💬Featured Comment: "Double chocolate is my absolute fave and MUST have! ❤️"--Andrea B.
This bakery recipe for Double Chocolate Cake is truly one of my favorites--ultra-moist, rich and the perfect amount of chocolate. It's a simple combination of three layers of chocolate cake sandwiched together with fluffy chocolate buttercream frosting. But the result is an irresistible moist and fudgy cake that's perfect for any occasion. It was one of our most popular flavor requests at Amycakes Bakery.
About the secret bakery ingredient in this recipe
This bakery recipe uses Instant ClearJel, a type of cornstarch that serves as both a thickener and a binder. It’s tasteless and has no artificial ingredients. You can also use Instant Pudding mix (when it's listed in the recipe), which contains Instant Clearjel as the second ingredient!
It’s often used by professional bakers because it produces a smoother and glossier consistency than cornstarch, tapioca, or other starches. Even better, it enhances moisture and texture in cakes and thickens and stabilizes frostings. Here are a few brands I recommend:
*Please make sure the clearjel you purchase is labeled as instant
Although it's not often available in grocery stores, it's sold in a variety of online stores--just make sure whatever you purchase is labeled as INSTANT (cooktype and original clearjel will not work the same). It's also frequently found in Amish Markets. (Learn more about Instant Clearjel in Baking→)
Layer this Cake using the Cut and Stack Method
I bake all my cakes in sheet pans and cut them out with cake rings. I talk about this in detail in 5 Easy Steps to Baking and Layering Cakes Like a Pro, but here's a quick rundown:
1. Bake the Cake in a Sheet Pan
2. Wrap and Freeze the Cake in the Pan
3. Cut Desired Cake Size with Cake Rings and Layer the Cake from Frozen
4. Crumb Coat the Cake
5. Decorate and Serve
⭐ Serving and Storing Amycakes Bakes Cakes ⭐ Nearly all of my cakes are best at room temperature! They’ll still taste yummy out of the fridge, but will be firm and a different texture due to all the yummy butter in the cake and buttercream. I want to make sure you enjoy the soft and moist cake texture that is intended by eating the cake at room temperature cake. You can refrigerate the cake after decorating it, but allow it to come back to room temperature 2-3 hours before serving. (Keep in mind the buttercream can melt in warm conditions). I keep my leftover cake out of the fridge for up to 24 hours, but I’ll refrigerate or freeze anything that won’t get eaten within that time.
I hope you enjoy this classic Double Chocolate Cake recipe! If you'd like to get creative with other chocolate flavor combinations, check out my other Mix and Match Recipes--Pair the moist chocolate cake with fudgy ganache filling and peanut butter buttercream (yes please!) or make a Chocolate Covered Strawberry cake by filling it with strawberry compote filling (mmmm). I'm looking forward to hearing what you think of whatever variety you try!
Thanks for Reading. ❤️
Ultra-Moist Double Chocolate Layer Cake
- I decorated this cake with a rustic homestyle texture using an offset spatula and making repeated "c" strokes (watch the recipe video). You could also frost the cake smooth and add a chocolate drizzle using my Easy Chocolate Ganache recipe.