DOUBLE CHOCOLATE CAKE

Double the chocolate. Double the deliciousness.
Makes: 8 servings                                                                                         Takes: About an hour

DOUBLE CHOCOLATE CAKE

Zoe Bake's recipe
Makes: 8 servings
Takes: About an hour
Chocolate Frosting
  • 2 1/2 cups heavy whipping cream
  • 6 tablespoons unsalted butter
  • 2 teaspoons vanilla extract 
  • 1 1/2 cups sugar
  • 1/3 cup honey
  • 6 ounces bittersweet chocolate, finely chopped
  • 2 cups unsweetened cocoa powder, sifted
  • 1/4 teaspoon kosher salt 
Chocolate Cake
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder, sift if lumpy
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cups buttermilk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee
  • 1/4 cup rum or brandy (optional or replace with coffee)
Chocolate Frosting
  1. Make the frosting first because it needs time to cool: In a medium saucepan, heat the cream, butter, vanilla, sugar, honey, salt and booze (if using) over medium heat, until the butter and sugar melts.
  2. Turn down the heat and stir in the chocolate chips/chunks. Once smooth, add the cocoa and whisk until there are no lumps. Spread it into a shallow pyrex pan, cover and refrigerate for a few hours (or throw in the freezer for 30 mins like me).
  3. When ready to use, transfer the chocolate frosting to a stand mixer and whip with paddle attachment until light in color and texture, about 2-3 minutes.
​Chocolate Cake
  1. Heat the oven to 350 degrees and prepare cake pans with parchment paper. You can use three 6" round cake pans or two 8" pans.
  2. Combine all the dry ingredients together in a large bowl and whisk until combined.
  3. In a second bowl, whisk together, eggs, buttermilk, oil and vanilla until well combined. Add this to the dry ingredients and whisk until smooth. Slowly add the coffee and rum to the batter and whisk until totally blended and smooth.
  4. Bake the cakes for about 30 minutes, at the same time or one after the other. Let each cake cool in pan for 5-10 minutes before transferring to a wire cooling rack. Let them cool completely before frosting! I never do and always regret it.
  5. Assemble the cake by spreading the chocolate frosting between the layers of cake, then smoothing the remaining frosting on the top and sides of the cake. Decorate as you wish!