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Double Chocolate Layer Cake

A community recipe by

Not tested or verified by

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On my search for the ultimate chocolate cake i stumbled upon this one, it takes a bit longer than most but worth every second spent making it!


Serves: 12 to 14

For the Cake Layers

  • 85 semi-sweet chocolate
  • 375 coffee (hot)
  • 750 sugar
  • 625 all-purpose flour
  • 375 unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1¼ teaspoons salt
  • 3 large eggs
  • 188 vegetable oil
  • 375 buttermilk
  • ¾ teaspoon vanilla

For the Ganache Frosting

  • ½ semi-sweet chocolate
  • 250 heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons light corn syrup
  • 63 unsalted butter


Double Chocolate Layer Cake is a community recipe submitted by samyc and has not been tested by so we are not able to answer questions regarding this recipe.

Make cake layers:

  • Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
  • Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  • Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  • In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
  • Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool layers completely in pans on racks.
  • Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
  • Make frosting:

  • Finely chop chocolate.
  • In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted.
  • Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
  • Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
  • Tell us what you think

    What 1 Other has said

    • Hi, thanks for sharing, looks really nice! How big were the pans you used and how many layers did you make?

      Posted by annapanna19 on 27th September 2013
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