Double Chocolate Cake Recipe


There’s something undeniably irresistible about the rich aroma of chocolate filling the air, especially when it’s emanating from a freshly baked cake. For all the chocolate lovers out there, we have the perfect treat for you – a mouthwatering Double Chocolate Cake that will satisfy even the most intense cravings. This recipe combines the heavenly flavors of cocoa and chocolate chips, resulting in a moist and decadent dessert that’s sure to become a favorite in your baking repertoire. So, roll up your sleeves, preheat the oven, and get ready to embark on a culinary adventure that’s as indulgent as it is delightful.


  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup milk (whole milk or buttermilk for extra richness)
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 cup semi-sweet chocolate chips


  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
  2. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. This ensures a smooth and lump-free batter.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using a hand mixer or stand mixer fitted with a paddle attachment, beat the mixture on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
  4. Reduce the mixer speed to low and carefully pour in the boiling water. Mix until the batter is smooth and uniform. The batter will be thin, but don’t worry, this is what helps create the moist texture of the cake.
  5. Fold in the chocolate chips until evenly distributed throughout the batter. These little bursts of chocolatey goodness will take your cake to the next level.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula to ensure even baking.
  7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Avoid overbaking to maintain the moistness of the cake.
  8. Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. Once the cakes are completely cooled, you can frost them with your favorite chocolate frosting or ganache for an extra indulgent touch. Alternatively, dust them with powdered sugar for a simpler presentation.
  10. Slice, serve, and enjoy the rich, chocolatey goodness of your homemade Double Chocolate Cake! Whether it’s for a special occasion or simply to satisfy a sweet craving, this delectable dessert is sure to impress.

Serving and Storage Tips:

  1. Serving Suggestions: When serving your Double Chocolate Cake, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat. Fresh berries or a drizzle of chocolate sauce can also enhance the presentation and flavor of the cake.
  2. Room Temperature: For the best taste and texture, allow the cake to come to room temperature before serving. This allows the flavors to fully develop and ensures a softer, more moist crumb.
  3. Storage: If you have any leftovers (which is rare with this irresistible cake!), store them in an airtight container at room temperature for up to 2-3 days. Be sure to place a piece of parchment paper between layers to prevent sticking.
  4. Refrigeration: If you need to store the cake for longer or if your kitchen is particularly warm, you can refrigerate it. Wrap the cake tightly with plastic wrap or place it in an airtight container before refrigerating. Bring it back to room temperature before serving for the best taste and texture.
  5. Freezing: Double Chocolate Cake freezes exceptionally well, making it a convenient option for future indulgences. Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil before placing it in the freezer. Properly stored, the cake can last for up to 3 months in the freezer. To thaw, simply transfer the wrapped cake to the refrigerator overnight or let it sit at room temperature for a few hours before serving.

By following these serving and storage tips, you can ensure that your Double Chocolate Cake remains fresh, moist, and delicious, allowing you to enjoy its rich flavors whenever the craving strikes.

FAQ’s :

  1. Can I use Dutch-processed cocoa powder for this Double Chocolate Cake recipe? Yes, you can substitute Dutch-processed cocoa powder for unsweetened cocoa powder in this recipe. However, keep in mind that Dutch-processed cocoa powder has been treated with an alkalizing agent, which may affect the leavening properties of the cake slightly. Adjust the amount of baking powder accordingly, or use baking soda as directed in the recipe.
  2. Can I use a different type of milk, such as almond milk or soy milk? Absolutely! You can use any type of milk you prefer or have on hand, including almond milk, soy milk, or even coconut milk. Just make sure it’s at room temperature and unsweetened for the best results.
  3. How can I prevent my chocolate chips from sinking to the bottom of the cake? To prevent chocolate chips from sinking, toss them in a tablespoon of flour before folding them into the batter. This helps to coat the chocolate chips and prevents them from sinking during baking.
  4. Can I make this cake ahead of time and freeze it before frosting? Absolutely! This cake freezes beautifully. Once cooled completely, wrap the unfrosted layers tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw in the refrigerator overnight before frosting and serving.
  5. Can I use a different size cake pan if I don’t have 9-inch rounds? Yes, you can use different-sized cake pans, but be mindful of the baking time. Adjust the baking time accordingly if you use smaller or larger pans to ensure the cakes are baked through.
  6. Can I make this cake without eggs for a vegan version? Yes, you can substitute the eggs with flax eggs or a commercial egg replacer to make a vegan version of this cake. Follow the instructions on the egg replacer packaging for the best results.
  7. Can I reduce the amount of sugar in this recipe without affecting the texture?  You can slightly reduce the amount of sugar in this recipe if you prefer a less sweet cake. However, keep in mind that sugar not only adds sweetness but also contributes to the texture and moisture of the cake. Adjusting the sugar may affect the final outcome slightly.
  8. Can I use hot coffee instead of boiling water in this recipe? Yes, hot coffee can enhance the chocolate flavor of the cake without making it taste like coffee. Simply substitute an equal amount of hot coffee for the boiling water in the recipe.
  9. What type of frosting pairs best with this Double Chocolate Cake?  This cake pairs well with a variety of frostings, including chocolate buttercream, cream cheese frosting, or even a simple ganache. Choose your favorite frosting to complement the rich chocolate flavor of the cake.
  10. Can I add nuts or other mix-ins to the batter? Absolutely! Chopped nuts, such as walnuts or pecans, can add a delicious crunch to the cake. You can also fold in additional mix-ins like shredded coconut or chopped chocolate for extra texture and flavor. Just be sure to adjust the quantities accordingly to maintain the desired consistency of the batter.


With its intense chocolate flavor and moist crumb, this Double Chocolate Cake is a true delight for chocolate enthusiasts everywhere. Whether you’re baking for a celebration or just treating yourself to a slice of heaven, this recipe is guaranteed to please. So, gather your ingredients, preheat your oven, and get ready to indulge in the ultimate chocolate experience. Happy baking!

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