Go Back
–+ servings
Decadent Double Chocolate Cake

Decadent Double Chocolate Cake That's Pure Bliss

This Decadent Double Chocolate Cake is a heartfelt treat for Mother's Day, delivering rich chocolate flavors in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour swap for gluten-free flour if desired
  • 1.75 cups granulated sugar try using coconut sugar for a hint of caramel flavor
  • 0.75 cups unsweetened cocoa powder opt for Dutch-processed for a smoother taste
  • 1.5 teaspoons baking powder check the expiration date for effectiveness
  • 0.5 teaspoon salt don't skip for a more complex taste
  • 2 large eggs replace with flaxseed meal for a vegan option
  • 1 cup milk almond milk works well for a dairy-free alternative
  • 0.5 cups vegetable oil melted butter can be used for added flavor
  • 2 teaspoons vanilla extract high-quality pure extract is best
For the Frosting
  • 1 cup unsalted butter earth balance is a great dairy-free choice
  • 3.5 cups powdered sugar sift to avoid clumps for a smooth finish
  • 0.75 cups unsweetened cocoa powder always use high-quality cocoa
  • 0.25 cups heavy cream use milk or a dairy-free alternative for a lighter option
  • 2 teaspoons vanilla extract vanilla bean paste can add a delightful touch

Equipment

  • 9-inch round cake pans
  • mixing bowl
  • whisk
  • Spatula
  • offset spatula

Method
 

Step-by-Step Instructions for Decadent Double Chocolate Cake
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, and salt.
  2. In another bowl, mix the wet ingredients: eggs, milk, vegetable oil, and vanilla extract. Whisk until smooth and well incorporated. Gradually pour this mixture into the dry ingredients, stirring gently until just combined.
  3. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes or until a toothpick comes out clean. Allow the cakes to cool for 10 minutes before transferring to wire racks.
  4. For the frosting, beat the butter until creamy. Gradually mix in powdered sugar and cocoa powder, then add heavy cream and vanilla extract. Beat until fluffy and smooth, adjusting consistency with more cream if needed.
  5. Once the cakes are cool, place one layer on a serving plate and frost the top. Stack the second layer on top and frost the sides and top of the cake. Decorate as desired.
  6. Finely chop dark chocolate or sprinkle chocolate shavings on top for garnish. Optionally add fresh berries or edible flowers. Slice and serve to enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 150mgPotassium: 180mgFiber: 3gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all wet ingredients are at room temperature for better mixing. Don't overmix the batter to maintain a light texture.

Tried this recipe?

Let us know how it was!