Double Layer Chocolate Cake

This rich, double chocolate layer cake is made with both cocoa powder and semisweet chocolate chips for a definite chocolate indulgence.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 418 Calories

Ingredients

• 2 ½ cups all-purpose flour
• 2 teaspoons baking soda
• ¾ cup vegetable oil
• ¾ teaspoon vanilla extract
• 3 cups white sugar
• ¾ teaspoon baking powder
• ⅓ cup semisweet chocolate chips
• 1 ½ cups unsweetened cocoa powder
• 3 large eggs
• 1 ¼ teaspoons salt
• 1 ½ cups hot brewed coffee
• 1 ½ cups well-shaken buttermilk

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Grease two 10-inch round cake pans. Line with rounds of parchment paper, and grease the paper.

Step 2

Combine hot coffee and chocolate chips in a medium bowl; let stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Step 3

Sift sugar, flour, cocoa powder, baking soda, salt, and baking powder together into a large bowl.

Step 4

Beat eggs in another large bowl with an electric mixer until thickened slightly and lemon colored. Slowly mix in buttermilk, oil, and vanilla. Add melted chocolate-coffee mixture; beat until well combined. Add dry ingredients and beat on medium speed until well combined; don't overmix. Divide batter evenly between the prepared pans.

Step 5

Bake in the preheated oven until a tester inserted in the centers comes out clean, 60 to 70 minutes. Remove from the oven and place pans on a wire rack until completely cool, about 30 minutes. Run a thin knife around the edges of the pans and invert layers on to the racks. Remove parchment paper.

Step 6

Frost as desired, or wrap each layer securely in plastic wrap and keep at room temperature for up to 24 hours.