A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

  • Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.

  • Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.

  • Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.

  • Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.

  • Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.

Nutrition Facts

650 calories; 32.8 g total fat; 119 mg cholesterol; 690 mg sodium. 85.3 g carbohydrates; 8.7 g protein; Full Nutrition