Description

This rich, moist Double-Layered Chocolate Cake is perfect for birthdays, celebrations, or any moment that calls for a chocolate fix. With deep cocoa flavor enhanced by espresso powder and topped with creamy chocolate buttercream, this classic cake is a true crowd-pleaser. Keywords: double-layered chocolate cake, birthday chocolate cake, moist chocolate cake recipe, classic chocolate cake

Ingredients

For the Chocolate Cake (2 layers):

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder (optional, enhances chocolate flavor)
1 cup milk (whole or 2%)
1/2 cup vegetable oil
2 eggs, room temperature
2 tsp vanilla extract
1 cup boiling water

For the Chocolate Frosting:

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 tsp salt
2 tsp vanilla extract
1/4 cup heavy cream (add more as needed for consistency)

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Instructions

Step 1: Make the Cake Layers

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Add milk, oil, eggs, and vanilla. Beat on medium speed until smooth and combined.
Stir in boiling water—batter will be thin, but that’s perfect.
Divide batter evenly between the two pans.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Frosting

Beat softened butter until light and fluffy.
Gradually mix in powdered sugar, cocoa powder, and salt.
Add vanilla extract and cream. Beat until smooth and fluffy, adding more cream as needed for spreadability.

Step 3: Assemble the Cake

Level cake layers if needed.
Place one layer on a serving plate or cake board. Spread a generous layer of frosting over the top.
Place the second layer on top and frost the top and sides of the cake.
Decorate with chocolate shavings, sprinkles, or a drizzle of ganache if desired.

Notes

For even layers, use a kitchen scale to divide the batter equally.
Use high-quality cocoa powder for the deepest flavor.
Cake can be made a day ahead and stored in the fridge—bring to room temperature before serving.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert, Cake
Method: Baking