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.
½cupunsalted butter113 grams, room temperature (1 stick)
¼cupheavy cream57 grams
2cupspowdered sugar226 grams
4ounceschocolate114 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.