Double Chocolate Cake Recipe

Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment for easy removal.

Whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly distributed.

In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well combined.

Add the wet ingredients to the dry ingredients and mix on low speed or whisk until just combined. Avoid overmixing to keep the cake tender.

With the mixer or a whisk, gradually blend in the hot coffee or hot water until the batter is smooth and thin enough to pour.

Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool the cakes in the pans on a rack for 15 minutes, then run a knife around the edges and invert onto the rack to cool completely.

In a large bowl, beat the softened butter until creamy and pale.

Sift in the cocoa powder and beat to combine with the butter, creating a thick, chocolatey base.

Alternately add the confectioners' sugar and milk (or cream), beating on low to avoid a cloud of sugar, then increase to medium-high speed until frosting is smooth and fluffy.

Add the vanilla extract and a pinch of salt; beat until fully incorporated. If frosting is too thick, add a bit more milk a teaspoon at a time.

If the cake layers are level, place one layer on a serving plate and spread a thick, even layer of frosting over the top.

Stack the second cake layer on top and apply a crumb coat of frosting over the entire cake. Chill for 15 minutes, then finish with a final, smooth coat.

Slice the cake and serve with 1–2 scoops of Black Cow vanilla ice cream on the side for each portion.