There is nothing quite as delightful and comforting as a chocolate cake that melts in your mouth with every bite. This Decadent Double Chocolate Cake with Rich Buttercream and Chocolate Garnish Recipe brings together the perfect balance of moist, tender crumb and luscious frosting, all crowned with an elegant chocolate garnish. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake promises to be a showstopper that fills your kitchen with the irresistible aroma of cocoa and butter.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the rich texture, deep chocolate flavor, and irresistible creaminess that make this cake unforgettable. From the finely sifted cocoa powder to the room temperature butter, these essentials are simple yet carefully selected for the best results.
- All-purpose flour (2 cups): Provides structure and the perfect crumb for the cake layers.
- Granulated sugar (2 cups in cake + 2 cups for buttercream): Sweetens the cake and lends volume to the buttercream.
- Dutch-processed cocoa powder (3/4 cup, sifted): Offers a rich, smooth chocolate flavor without bitterness.
- Baking soda (2 tsp): Helps the cake rise beautifully, ensuring a tender texture.
- Baking powder (1 tsp): Adds lift and lightness to the cake crumb.
- Salt (1 tsp): Balances sweetness and enhances all the flavors.
- Vegetable oil (1/2 cup): Keeps the cake moist and tender.
- Buttermilk (1 cup, room temperature): Adds slight tang and softness to the crumb.
- Hot water or hot coffee (1 cup): Intensifies the chocolate flavor and creates a tender crumb.
- Large eggs (2, room temperature): Bind ingredients and add richness.
- Vanilla extract (2 tsp): Enhances the sweetness and overall flavor profile.
- Large egg whites (6): Whipped for a light, fluffy buttercream base.
- Unsalted butter (2 cups, room temperature): Makes the buttercream rich and creamy.
- Good quality dark chocolate (10 oz, chopped and melted): The star of the buttercream, adding a deep chocolate richness.
- Chocolate curls or sprinkles: Perfect for a decorative and tasty garnish.
How to Make Decadent Double Chocolate Cake with Rich Buttercream and Chocolate Garnish Recipe
Step 1: Preparing Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease two 8-inch cake pans well, then line them with parchment paper and dust a bit of cocoa powder to ensure your cake layers come out flawlessly. This simple preparation sets the foundation for a beautifully baked cake.
Step 2: Combining the Dry Ingredients
Using a stand mixer, whisk together the all-purpose flour, granulated sugar, sifted Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mixing these dry ingredients evenly makes sure your cake will bake uniformly and have that irresistible chocolate depth we’re aiming for.
Step 3: Mixing the Wet Ingredients
In a separate bowl, whisk together the vegetable oil, room temperature buttermilk, hot water (or coffee for an extra mocha kick), eggs, and vanilla extract. These wet ingredients bring moisture, richness, and layers of flavor that perfectly complement the cocoa in the dry ingredients.
Step 4: Bringing It All Together
Gradually add the wet mixture to the dry ingredients while mixing on low speed to avoid a floury cloud. Then, increase the speed to medium and beat for 2 to 3 minutes. This step aerates the batter and ensures it’s smooth and well combined, setting the stage for a tender cake.
Step 5: Baking the Cake Layers
Divide the luscious batter evenly between the prepared pans and pop them in the oven. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. This is the moment when the kitchen fills with that enchanting chocolate scent that promises pure decadence.
Step 6: Creating the Rich Buttercream
While the cakes cool on a wire rack, it’s time to prepare the indulgent buttercream. Heat the egg whites and sugar over simmering water, stirring gently until the mixture is hot to the touch. Whip this until stiff peaks form and it has cooled completely. Then, gradually add the room temperature butter and melted dark chocolate, beating until the frosting is silky and luscious.
Step 7: Assembling and Decorating Your Masterpiece
Spread a generous layer of buttercream between the cooled cake layers. Apply a thin crumb coat to seal in crumbs, chill the cake for about 30 minutes, and then apply a final thick, smooth layer of frosting. Finish with your chocolate curls or sprinkles to give it a sophisticated chocolate garnish that looks as stunning as it tastes.
How to Serve Decadent Double Chocolate Cake with Rich Buttercream and Chocolate Garnish Recipe
Garnishes
The chocolate curls or sprinkles on top not only bring visual appeal but add just a tiny crunch that contrasts beautifully with the soft cake and creamy buttercream. You can also experiment with fresh berries for a pop of color and a hint of tartness to balance the richness.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a simple cup of freshly brewed coffee. The creaminess of the ice cream or the robust bitterness of the coffee echoes the layered flavors in the Decadent Double Chocolate Cake with Rich Buttercream and Chocolate Garnish Recipe, making every bite unforgettable.
Creative Ways to Present
Serve slices on elegant dessert plates with a drizzle of raspberry coulis or a dusting of powdered sugar for that extra wow factor. Individual mini versions of this cake in ramekins decorated with a small chocolate garnish are perfect for parties and impress everyone with your baking prowess.
Make Ahead and Storage
Storing Leftovers
To keep your decadent creation fresh, cover the cake or its leftovers tightly with plastic wrap and store it in the refrigerator. This will maintain the integrity of the rich buttercream and keep each slice moist for up to four days.
Freezing
You can freeze this chocolate cake either assembled or in layers. Wrap it carefully in plastic wrap and then foil to protect against freezer burn. When frozen properly, it retains its flavor and texture for up to two months — perfect for planning ahead for celebrations!
Reheating
If you want the cake at room temperature, remove it from the refrigerator and let it sit covered on the counter for about 30 minutes before serving. Avoid microwaving as it can affect the texture of the buttercream and cake layers.
FAQs
Can I substitute the hot coffee with something else?
Absolutely! Hot coffee is used to intensify the chocolate flavor, but if you prefer, hot water works just as well without adding extra coffee notes.
Is it necessary to use Dutch-processed cocoa powder?
Using Dutch-processed cocoa powder gives a smoother, less acidic flavor which complements this recipe beautifully, but you can use natural cocoa powder; just expect a slightly different taste and texture.
Can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free blend, but ensure it contains xanthan gum to provide structure. Baking times and texture might vary slightly.
Why are there two types of sugar in this recipe?
Granulated sugar in the cake provides sweetness and structure, while the sugar heated with egg whites forms a sweet meringue base that makes the buttercream extra fluffy and stable.
How do I prevent my buttercream from being too soft?
Make sure your butter is room temperature but not too soft or melting. Also, chilling the cake after the crumb coat helps the final frosting set properly, keeping it firm yet spreadable.
Final Thoughts
Trust me, once you try this Decadent Double Chocolate Cake with Rich Buttercream and Chocolate Garnish Recipe, you’ll have a new favorite dessert that never fails to impress. Its combination of rich chocolate layers and luscious frosting will delight every chocolate lover’s palate, making any day feel special. So go ahead, bake this masterpiece and share the joy of chocolate perfection with everyone you love!
Print
Decadent Double Chocolate Cake with Rich Buttercream and Chocolate Garnish Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and luscious Chocolate Cake recipe combines moist chocolate layers with a velvety dark chocolate buttercream frosting. Perfect for celebrations or dessert lovers, it features a tender crumb infused with cocoa and coffee, and a silky chocolate buttercream made from whipped egg whites, butter, and melted dark chocolate. Decorated with chocolate curls or sprinkles, this classic chocolate cake is sure to impress and satisfy.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk, room temperature
- 1 cup hot water or hot coffee
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Buttercream Frosting Ingredients
- 6 large egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter, room temperature
- 10 oz good quality dark chocolate, chopped and melted
- Chocolate curls or sprinkles for decoration
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans, line them with parchment paper, and dust with cocoa powder to prevent sticking and ensure easy cake release.
- Mix Dry Ingredients: In a stand mixer, combine all-purpose flour, granulated sugar, sifted Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mix thoroughly to evenly distribute the leavening agents and cocoa.
- Combine Wet Ingredients: In a separate bowl, whisk together vegetable oil, room temperature buttermilk, hot water or coffee (which enhances the chocolate flavor), eggs, and vanilla extract until smooth and well incorporated.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients in the stand mixer. Mix on low speed until just combined, then increase the speed and mix for an additional 2-3 minutes to develop a smooth, homogenous batter.
- Bake the Cake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes completely on a wire rack to room temperature.
- Prepare Buttercream Frosting: In a heatproof bowl over simmering water, gently heat the egg whites and sugar until the mixture is hot to the touch. Remove from heat and whip with a mixer until stiff peaks form and the meringue is cooled. Gradually incorporate softened butter, beating continuously, then slowly add the melted dark chocolate. Mix until smooth and silky.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of chocolate buttercream over the top. Add the second cake layer and apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill the cake to set the crumb coat, then apply a smooth final layer of frosting. Decorate the cake with chocolate curls or sprinkles as desired.
Notes
- Using hot coffee instead of water intensifies the chocolate flavor.
- Ensure eggs and buttermilk are at room temperature for a more consistent batter.
- Make sure to whip the meringue until cool before adding butter to prevent frosting from breaking.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Let refrigerated cake come to room temperature before serving for best flavor and texture.
