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Chocolate-Chocolate Cake

Name: Chocolate-Chocolate Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 ounces Baker’s unsweetened baking chocolate; 1 ¼ cup sugar (divided use); ⅔ cup plus 2 tablespoons milk; 6 tablespoons butter (room temperature); 2 eggs (separated, at room temperature); 1 ½ cups cake flour (sifted); 3 teaspoons baking powder; ½ teaspoon salt; 1 teaspoon vanilla extract; 2 cups confectioner’s sugar (more if needed); 4 tablespoons cocoa; 4 tablespoons butter (melted); 4 tablespoons strong hot coffee; 1 teaspoon vanilla extract

ByLana Stuart Published: February 12, 2024February 12, 2024

37 Comments

5 from 2 votes

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My Chocolate-Chocolate Cake recipe produces a moist, flavorful cake layer paired with a decadent cocoa frosting for a match made in chocolate heaven.

Finished cake decorated with sugar violets on a pedestal.

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This Chocolate-Chocolate Cake recipe is your ticket to a deliciously rich dessert that’s the answer to any chocolate lover’s cravings. Its luscious cocoa frosting and light, airy cake layers deliver big flavor in every bite.

Making this moist chocolate cake recipe is easy and rewarding! It’s great for all sorts of occasions or just because you deserve a slice of something special. This recipe is all about getting a deep chocolate flavor without complicating things.

❤️ Why I Love This Recipe

It’s a straightforward recipe that doesn’t skimp on elegance or flavor.
The combination of airy chocolate layers with rich cocoa frosting keeps it from feeling too heavy.
It’s great for celebrations and lazy weekends and is the absolute best chocolate cake for birthdays!

🛒 Ingredient Notes

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Unsweetened Baking Chocolate – The foundation of the cake’s deep, rich chocolate flavor. Be sure to purchase “baking” chocolate such as Baker’s Unsweetened Baking Chocolate.
Cake Flour – Gives the cake layers a fine, soft crumb. It’s lighter than all-purpose flour and makes for a delicate cake. The most popular cake flour is probably Swans Down brand. I’ve used it for decades. If you don’t have cake flour available, you can make an acceptable substitute using all-purpose flour and cornstarch (see notes below for details).
Butter – I’m sure I’ve said this before, but Southern cooks tend to use salted butter for everything, including baking and desserts of all kinds. If you prefer the sweeter, unsalted butter, please feel free to use it!
White Sugar and Powdered Sugar – This recipe calls for both white granulated sugar and powdered, confectioner’s sugar. The granulated sugar is used in the layers while the powdered sugar is used in the frosting.
Vanilla Extract – It seems counterintuitive, but vanilla always heightens the flavor of chocolate. Use a quality brand such as Nielsen-Massey.
Cocoa Powder – For the frosting, it’s crucial to use unsweetened cocoa powder. A brand such as Hershey’s will give you a very familiar flavor.
Strong Hot Coffee – Coffee always enhances the flavor of chocolate. If you happen to have some brewed coffee available, use that. Otherwise, it’s fine to make a cup of instant coffee and use it in the frosting.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🥘Equipment Needed

9-inch Cake Pans
Double Boiler (I find a double boiler essential for melting the chocolate smoothly without burning it.)
Mixing Bowls
Electric Mixer or Whisk
Sifter (For the cake flour, baking powder, and cocoa powder to make sure you’ll have a lump-free batter and frosting.)

🥄 How I Make Chocolate-Chocolate Cake

Preheat the oven to 350 degrees F.

Two cake pans prepped with butter and flour.

Grease and flour two 9-inch round cake pans. If desired, line the pans with greased and floured waxed paper.

Separate the eggs. Lightly beat the yolks and set them aside. Beat the whites until stiff peaks form. Set the whites aside.

Combine in the top of a double boiler the baking chocolate, 4 tablespoons of sugar and 2 tablespoons of milk. Stir together over hot water until the chocolate is completely melted.

Creaming butter and sugar with chocolate.

In a large mixing bowl (or in a stand mixer using the paddle attachment), cream the butter. Add the rest of the sugar, the beaten egg yolks, and the melted chocolate mixture. Stir well.

Sifting and adding dry ingredients to the mixture.

Sift together the dry ingredients and add them to the wet ingredients, alternating with the rest of the milk.

Fold in the stiffly beaten egg whites and the vanilla.

Pour the cake batter into the prepared pans. Bake for 20 minutes or until the layers begin to pull away from the sides of the pans. Check for doneness with a cake tester. Take care not to overbake so the layers do not become dry.
Remove pans from the oven and place on wire racks to cool for 10 minutes.
Remove the layers from the pans (peel off the waxed paper if you used it) and finish cooling completely on the racks. Frost when the layers are completely cool.

Make the chocolate frosting:

Chocolate frosting in a bowl and applied to cake.

Sift the powdered sugar and cocoa into a medium-size mixing bowl.
Add the melted butter and enough coffee to make a good spreading consistency.
Beat well with a wire whisk or electric mixer.
Stir in the vanilla.
Place one cake layer on a plate or cake pedestal. Spread a layer of frosting on the cake layer. Top with the second layer. Use the remaining frosting to cover the top and sides of the cake.

❗ Expert Tips

Room Temperature Ingredients: Make sure the eggs, butter, and milk are at room temperature to achieve a smoother batter.
Melting Chocolate: To prevent the chocolate from seizing, melt it gently over low heat in the double boiler, stirring constantly.
Beating Egg Whites: Make sure the bowl and beaters are clean and dry. For stiff peaks, start at a low speed and gradually increase to medium speed.
Checking for Doneness: Insert a cake tester or toothpick in the center of the cake. It should come out clean or with a few moist crumbs attached, but no wet batter.
Frosting Consistency: If the frosting is too thin, add more confectioner’s sugar a tablespoon at a time. If it’s too thick, add a little more coffee until you reach the desired consistency.

⚠️ Troubleshooting Tips

Cake Didn’t Rise: Make sure the baking powder is fresh.
Dry Cake Layers: Avoid overbaking by checking the cake a few minutes before the end of the baking time.
Frosting Too Runny: If the frosting is too thin, gradually add more confectioner’s sugar until you reach the right consistency. Remember, the weather can affect it too.
Frosting Too Thick: Add a little more hot coffee, a teaspoon at a time, until the frosting is smooth and spreadable.
Uneven Cake Layers: If your cake domes (layers have a “hump” on top), trim the layers with a serrated knife to create a flat surface for even layering and frosting.

🍽️Serving Suggestions

My favorite way to serve this delicious chocolate cake is with fresh berries – strawberries, raspberries, or blueberries – on the side and a dollop of sweetened whipped cream.
A scoop of vanilla ice cream on the side is a classic pairing.
Garnish the cake with chocolate shavings.
A drizzle of raspberry or caramel sauce is always great with this fudgy chocolate cake.

🍚How to Store

For short-term storage, keep any leftovers in an airtight container at room temperature for up to 3 days. In warmer climates, you can refrigerate the frosted cake in the same type of container for up to a week. If refrigerating, let it sit out for a bit before serving. Bringing it to room temperature enhances the taste and texture.

For long-term storage, wrap individual cake slices or the entire cake securely in plastic wrap, then again in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and allow it to come to room temperature before serving.

❓ Questions about Chocolate-Chocolate Cake

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour if necessary. For every cup of cake flour needed, measure out one cup of all-purpose flour. Remove two tablespoons of all-purpose flour and replace it with two tablespoons of cornstarch. Sift well to combine the flour and cornstarch.

How do I know when the cake layers are done?

The layers are done when they start to pull away from the sides of the pan, and a cake tester or toothpick inserted near the center comes out clean or with just a few moist crumbs attached. Start checking a few minutes before the recommended baking time, as oven temperatures can vary.

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day or two before you need them. Cool them completely and wrap them well in plastic wrap. Store the layers at room temperature. The frosting can also be made ahead and refrigerated. Just be sure to let it come to room temperature and give it a good stir before frosting the cake.

Is there a substitute for the coffee in the frosting?

If you prefer not to use coffee, you can substitute it with milk or even water. The coffee does enhance the chocolate flavor, but the frosting will still be delicious without it.

Can this recipe be made into cupcakes?

Yes, this batter works well for cupcakes. Fill cupcake liners about two-thirds full and adjust the baking time to about 15-20 minutes, or until a tester comes out clean. This recipe should yield approximately 24 cupcakes.

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— This post was originally published on September 16, 2010. It has been updated with additional information.

Lana Stuart

Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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