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Easy Double Chocolate Layer Cake

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  • Author: Browned Butter Blondie
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 8-inch rounds 1x
  • Category: Cakes


A simply delicious and easy double chocolate layer cake topped with swoops of luscious chocolate buttercream. The perfect everyday layer cake for every occasion!



For Cake

  • 1 3/4 cups all purpose flour, spooned and leveled
  • 3/4 cup unsweetened cocoa
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs, plus one egg yolk, room temperature
  • 1/2 cup canola oil
  • 1/2 cup whole milk, room temperature
  • 1/2 cup full fat greek yogurt, room temperature
  • 2 tsp vanilla
  • 2 tsp espresso powder
  • 1/2 cup hot boiling water
  • 1/4 cup bittersweet chocolate, finely chopped

For Chocolate Buttercream

  • 3 sticks unsalted butter, room temperature
  • 2 1/4 cups confectioner’s sugar, sifted
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp vanilla
  • 1/8 tsp salt
  • 4 ounces dark chocolate, melted and cooled


For Cake

  1. Preheat oven to 350 degrees.
  2. Spray two 8 inch baking pans with nonstick baking spray and line the bottoms with a round of parchment paper. Set aside.
  3. In a large bowl, combine flour, cocoa, baking powder, baking soda and salt. Whisk to combine.
  4. Make a small well in the center of the bowl.
  5. Add sugars, eggs, egg yolk, oil, milk, yogurt and vanilla. Whisk to combine well but do not over mix.
  6. Dissolve the espresso powder in the bowling water and immediately pour into the mixture, stirring to combine.
  7. Add the chopped chocolate and stir until just incorporated. Do not over mix.
  8. Divide the batter evenly between the two prepared cake pans. Tap each pan firmly on the countertop to release any air bubbles.
  9. If using, secure cake strips to the outside of each pan and bake on the center rack of the oven for 25-30 minutes. Cake is done when the edges begin to pull away from the sides and a toothpick inserted in the center of the pan comes out with a few crumbs remaining.
  10. Remove the pans from the oven and cool cakes completely on a wire rack before frosting.

For Chocolate Buttercream

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter on high speed until light and fluffy, about 3 minutes.
  2. Slowly add the confectioner’s sugar 1/2 cup at a time while running the mixer on low speed.
  3. Once incorporated, increase the speed to medium high and beat for 3 minutes.
  4. Mixture should be light and fluffy and very pale in color.
  5. Add the cocoa, vanilla and salt, mixing on low speed until combined well. Increase speed to high and beat for 1 minute until fluffy.
  6. Add the cooled melted chocolate and beat together for one minute until the frosting is light and airy.
  7. To assemble the cakes, level the tops of the cakes if needed.
  8. Place one cake layer on a plate or cake platter and top with 3/4 cup of buttercream. Spread evenly over the top to the edges.
  9. Place the second cake layer on top of the frosted layer and use the remaining buttercream to frost the top and sides of the cake. Use a bench scraper or off set spatula to gently smooth the edges or make swoops of frosting over the cake if desired.