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featured double chocolate cake

Easy Chocolate Cake with Chocolate Frosting

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9 people
Calories: 584kcal
When you’re craving a decadent dessert, try this Double Chocolate Cake recipe. Working with simple ingredients, you’ll prepare the freshest and most flavorful cake from scratch.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 8x8 Baking Pan
  • Stand Mixer

Ingredients

For the Cake

  • 1 cup all-purpose flour 120 grams
  • cups granulated sugar 250 grams
  • ½ cup unsweetened cocoa powder 42 grams
  • 2 teaspoons baking powder 8 grams
  • 2 large eggs 100 grams
  • ½ cup vegetable oil 100 grams
  • ¾ cup milk 170 grams
  • 1 teaspoon pure vanilla extract 4 grams

For the Chocolate Frosting

  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • ¼ cup heavy cream 57 grams
  • 2 cups powdered sugar 226 grams
  • 4 ounces chocolate 114 grams, 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 man 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 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

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

Serving: 1slice | Calories: 584kcal | Carbohydrates: 77g | Protein: 5g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 123mg | Potassium: 179mg | Fiber: 3g | Sugar: 62g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg