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Slice of double chocolate cake with three moist layers and smooth chocolate buttercream frosting

Double Chocolate Cake with Chocolate Buttercream Frosting

Double chocolate cake is a rich, moist layered dessert with deep cocoa flavor and smooth chocolate buttercream frosting. This classic cake is perfect for celebrations and gatherings when a decadent chocolate dessert is desired.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 544
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee (or 1 cup boiling water)
Chocolate Buttercream Frosting
  • 2 sticks (1 cup) butter, room temperature
  • 1 cup unsweetened cocoa powder (more to your tastes)
  • 1/2 cup milk
  • 2-3 cups powdered sugar (more or less to achieve desired consistency)

Method
 

Preparation
  1. Preheat oven to 350°F (177°C). Grease three round baking pans and set them aside.
  2. Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
  3. Add eggs, buttermilk, melted butter, and vanilla extract, then beat on medium speed for 2 minutes.
  4. Mix in the hot coffee until the batter is combined.
Baking
  1. Divide the batter evenly among the three prepared pans.
  2. Bake on the middle rack for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
  3. Transfer the cakes to wire racks and allow them to cool completely before frosting.
Frosting
  1. Beat the room-temperature butter on medium speed until smooth.
  2. Reduce the mixer speed to low and gradually add the cocoa powder by spoonfuls until fully blended.
  3. Slowly add the powdered sugar one spoonful at a time, alternating with the milk, until the desired consistency and taste are reached.
  4. Increase the speed to medium and beat the frosting for another 3-5 minutes until light and fluffy.
  5. Add more sugar if the frosting is too thin.

Notes

Two of the cakes can be used with frosting between the layers and over the middle, top, and sides. The remaining cake and extra frosting from the same batch can be used to make additional cake pops.