This moist and flavorful Chocolate Chocolate Cake combines harmoniously with the creamy, sweet frosting, creating a mouthwatering treat that’s hard to resist. It’s the perfect dessert for chocolate lovers and anyone looking for a little indulgence. Whether served at a birthday party, special occasion, or as a comforting slice on a quiet evening, this classic combination never fails to satisfy the sweet tooth. Keep scrolling for the free recipe!

Ingredients

Chocolate Cake

2 cups all purpose flower sifted
2 cups sugar
¾ cup unsweetened cocoa powder sifted
1½ tsp baking soda
2 tsp baking powder
1 tsp kosher salt
1 tsp instant coffee
1 cup milk we substituted almond milk
½ cup applesauce
2 large eggs
2 tsp vanilla extract
1 cup boiling water

Chocolate Buttercream Frosting

1½ cups butter softened
1 cup unsweetened cocoa powder
5 cups confectioner's sugar sifted
½ cup milk
2 tsp vanilla extract
½ tsp instant coffee

Instructions

To Prepare Cake

Preheat oven to 350º F. Prepare two 9-inch cake pans, spraying with baking spray or buttering and lightly flouring.
Add flour, sugar, cocoa, baking powder, baking soda, salt and instant coffee to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, applesauce, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

To Prepare Frosting

Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Frost cake and garnish if desired. We used fresh raspberries!

Servings: 20

This is the cocoa powder we recommend for this recipe.

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Chocolate Chocolate Cake