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Double Chocolate Cake

This Double Chocolate Cake recipe can be used for layer cakes, sheet cakes and cupcakes. Finish it with your favorite frosting for you next special occasion cake.

Double Chocolate Cake

This recipe for a from scratch double chocolate cake is the basis of so many chocolate cakes that I make. I wanted to give you my basic chocolate cake batter recipe, and in upcoming recipes, I’ll give you different ideas using this same cake. I hesitate to call it basic, because it is so moist and delicious there’s nothing basic about it.
It’s a result of trial and error in my kitchen but, it was worth the trouble. Usually mine never makes it to the freezer, though, my family tears into as soon as it’s finished baking.
Double Chocolate Cake

Helpful Tips for Making Chocolate Cake 

  • This cake is very moist and tender. It’s worth it to go the extra mile adding a parchment round to the bottom of your cake pans to avoid sticking.
  • This cake can be baked and cooled then wrapped tightly and frozen until assembling the cake.
  • This cake will make two 8-inch cake rounds, 24 cupcakes or one 13 x 9  inch sheet cake.
  • Other chocolate cake recipes to try: German Chocolate Cake a forever classic.
  • A potluck favorite Texas Sheet Cake topped with a fudgy homemade chocolate frosting filled with pecans.
  • A summer family favorite Double Chocolate Zucchini Cake will have the kids eating their vegetables and loving it.
  • You may also like this recipe for Chocolate Pancakes from Mama Gourmand.

Double Chocolate Cake


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Helpful Kitchen Items: 

Double Chocolate Cake

Prep Time20 minutes
Cook Time35 minutes
Cooling time1 hour
Total Time1 hour 55 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: chocolate-cake-recipes, double-chocolate-cake
Calories: 494kcal
Author: Melissa Sperka


  • 2 1/2 cups cake flour
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup unsalted butter softened
  • 1 1/2 cups buttermilk
  • 1/2 cup boiling water mixed with 1/2 cup of cocoa powder and 1 tsp epsresso powder
  • 1 cup semi sweet chocolate melted with 3 Tbsp heavy cream
  • 3 large eggs
  • 2 tsp baking soda
  • 1 tsp pure vanilla
  • 1 tsp salt


  • Preheat the oven to 350°F.
  • Butter and flour two 8 x 2 inch round cake pans and add a parchment round to the bottom of each pan. Set aside.
  • Mix together the boiling water and cocoa powder until the cocoa powder is completely dissolved. Set this aside.
  • Melt the semi-sweet chocolate with the heavy cream and allow it to cool slightly while you prepare the rest of the ingredients.
  • In a mixing bowl, cream together the butter and and both sugars until light and fluffy. This usually takes around 3-5 minutes.
  • Beat in the eggs one at a time stopping to scrape the bowl and beaters as needed.
  • Add the vanilla and the water-cocoa mixture. Continue to beat for another 2 minutes until the ingredients are combined.
  • In a separate bowl, sift together the dry ingredients.
  • Add the dry ingredients to the mixing bowl alternatively with the buttermilk. Add about one quarter at a time starting and ending with the dry ingredients.
  • Beat the batter together making sure you stop to scrape the sides of the bowl periodically so all of the ingredients are fully incorporated. Don't be tempted to over mix the batter.
  • Add in the melted semi-sweet chocolate and mix well.
  • Separate the batter evenly among the prepared pans. Drop the cake pans a couple of times on the counter to remove any trapped air bubbles.
  • Bake for 32-35 minutes or until a toothpick inserted into the middle comes out clean.
  • Allow the cake to cool almost completely in the pans.
  • Then remove the baked layers to a wire rack before icing.
  • Ice as desired.


This cake is very moist and tender. It's worth it to go the extra mile adding a parchment round to the bottom of your cake pans to avoid sticking.
This recipe makes: Two 8-inch rounds, 24 cupcakes or one 13 x 9 inch sheet cake


Serving: 1serving | Calories: 494kcal | Carbohydrates: 65g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 436mg | Potassium: 251mg | Fiber: 3g | Sugar: 41g | Vitamin A: 598IU | Calcium: 79mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Hello loved the recipe for double choco cake.but can I substitute eggs with something vegan cos we dont eat egg.TIA

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