Double Layer Chocolate Cake Recipe

I know you have been waiting to learn how to make the Double Layer Chocolate cake I posted about last week.
Finally, here is the recipe!
The recipe comes from Ina Garten (Food Network/Barefoot Contessa) and it really is out of this world.
When you are finally ready to have a slice, make sure you have a nice tall glass of milk handy. :->
This recipe is easy to make and I’m sure a big hit with your family. You might be put off by the coffee but you will never be able to taste it once baked.

Cake Ingredients:

1 ¾ cups all purpose flour, plus more for dusting

2 cups sugar

¾ cup unsweetened cocoa powder

2 tsp. baking soda

1 tsp. baking power

1 tsp kosher salt

1 cup buttermilk

½ cup vegetable oil

2 large eggs

1 tsp. pure vanilla extract

1 cup freshly brewed hot coffee

Frosting Ingredients:

6 ounces semi-sweet chocolate, coarsely chopped

2 sticks (1/2lb) unsalted room temp butter

1 large egg yolk

1 tsp. pure vanilla extract

1 cup plus 1 tbsp confectioners sugar (icing sugar), sifted (measure first then sift)

Make the cake:

Preheat the oven to 350 degrees. Butter two 8” round cake pans and line them with parchment paper. Butter the paper. Dust the pans with flour, tapping out any excess.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder, and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs, and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated and then slowly beat in the hot coffee until fully incorporated.

Pour the batter into the prepared pans and bake for 35 minutes or until a toothpick or cake tester comes out clean from the center of each pan. Let the cakes cool in the pans for 30 minutes, and then invert them onto a rack to cool completely. Peel off the parchment paper.

Make the Frosting:

In a microwave safe bowl, heat the chocolate at high heat for 30-second intervals, stirring until most of the chocolate is melted. Stir until completely melted then set aside to cool to room temp.
In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners sugar, about 1minute. In a small bowl, dissolve the instant coffee in 2 tsp of hot water. Slowly beat the coffee and cooled chocolate into the butter mixture until just combined.

** I do not use the coffee to flavor the icing. I add 1 tsp. of vanilla and it comes out just perfect.


Set a cake layer on a plate with the flat side of the cake facing up. Evenly spread 1/3 of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least one hour before slicing. The frosted cake can be refrigerated for 2 days. Let stand 1 hour before serving.

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