Almost as good as Mom’s –
Double Chocolate Layer Cake

| cake, cakes, chocolate, chocolate cake, chocolate frosting, dark chocolate, frosting and icing, layer cake, recipes

Rich and decadent, this double chocolate layer cake is the ultimate in chocolate desserts! Almost as good as Mom's - Double Chocolate Layer Cake by JavaCupcake.com

When I want to bake but I’m not quite sure what to make I usually tend to make something that I’m craving.  Today – chocolate cake.  I am IN LOVE with my chocolate cake recipe.   It’s decadent, rich – but light and moist.  All things I love in a great cake!

I am pairing my favorite chocolate cake with a creamy whipped dark chocolate buttercream.  It’s a very simple recipe, but it’s so stinkin’ delicious that I’m pretty certain I may consume half the cake myself!

Mostly though, I love this cake because of the memories it brings me.  Growing up, I would request a chocolate cake with chocolate frosting every year for my birthday.  My mom, without fail, would make it for me… from scratch and with love every time.   Our birthdays were only 2 days apart, so we always shared a birthday cake.  I don’t know if she loved this cake as much as I did, because she never asked for anything different… or maybe she was just being a good mom and letting me have what I wanted.  Either way… nothing could ever beat her chocolate cake.  Not even this recipe.

My mom passed away a few years ago… but, every time I make a chocolate cake with chocolate frosting I am reminded of her and how we shared this cake on our birthdays.

Enjoy!

Almost as good as Mom's - Double Chocolate Layer Cake by JavaCupcake.com

Double Chocolate Layer Cake

Cook Time: 25 minutes

Total Time: 3 hours

Yield: 1 2-layer 9-inch cake

Double Chocolate Layer Cake

Rich and decadent, this double chocolate layer cake is the ultimate in chocolate desserts!

Ingredients

    Dark Chocolate Cake
    Chocolate Cake
  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • Whipped Chocolate Frosting
  • 1 1/2 cups unsalted butter, room temperature
  • 3/4 cup dark chocolate cocoa powder (I used Hershey’s)
  • 5 1/2 cups powdered sugar
  • 1 Tbsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup + 3-4 Tbsp heavy whipping cream
  • chocolate shavings (garnish)

Instructions

    Dark Chocolate Cake
  1. Preheat oven to 350 F degrees. Grease, line with parchment paper and flour 2 9-inch cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the 2 prepared pans. Each pan should get 3 cups of batter.
  7. Bake 26-28 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  8. Once the cakes have cooled, but are still warm, use a cake leveler to cut off the round mound on the top of the cake. Make sure both layers are the same height.
  9. Whipped Chocolate Frosting
  10. In the bowl of your stand mixer, whip the butter until smooth.
  11. Add the dark chocolate cocoa powder and mix on medium-high until combined.
  12. Add the sugar and salt and mix until incorporated. The frosting will be very thick.
  13. Mix in the vanilla extract and 1/4 cup of heavy whipping cream and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds.
  14. Add 3-4 Tbsp more of heavy cream until you have reached your desired consistency. Scrape the sides of the bowl and whip on high for 3-4 minutes.
  15. Assembly
  16. Place a piece of wax paper on your rotating cake prep stand and place the flattest side of one layer on it. Spread a thick layer of frosting on the top of this layer of cake.
  17. Place the second layer, flat side UP, on top of the frosting.
  18. Crumb coat the entire cake. (A crumb coat is a very thin layer of frosting that seals in the crumbs.) Place cake in the freezer for about 10 minutes.
  19. Spread a 1/2 inch layer of frosting on the top and side of the cake. Using an offset spatula, smooth out the sides.
  20. Spread an even layer of chocolate shavings on the top of the cake. Place cake back in freezer for 10-15 minutes.
  21. Gently slide the cake off the wax paper and place it onto your cake stand.
  22. Press remaining chocolate shavings onto the bottom edge of the cake closets to the cake stand.
  23. Serve with a giant glass of milk and a big scoop of vanilla ice cream!
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22 Comments

22 Comments on Almost as good as Mom’s –
Double Chocolate Layer Cake

  1. Becky
    May 1, 2013 at 12:29 pm (1 year ago)

    Betsy,
    Such a lovely chocolate cake, and special that it was your Mom’s favorite. My Mom’s favorite cake was Lemon, so I make a Lemon Cake on her birthday every year.

    Reply
    • Betsy Eves
      May 2, 2013 at 8:16 am (1 year ago)

      omg…. it is. I had two slices yesterday!!!!!

      Reply
  2. Connie
    May 15, 2013 at 2:17 pm (1 year ago)

    I made this for my husband’s birthday and he loved it! So did I! I used your recipe for the Chocolate Buttercream. I thought I was in heaven!

    Reply
    • Betsy Eves
      May 15, 2013 at 2:36 pm (1 year ago)

      Yay! I’m glad you liked it! <3

      Reply
  3. Lysa
    June 17, 2013 at 1:24 am (1 year ago)

    I’m just wondering what kind of sour cream do I use?? Brand?? I want to make this for tomm because its my little brothers bday!

    Reply
    • Betsy Eves
      June 17, 2013 at 8:22 am (1 year ago)

      Any brand, even low fat is okay…. or even greek yogurt! :) Good luck!

      Reply
  4. teenagecakeland
    August 9, 2013 at 5:45 pm (1 year ago)

    I’ve made this cake soo many times, and tried it recently with cookie butter frosting, so good!!

    Reply
    • Betsy Eves
      August 9, 2013 at 8:14 pm (1 year ago)

      It’s my favorite!

      Reply
  5. Michelle
    August 27, 2013 at 9:45 pm (1 year ago)

    If you are making this recipe into cupcakes, how full do you fill the liners? I love all your recipes! They turn out perfect every time I make them!!!!!!

    Reply
    • Betsy Eves
      August 28, 2013 at 12:32 am (12 months ago)

      Standard is 2/3 full… but when I use this recipe for cupcakes, I fill them a little more. I like big domes on them!

      Reply
  6. Laura Allen
    March 4, 2014 at 8:47 pm (6 months ago)

    If I wanted to make this in a 9×13 pan and make it one thick layer, would one recipe be enough?

    Reply
  7. Monika
    March 21, 2014 at 8:03 pm (5 months ago)

    I´ve just made this … as a 3 layer cake with both, peanut butter and chocolate frosting for a birthday dinner for my boyfriend tomorrow! It is sooo delicious and fluffy :) I have used less sugar though but I think this will become a birthday cake must from now on! :) Thanks!

    Reply
    • Betsy Eves
      March 22, 2014 at 1:55 pm (5 months ago)

      You’re welcome!

      Reply

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Double Chocolate Layer Cake

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