make it dairy-free?
Substitute plant-based milk and coconut cream in the ganache. Use vegan chocolate.

Can I make cupcakes instead?
Yes—bake in lined muffin tins for 15–18 minutes, checking for doneness.

Final Thoughts

A double chocolate layer cake is more than just a dessert—it’s a celebration of deep, complex chocolate flavor and satisfying, tender crumb. By following this detailed recipe and incorporating pro tips, you’ll create a cake worthy of any special occasion. With easy-to-follow steps, practical storage advice, and endless decorating possibilities, this cake promises crowd-pleasing results every time. Slice, share, and savor every bite of your homemade chocolate masterpiece!