Double-Chocolate Layer Cake

"From Ina Garten, published in Food & Wine March 2007. She says it's "the most fabulous chocolate cake that I've ever made." Allow some extra time for cooling and chilling."
photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
Ready In:
1hr 5mins
1 cake




  • CAKE: Preheat the oven to 350°F
  • Butter two 8 inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
  • Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
  • In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla.
  • Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
  • Pour the batter into the prepared pans.
  • Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
  • Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
  • Peel off the parchment paper.
  • FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
  • Stir until completely melted, then set aside to cool to room temperature.
  • Beat the butter at medium speed until pale and fluffy.
  • Add the egg yolk and vanilla and beat for 1 minute.
  • At low speed, slowly beat in the confectioners’ sugar, about 1 minute.
  • In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
  • Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
  • Evenly spread 1/3 of the frosting over one cake layer to the edge.
  • Top with the second cake layer, rounded side up.
  • Spread the remaining frosting over the top and side of the cake.
  • Refrigerate for at least 1 hour before slicing.

Questions & Replies

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  1. I just wrote about this on my blog after finding the recipe in F&W magazine. The coffee in this cake adds such a unique flavor... it really keeps the cake from being overly sweet, but maintains a strong chocolate flavor. Moist and delicious!
  2. The texture of the cake was moist and rich, and the flavor was superb. This will be a new standard in our family. <br/><br/>Instead of the frosting posted here, I used salted caramel cream cheese frosting and chopped toasted pecans. It was one of the the best cakes I have had.
  3. Cake was great, nice and moist. The frosting was a little sweet for me.


  1. The texture of the cake was moist and rich, and the flavor was superb. This will be a new standard in our family. <br/><br/>Instead of the frosting posted here, I used salted caramel cream cheese frosting and chopped toasted pecans. It was one of the the best cakes I have had.


My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src=""> ........And a grown up Jake (one year old in January 2008) :) - <img src=""> Charlotte (May 27, 1992-June 1, 2009): <img src=""> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src=""> Mike: September 26, 1994 - March 19, 2004<img src="">.... <a href=''><img src='' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='' target='_blank'>visitor maps</a>
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