Double Chocolate Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: slices

Calories: 584kcal

Author: Becky Hardin

This quick and easy double chocolate cake is enriched with two kinds of chocolate to satisfy even the strongest chocolate cravings. Moist chocolate cake with a creamy homemade chocolate frosting.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 Baking Pan
Stand Mixer

Ingredients

For the Cake

1 cup all-purpose flour
1¼ cups granulated sugar
½ cup unsweetened cocoa powder *
2 teaspoons baking powder
2 large eggs room temperature
½ cup vegetable oil
¾ cup milk room temperature
1 teaspoon pure vanilla extract

For the Chocolate Frosting

½ cup unsalted butter room temperature (1 stick)
¼ cup heavy cream room temperature
2 cups powdered sugar
4 ounces baking chocolate melted and cooled

Instructions

For the Cake

Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper. Set aside.
In a large bowl, combine the flour, granulated sugar, cocoa powder, and baking powder. Whisk to combine.
1 cup all-purpose flour, 1¼ cups granulated sugar, ½ cup unsweetened cocoa powder, 2 teaspoons baking powder
Add the eggs, vegetable oil, milk, and vanilla and whisk to combine. Mix just until no large lumps remain-- you don’t want to overmix!
2 large eggs, ½ cup vegetable oil, ¾ cup milk, 1 teaspoon pure vanilla extract
Transfer the batter to the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 5 minutes in the pan and then transfer it to a wire rack to cool completely.

For the Frosting

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until light and smooth, about 1-2 minutes.
½ cup unsalted butter
Add the heavy cream and mix to combine.
¼ cup heavy cream
With the mixer on low speed, gradually add the powdered sugar.
2 cups powdered sugar
Once all of the powdered sugar has been added, add the melted chocolate.
4 ounces baking chocolate
Turn the mixer to high speed and whip the frosting until it becomes light and airy.
Once the cake has cooled, dump the frosting on top and use a spoon or offset spatula to create swooshes in the frosting.

Notes

*While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.

Tips:

Leave your butter out to soften before you use it in this recipe.
Check your cake with a toothpick to see if it’s fully baked. If not, leave it in a bit longer.
Let your cake cool a bit before you add the frosting on top, using a spoon to make that adorable swoosh effect.

Storage: Store double chocolate cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition