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Double Chocolate Cake

Double Chocolate Cake

Buttermilk gives this cake an incredibly moist and light crumb. Layered with a heavenly chocolate frosting makes this recipe the perfect, decadent, go-to celebration cake.

3 hrs total time

30 mins active time

Medium

Serves 10

Ingredients


Measurements:

For the cake:

  • ⅔ cup (2½ oz) Dutch-processed cocoa powder
  • 1 cup (8 fl oz) boiling water
  • 1 cup (8 fl oz) buttermilk

    at room temperature

  • ½ cup (4 fl oz) grapeseed oil
  • 2 large eggs

    at room temperature

  • 2 tsp vanilla bean paste
  • 2 cups (10½ oz) all-purpose flour
  • 2 cups (14 oz) white sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp fine salt
  • Fresh berries

    to serve

For the frosting:

  • 3¼ cups (1 lb) powdered sugar
  • ½ cup (1¾ oz) Dutch-processed cocoa powder
  • 8 oz unsalted butter

    at room temperature

  • ½ tsp fine salt
  • 3 tbsp heavy cream

    at room temperature

Instructions

  • 1Whisk the cocoa and boiling water until well combined. Stand for 5 minutes. “Blooming” the cocoa makes it silky smooth and intensifies the chocolate flavor. Meanwhile, continue to the next step.
  • 2Grease and line the base of two 9-inch round cake pans with parchment paper.
  • 3Insert the wire racks into positions 8 and 4. Meanwhile, continue to the next step.
  • 4Add the buttermilk, oil, eggs and vanilla to the cocoa mixture, whisking between each addition.
  • 5Place the dry ingredients in the bowl of a stand mixer and mix on low speed to combine.
  • 6Mix until just combined.
  • 7Divide the batter evenly between the pans.
  • 8Once preheated, place the pans in the oven, one on each rack and start the timer. When the Rotate Remind signals, swap the pans and continue cooking.
  • 9The cakes are ready when a skewer inserted into the center comes out clean. If not, give it a bit more.
    Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
  • 10Stand in the pans for 10 minutes, then turn onto wire racks to cool completely.
  • 11Sift the powdered sugar and cocoa together.
  • 12Beat on medium-high speed until pale and creamy. Add the sugar mixture and salt and beat until combined. Slowly pour in the cream and beat until combined. Reserve a 1/3 cup of the frosting.
    Tip: Add a little more cream if the frosting is too thick.
  • 13Use a serrated knife to level the tops.
  • 14Place one cake, top-side up on a cake board or serving plate. Spread with a third of the frosting and sandwich with the remaining cake, top-side down, to create a flat top. Spread the remaining frosting over the top and side. A turntable and cake scraper makes it easier to spread.
  • 15Can be served plain or decorated. To decorate, place the reserved frosting in a piping bag fitted with a small start tube. Arrange the berries on the cake and pipe small rosettes between the berries.
    Tip: Un-iced cakes can be made a day ahead and stored in an airtight container or frozen for up to 3 months.