Double Chocolate Layer Cake with Chocolate Icing

A Recipe for the Perfect Birthday Cake

© Carrie Prefontaine

Feb 27, 2009

This no-fail recipe for double chocolate cake yields a moist and delicious dessert that is an especially good choice for children’s birthdays.

The key to a successful cake is quality ingredients. When making this cake, be sure to use the best quality cocoa, vanilla, and chocolate available.

Double Chocolate Layer Cake with Chocolate Buttercream Icing

Ingredients

• 1 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs, at room temperature
• 1 tsp vanilla
• 2 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 tsp each baking powder and baking soda
• 1/4 tsp salt
• 1-1/2 cups buttermilk

Directions

For the cake:

1. Preheat oven to 350 degrees.
2. Grease and flour (with cocoa, not flour) two 8-inch (2L) springform pans or grease two 8-inch (1.2 L) round metal cake pans and line bottoms with parchment or waxed paper. Set aside.
3. In large bowl, beat butter with sugar until light and fluffy.
4. Beat in eggs, 1 at a time.
5. Beat in vanilla.
6. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. 7. With a spoon, stir into butter mixture alternately with buttermilk.
7. Spoon into prepared pans, smoothing tops.
8. Bake in centre of oven for 30 to 35 minutes or until toothpick inserted in centre comes out clean.
9. Let cool on racks for 20 minutes.
10. Remove from pans; let cool completely on racks.
11. Cut each cake horizontally into 2 layers.

Cake layers, double wrapped in plastic wrap and then foil, may be stored in the freezer up to two weeks.

For the icing:

Ingredients

• 18 oz.* good quality baking chocolate, coarsely chopped
• 1/2 cup milk
• 1 cup solid vegetable shortening
• 1 cup butter or margarine
• 2 teaspoons pure vanilla extract
• 8 cups* icing sugar

*Note: Quantities are correct. This yields a large batch of icing.

Directions

1. Melt chocolate with 1/4 cup milk in a double boiler. Do not overheat.
2. Cream butter and shortening. Add vanilla.
3. Using a mixer on medium speed, Gradually add sugar, one cup at time. Regularly scrape sides and bottom of bowl.
4. When all sugar has been mixed in, icing will appear dry.
5. Add 1/4 cup milk and beat at medium, speed until light and fluffy.
6. Beat in chocolate.
7. Using an offset spatula, apply icing in between layers and then cover the remainder of the cake.
8. Apply additional decoration to the cake as desired.

This recipe yields six cups of icing, so you will have leftovers. It keeps well in the freezer and makes a yummy icing for cupcakes.

Once prepared, the cake is best served immediately. However, it can be stored up to three days in the refrigerator. Place toothpicks in the top of the cake and then cover with plastic wrap to maintain freshness.

Variation: White Chocolate Buttercream Icing

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