Double Chocolate Chip Layer Cake Recipe
Make Double Chocolate Chip Layer Cake Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Cake Layers
Chocolate Chip Filling (Stirred)
Chocolate Buttercream Frosting
Assembly & Optional Garnish
Method
Chocolate Cake Layers
- 1
- 2
Dry ingredients
Whisk together 2.5 cups all-purpose flour, 2.25 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 2 tsp baking powder, 1.5 tsp baking soda, and 1 tsp fine sea salt in a large bowl until evenly combined.
- 3
Wet ingredients
In a separate large bowl, whisk 2 large eggs lightly, then add 1 cup whole milk, 0.5 cup buttermilk, 0.75 cup vegetable oil, and 2 tsp vanilla extract. Whisk to combine.
- 4
Combine and add coffee
Add the wet mixture to the dry ingredients and stir until mostly smooth. Dissolve 1 tsp instant espresso powder in 1 cup hot brewed coffee, then slowly pour into the batter while stirring until fully incorporated. Batter will be thin — this is normal and yields a moist crumb.
- 5
Bake
Divide batter evenly among prepared pans (about 2 cups batter per 8-inch pan). Smooth tops and bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through if baking more than one at once.
- 6
Cool
Allow cakes to cool in pans for 10–15 minutes, then run a knife around edges, invert onto racks, peel off parchment, and cool completely (about 1 hour) before assembling.
Chocolate Chip Filling (Stirred)
- 7
Make chocolate chip filling
Place 1.5 cups semi-sweet chocolate chips and 0.75 cup heavy cream in a small saucepan. Gently heat over low heat, stirring constantly until chips are melted and mixture is smooth but not boiling. Remove from heat and stir in 1 tbsp unsalted butter, 1 tsp light corn syrup, and 0.25 tsp fine sea salt until glossy. Allow to cool at room temperature until thickened but still spreadable, about 20–30 minutes. If it becomes too firm, warm briefly over low heat and stir to loosen.
Chocolate Buttercream Frosting
- 8
Beat butter and cocoa
In a stand mixer fitted with the paddle (or using a hand mixer), beat 1.5 cups room-temperature unsalted butter on medium speed for 1–2 minutes until creamy. Add 0.75 cup sifted unsweetened cocoa powder and mix on low to combine, scraping the bowl.
- 9
Add powdered sugar and cream
With mixer on low, add 5 cups powdered sugar gradually to prevent a cloud of sugar. Alternate adding the powdered sugar and 0.75 cup heavy cream in 2–3 additions: add some sugar, mix briefly, add some cream, increase speed to medium and beat until smooth. After all sugar and cream are incorporated, add 2 tsp vanilla extract and 0.5 tsp fine sea salt. Beat on medium-high for 2–3 minutes until light, fluffy, and spreadable. Adjust consistency: if too thick, add 1–2 tsp more cream; if too thin, add 1/4 cup powdered sugar at a time.
- 10
Fold in mini chips
If desired, fold 0.5 cup mini semi-sweet chocolate chips into 1/3 of the buttercream to create a textured filling layer; otherwise reserve them for garnish.
Assembly & Optional Garnish
- 11
Level and brush
If cake layers have domes, level them with a serrated knife or cake leveler. Place first cake layer on a cake board or serving plate. Brush with about 2–3 tablespoons of the cooled simple syrup (from the 1/2 cup prepared) to keep the cake moist.
- 12
Layer with filling and buttercream
Spread about 3/4 cup of the chocolate buttercream evenly over the first layer as a base. Spoon or spread about 1/3 of the cooled chocolate chip filling over the buttercream (about 1/3 cup–1/2 cup), leaving a 1/4-inch border. Place second cake layer on top, brush with simple syrup, spread another 3/4 cup buttercream, and add another 1/3 of the chocolate chip filling. Top with the final cake layer, brush with a little syrup, then apply a thin crumb coat of buttercream over the entire cake to seal in crumbs. Chill 15–20 minutes until the crumb coat is set.
- 13
Final frost and decorate
Apply the remaining buttercream in an even final coat. If you reserved mini chips in the buttercream, use that for the middle layer and regular buttercream for the outside. Press extra mini chips or 0.5 cup chocolate shavings around the base or on top as desired. For a glossy finish, pipe a few dollops of buttercream and drizzle a thin stream of slightly warmed chocolate chip filling over the top for a ganache-like drip (optional).
- 14
Chill and serve
Refrigerate the assembled cake for 20–30 minutes to set the frosting, then bring to room temperature 20–30 minutes before serving for best texture. Slice with a sharp knife dipped in hot water and wiped dry between cuts. Store leftovers covered in the refrigerator up to 4 days.