This double chocolate layer cake is rich, moist, and perfect for any celebration.
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Using parchment paper ensures the cakes release easily from the pans.
In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth using an electric mixer.
Mixing on medium speed ensures a well-combined batter without overmixing.
Stir in the hot coffee until the batter is well combined. It will be thin, which is normal.
The hot coffee enhances the chocolate flavor and improves the batter's consistency.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Rotating the pans halfway through baking ensures even cooking.
Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Cooling the cakes completely prevents the frosting from melting.
To make the frosting, cream the butter in a mixing bowl until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the milk and vanilla extract. Beat until smooth.
Adjust the consistency by adding more milk or powdered sugar as needed.
Place one cake layer on a serving plate. Spread a layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
Using an offset spatula makes spreading the frosting easier and more even.
Decorate the cake as desired and serve. Enjoy your decadent double chocolate layer cake!
Adding chocolate shavings or sprinkles can enhance the presentation.
