Double Chocolate Cake Recipe

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This double chocolate cake is a beautiful occasion cake, just like one my mother made for my birthdays growing up. The fluffy pink icing is Italian Meringue and should be made the day the cake is served.

Double chocolate cake slice on a white plate with a fork on a green and white tablecloth
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When it comes to desserts, I will as a rule always go for something chocolate. It dawned on me at a point in recent years that I havenโ€™t had my childhood chocolate cake with fluffy pink frosting in a looooong time, probably since I wasโ€ฆa child. This surprised me because the cake looms so large in my mind that it seems like Iโ€™ve had it every year of my life. Now Iโ€™m wondering how many times I really did have the cake, and Iโ€™m wondering about how much we can really trust memory, which after all has been called โ€œa continuing act of creation.โ€

Iโ€™m quite sure Mom used a cake mix for my chocolate birthday cakes, so I set out to recreate one of my favorite cakes from Miette in San Francisco. My recipe combines a perfectly moist chocolate cake with the sweetness of a fluffy pink icing. The keys are below!

Double chocolate cake with pink frosting, on a green and white tablecloth with white footed platter

Why Youโ€™ll Love Double Chocolate Cake

I like this cake as much for a special dinner as I do a birthday, with good reason:

Chocolate x 2. The cakeโ€™s flavor is the very deep chocolate kind, made so by the addition of both cocoa and melted chocolate. 

One of the standout features is the marshmallow icing. Itโ€™s not exactly marshmallow, but it is the ethereally light meringue icing known as boiled icing or 7-minute icing. The cake is not overly sweet in its deep darkness, so this icing is a good balance here. I thank my mother for giving me the gift of fluffy pink icing for my birthdays; it has stayed with me all my life as the supreme beautiful icing to make and to eat. She was a marshmallow kind of gal, and made me into one too. (See how this chocolate cake with marshmallow frosting does it so well, too)

There is a real lightness to eating a slice of the cake, which is ironic given the depth of the chocolate cake layers. The cake uses minimal fat, ensuring that a slice will satisfy your sweet tooth without weighing you down. Same goes for the frosting, which is light and airy and not nearly as rich as buttercream.

Ingredients for double chocolate cake on a marble countertop

Ingredients

To make this delicious double chocolate cake recipe, you will need the following ingredients:

For the cake:

  • All-purpose flour
  • Granulated sugar. This cake is very moist, so weโ€™re sticking with granulated sugar instead of brown sugar, which would add more moisture.
  • Unsweetened cocoa powder. For that very dark chocolate flavor and color, use dutch process cocoa powder instead of natural cocoa powder.
  • Dark chocolate chips or a high quality bar (such as Lindt), 60-70% cacao.
  • Baking powder
  • Baking soda
  • Salt
  • 2 large eggs
  • Buttermilk. A fine substitute is whole milk mixed with a tablespoon of lemon juice.
  • Neutral oil, such as canola or safflower (look for expeller-pressed) or vegetable
  • Pure vanilla extract
  • Boiling water

For the fluffy icing:

  • Granulated sugar
  • 3 large egg whites
  • Cream of tartar
  • Water
  • Pure vanilla extract
  • Pink food coloring (optional)

How to Make Double Chocolate Cake

Follow these steps to make the triple-layer cake:

Make the cake:

  • Prepare the oven: Preheat your oven to 350ยฐF (175ยฐC). Coat three 8-inch round cake pans with baking spray or butter, then line the base of each with parchment rounds. Spray or butter the parchment. Coat the interiors of the pans with cocoa powder (use about 1 tablespoon and transfer the residual cocoa powder from pan to pan).
  • Mix dry ingredients: In a medium mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  • In a small heatproof bowl pour boiling water over chocolate. Cool for 15 minutes, stirring occasionally until the chocolate melts.
  • Using a stand mixer fitted with the whisk attachment, or a hand mixer in a large mixing bowl, beat the eggs on high speed until they are light and foamy, about 2 minutes. On low speed, add the oil, then increase to medium to thoroughly combine.
  • Remove the bowl from the stand mixer and gently fold in the dry ingredients with a soft spatula until combined, pressing against the sides of the bowl to incorporate any large lumps. The batter will be slightly lumpy.
  • Bake: Divide the batter evenly among the prepared pans. Bake for 55-65 minutes or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. 
  • Cool: Once baked, remove the cakes from the oven, run a knife around the perimeter of each cake and allow them to cool in the pans for 15 minutes. Then, remove the cakes from the pans to a wire rack to cool completely.
Fluffy pink marshmallow frosting on a whisk with a curled top

Make the frosting:

  • Make the icing: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and vanilla. Beat just until frothy, then stop.
  • In a small heavy saucepan, combine the sugar,cream of tartar, and water. Bring to a boil and cook until the mixture reaches 175ยฐF. 
  • Turn the mixer back on medium high speed, beating the egg whites. Slowly pour the sugar syrup into the whites (aim for between the whisk and the side of the bowl). Beat until the whites are very fluffy and cooled almost completely. Add small amounts of pink food coloring, if using, until you get the shade of pink you are after.
  • Frost the cake: Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of icing on top. Place the second layer on top and frost the top. Place the third layer on top and frost the entire cake.

Quick Tips

  • Frost the cake in any number of ways. Chocolate cake is very versatile! Try it with one of my favorite buttercream recipes: rich Chocolate Buttercream, Raspberry Buttercream, or Cream Cheese Frosting.ย For a great chocolate cake that is not frosted, try my Chocolate Torte recipe.
  • To add an extra chocolate element, consider folding in 1/2 cup dark chocolate chips into the batter before baking.
  • For the best flavor and color, use high-quality dutch process cocoa powder.
  • You can make this a โ€œnaked cakeโ€ by frosting only the tops of the cake layers and leaving the sides bare.
  • A pink frosting like the one here begs for a whisper of rose flavor! Add 1/2 teaspoon of pure rose water to the frosting along with the vanilla extract.

FAQs

Can double chocolate cake be left out on the counter or should it be refrigerated?

Double chocolate cake can be left out on the counter for 1-2 days, especially if itโ€™s covered. For longer storage, refrigerate it to keep it fresh.

Should flour or self-rising flour be used?

For this recipe, all-purpose flour is recommended. Self-rising flour will alter the texture and rise of the cake.

Can this be made in advance?

Absolutely! You can bake the cake a day ahead and store it wrapped in plastic wrap. Frost it just before serving for the best texture and presentation.

Double chocolate cake slice on a white plate with a fork on a green and white tablecloth
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Double Chocolate Cake Recipe

I love this recipe for a triple-layer chocolate cake. It's adapted from the charming Miette cookbook, which I love for its deep chocolate flavor and ultra-moist texture. Note that you can substitute the buttermilk with whole milk mixed with a squeeze of lemon and left to ferment for a few minutes before adding to the batter. Ice the cake with the beautiful, fluffy meringue icing, or with your favorite icing.
Prep: 20 minutes
Cook: 1 hour 10 minutes
Servings: 12

Ingredients 

For the Cake

  • 1 1/2 cups unbleached all purpose flour
  • 1 1/4 cups dutch process unsweetened cocoa powder , plus more for dusting the pans
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/4 cup chocolate, 70% cacao, chopped, or dark chocolate chips
  • 1 cup boiling water
  • 1 cup buttermilk, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup neutral oil, such as canola, vegetable, or safflower
  • 2 1/4 cups granulated sugar

For the Fluffy Pink Icing

  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 cup water
  • 3 large egg whites, room temperature
  • 1 teaspoon vanilla extract
  • Pink food coloring
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Instructions 

For the cake

  • Preheat the oven to 350ยฐF (175ยฐC). Coat three 8-inch round cake pans with baking spray or butter, then line the base of each with parchment rounds. Spray or butter the parchment. Coat the interiors of the pans with cocoa powder (use about 1 tablespoon and transfer the residual cocoa powder from pan to pan).
  • In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  • In a small heatproof bowl pour boiling water over chocolate. Cool for 15 minutes, stirring until the chocolate melts.
  • Using a stand mixer fitted with the whisk attachment, whisk the eggs on high speed until light and foamy (about 2 minutes). On low speed, add and oil, then increase the speed to thoroughly combine.
  • On low speed, add the chocolate mixture and beat briefly. Add the buttermilk and vanilla and beat briefly to combine. Add the sugar and beat until the batter is smooth, about 2 minutes.
  • Remove the bowl from the stand mixer and gently fold in the dry ingredients with a soft spatula until combined, pressing against the sides of the bowl to break down large lumps. The batter will be slightly lumpy.
  • Divide the batter evenly among the prepared pans. Bake for 55-65 minutes or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
  • Cool the cakes in the pans for 20 minutes, then run a knife around the edges to loosen. Remove cakes from pans and cool on racks completely.

Make the frosting:

  • In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and vanilla. Beat just until frothy, then stop.
  • In a small heavy saucepan, combine the sugar, cream of tartar, and water and bring to a boil. Continue boiling until the sugar reaches 175ยฐF on a candy thermometer. Remove from the heat immediately.
  • Turn the mixer back on medium high speed, beating the egg whites. Slowly pour the sugar syrup into the whites (aim for between the whisk and the side of the bowl). Beat until the whites are very fluffy, glossy, and cooled almost completely. Add drops of pink food coloring, if using, until you get the depth of color you like.
  • Arrange one of the cake layers on a cake platter. Spread a generous layer of frosting on top. Arrange a second layer evenly on top of the frosting and frost the top of it with the same amount and thickness as the first. Arrange the third layer on top of that and frost the top and sides of the cake. Serve within a few hours.

Notes

  • Frost the cake in any number of ways. Chocolate cake is very versatile! Try it with one of my favorite buttercream recipes: rich Chocolate Buttercream, Raspberry Buttercream, or Cream Cheese Frosting.ย 
  • To add an extra chocolate element, consider folding in 1/2 cup dark chocolate chips into the batter before baking.
  • For the best flavor and color, use high-quality dutch process cocoa powder.
  • You can make this a โ€œnaked cakeโ€ by frosting only the tops of the cake layers and leaving the sides bare.
  • A pink frosting like the one here begs for a whisper of rose flavor! Add 1/2 teaspoon of pure rose water to the frosting along with the vanilla extract.

Nutrition

Calories: 453kcal | Carbohydrates: 82g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 350mg | Potassium: 243mg | Fiber: 4g | Sugar: 65g | Vitamin A: 80IU | Calcium: 55mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 12
Calories: 453
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18 Comments

  1. Marion says:

    Hi Maureen, Iโ€™m planning to make this cake for dessert on Christmas Eve. It makes me nervous to think about cutting a 3 inch cake into three slices of one inch each. Any tips or suggestions on how to do this without making a mess? Also, I donโ€™t use vegetable oil other than olive and that would not work in this recipe, so Iโ€™m thinking of substituting coconut oil. Do you think that would work? Thank you for all your hard work in creating your cookbook and putting all this information on your website. My brother and I always cook a Lebanese dinner on Christmas Eve using our Grandmotherโ€™s recipes. Your recipes are so close to what we grew up with, and I love the quick and easy tips! What a time saver in this day and age. I have the Maโ€™moul and Baklave made, saw this recipe and thought it would be fun to add this cake! Wishing you a wonderful Holiday!

    1. Maureen Abood says:

      Hi Marion! I’m so glad you commented. I want you to use a different recipe for this cake and frosting, okay?! It’s coming out on my blog shortly!! You can sub the coconut oil. Melt it, then cool to room temp, so that it is liquid but not warm. Make sure all the other liquid ingredients (eggs, etc.) are room temperature so they don’t solidify the coconut oil in the process. Merry Christmas to you and yours! Sounds like you’re going to have a wonderful feast!

  2. Jennifer says:

    Hi,

    I could use a little clarification on the amount of batter produced. I have two 6″ x 2″ Fat Daddio cake pans. This recipe produced a Lot of batter. I didn’t want the cake pans to overflow – so I ended up making some cupcakes with the extra batter. But… I’m confused. You write that this makes two 6″ layer cakes? Is one meant to have four cake pans in order to make two separate layer cakes? Isn’t that kind of unusual? Aren’t most recipes for one cake, not two? I just wanted to make one small cake. In the photo I only see one cake. Or, did you mean two layers for one cake? Which doesn’t add up because surely the batter would have spilled over. And then you write that you cut the cakes in thirds? That is going to produce Extremely Thin layers, with my cakes – not anything like the picture I see with the recipe.

    Please advise!

    Jennifer

    1. Maureen Abood says:

      Hi Jennifer–thanks for your questions and sorry for any confusion! This is adapted from Miette, which uses two 6×3-inch specialty pans and makes two cakes from this batter–see this. Each one is cut into thirds to produce the cake shown in the photos. I’m updating the post to clarify the size of the pans!

  3. Rebekah says:

    Making this cake also for my Daughters birthday. As she has asked for chocolate cake with pink frosting. She will be 5. It looks delicious.
    P.S. We will be eating this in Lapeer, MI

    1. Maureen Abood says:

      How special, Rebekah–happy birthday to your daughter, a lucky girl! Enjoy the cake and the love, right here in Michigan.

  4. Joy says:

    I have just made this cake! It looks and smells amazing (must wait until tomorrow to eat it). I’m not sure about the icing because I don’t have a candy thermometer! Whatever the case, I’m sure it will be yummy. Chocolate cake with pink icing was my daughter’s wish for her 7th birthday, and this fit the description perfectly. Thank you!

    1. Maureen Abood says:

      I’m so happy to know your daughter and I have the same taste in birthday cakes! Thanks for sharing!

  5. laura says:

    Great recipe,
    is the “sugar” used in the frosting: plain sugar or icing sugar?

    1. Maureen Abood says:

      Hello and thank you! That’s granulated (plain) sugar for the icing.

  6. Rosemary says:

    Maureen, I’m feeling nostalgic. Fluffy white frosting is this family’s favorite, only my husband and kids love it on [gasp] white cake. I just made some white cupcakes with fluffy white frosting for dessert last night – an early Valentine for my husband. Can’t believe how much our lives connect even when we don’t connect in person very often. Happy birthday!

    Rosemary

  7. carina says:

    Maureen, I will make this on Valentine’s day for my sweetie (husband). It looks amazing!! I love the background story. I can’t wait to try it. Thanks for the recipe. Carina

  8. Geri Kalush Conklin says:

    Okay…it’s 3:25 Fri am….yup….can’t sleep so I thought I brows a little and OMG!!!! Now all I want to do is go in the kitchen and make this luscious looking cake. NOW, how will I ever get to sleep?????
    By the way I’ll be in Harbor this weekend to be with Shelby and family ski with the grands. Maybe run into you.

  9. Jody Namey Atty says:

    This looks wonderful!! I’m anxious to try it!!

  10. Bridget says:

    Oh Maureen! That cake screams “Happiness”!
    Dan gave me that book for Christmas because he noticed me loving it
    When we were shopping. What a treat.

  11. virginia biggar says:

    mention of 7 minute frosting brings memories of the ’70s rushing back!

  12. Michelle Deiter says:

    wow ! beautiful and looks really delicious!

  13. tootsie Panayotou says:

    How come you don’t weigh 200 pounds ???? How do you stay so little? LOL