Double Chocolate Cake – Rich, Moist, and Perfectly Indulgent

Why You’ll Love This Recipe

This Double Chocolate Cake is the kind of dessert that never fails to impress. Rich, deeply chocolatey, and incredibly moist, it is designed for true chocolate lovers who appreciate both flavor and texture. I created this recipe to strike the perfect balance between a tender crumb and an intense cocoa depth, without making the cake overly heavy. The combination of cocoa powder in the batter and melted chocolate in the frosting creates layers of flavor that feel luxurious yet familiar. This cake is ideal for birthdays, celebrations, or anytime you want a reliable chocolate cake that looks elegant and tastes even better. It slices cleanly, stays moist for days, and pairs beautifully with a simple cup of coffee or a glass of milk. If you are looking for a classic chocolate cake that delivers every single time, this recipe is a dependable go-to.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour provides structure while keeping the cake soft and tender.

Unsweetened cocoa powder gives the cake its deep chocolate flavor and rich color.

Granulated sugar sweetens the cake and balances the bitterness of the cocoa.

Baking powder helps the cake rise evenly for a light crumb.

Baking soda supports lift and reacts with cocoa for better texture.

Salt enhances the chocolate flavor and balances sweetness.

Eggs add structure, moisture, and richness to the batter.

Milk hydrates the dry ingredients and keeps the cake moist.

Vegetable oil ensures a soft texture and prevents dryness.

Vanilla extract rounds out the chocolate flavor and adds warmth.

Hot water or hot coffee blooms the cocoa powder, intensifying the chocolate taste.

Dark chocolate is used in the frosting to add richness and depth.

Unsalted butter creates a smooth, creamy frosting base.

Powdered sugar sweetens the frosting while keeping it silky.

Heavy cream gives the frosting a luxurious, spreadable consistency.

Directions

Preheat the oven and prepare a 20–22 cm round cake pan by greasing and lining it with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, mix the eggs, milk, oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Slowly pour in the hot water or coffee, mixing gently until the batter becomes smooth and slightly thin.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

To make the frosting, melt the dark chocolate gently and set aside to cool slightly. Beat the butter until creamy, then add powdered sugar and melted chocolate. Slowly add the cream and beat until the frosting is smooth and spreadable.

Frost the cooled cake evenly and smooth the surface before slicing and serving.

Equipment needed

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This cake yields 10 to 12 slices. Preparation time is approximately 20 minutes, baking time is 35 to 40 minutes, and cooling and frosting take about 45 minutes.

Storage/reheating

Store the cake in an airtight container at room temperature for up to two days or refrigerate for up to five days. Bring to room temperature before serving. Reheating is not recommended.

Variations and Customizations

This Double Chocolate Cake is easy to adapt. For an extra indulgent version, slice the cake horizontally and add a layer of chocolate ganache or chocolate buttercream in the center. You can also add chocolate chips to the batter for pockets of melted chocolate throughout the cake.

If you prefer a lighter texture, substitute half of the milk with buttermilk for added tenderness. I tested this variation, and it created an even softer crumb with a subtle tang that enhanced the chocolate flavor.

For a flavor twist, add espresso powder to the batter or a pinch of cinnamon to the frosting. You can also turn this into a celebration cake by decorating with chocolate curls, sprinkles, or fresh berries. These options allow flexibility while keeping the cake’s rich chocolate identity intact.

Nutrition and Dietary Info

Nutrient	Per Serving
Calories	460
Protein (g)	6
Carbs (g)	52
Fat (g)	26
Saturated Fat (g)	12
Fiber (g)	4
Sugar (g)	38
Sodium (mg)	320

Expert Tips & Customizations

Bloom the cocoa
Always use hot liquid to deepen cocoa flavor.

Do not overmix
Mix just until combined to keep the cake tender.

Cool completely
Frosting a warm cake can cause slipping and melting.

Smooth finish
Warm the spatula slightly for a clean frosting surface.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and frosted before serving.

Can I use coffee instead of water?

Yes, coffee enhances the chocolate flavor without tasting like coffee.

Can I make this cake into layers?

Yes, divide the batter into two pans and reduce baking time slightly.

Does this cake freeze well?

Yes, freeze unfrosted cake layers for up to two months.

Can I use milk chocolate instead of dark chocolate?

Yes, but the frosting will be sweeter and less intense.

What cocoa powder works best?

Unsweetened natural or Dutch-processed cocoa both work well.

Conclusion

This Double Chocolate Cake is a timeless dessert that delivers rich flavor, moist texture, and dependable results. Whether served simply or dressed up for a celebration, it is a recipe you can rely on whenever a true chocolate cake is needed.

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