Double Chocolate Layer Cake has a double layer of homemade devil's food chocolate cake, and milk chocolate frosting. This cake makes a beautiful birthday cake with the addition of a few decorations.
Garnish with chocolate curls, chocolate chips, toasted almond slivers, cherries, or anything your imagination may come up with.
Devil's Food Chocolate Layer Cake
1 - 3/4 cups (220g) all-purpose flour
1 - 3/4 cup (350g) granulated sugar
3/4 cup (65g) unsweetened cocoa powder (do not use dutch-processed cocoa powder)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup (240ml) buttermilk (buttermilk must be used for this recipe. You may make your own buttermilk at home by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes.)
1/2 cup (120ml) vegetable oil
2 large eggs ( they must be at room temperature)
1 teaspoon vanilla extract
1 cup (240ml) freshly brewed strong black hot coffee
Preheat your oven to 350F degrees
Butter and flour two 9 inch round cake pans, or use non-stick spray.
In a medium size mixing bowl sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
With your mixer on high speed, using a large size mixing bowl, mix the buttermilk, oil, room temperature eggs, and vanilla until combined.
Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee.
The batter will be very thin. This is how it should be.
Pour the batter into the prepared baking pans.
Place the baking pans on the center rack of the pre-heated oven.
Bake for 23 to 27 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans.
Allow to cool before frosting.
Milk Chocolate Frosting
1 - 1/4cups (2.5 sticks or 290g) room temperature unsalted butter
3 to 4 cups (360 - 480g) confectioners' sugar
3/4 cup (65g) unsweetened cocoa powder
3 to 5 Tablespoons (45 - 75ml) heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
15 ounces (1.5 bags) chocolate chips, optional
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth, fluffy, and creamy - about 3 minutes.
Turn the mixer speed to low and slowly add 3 1/2 cups of confectioners' sugar and the cocoa powder.
Continue to beat until the sugar, and the cocoa are absorbed into the butter completely.
Turn mixer to medium speed and add the vanilla, salt, and cream.
Once the vanilla, salt, and cream have been mixed in, turn the mixer to high speed and beat for 1 minute.
Add up to a 1/2 cup more of confectioners' sugar if you'd like to increase the frosting's thickness.
Continue to beat until light and fluffy.
Place 1 layer of cake, flat side up, on a plate or cake stand.
With a knife or spatula, spread the top with frosting.
Place the second layer of cake on top of the first layer, rounded side up.
Spread the remaining frosting evenly on the top and sides of the Double Chocolate Layer Cake. Decorate with chocolate chips or as desired.
Double Chocolate Layer Cake will keep at room temperature for up to 4 days. Or you may keep your cake in the refrigerated for up to 7 days.
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