Ultra-Moist Double Chocolate Layer Cake

💬Featured Comment: "Double chocolate is my absolute fave and MUST have! ❤️"--Andrea B.

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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.

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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:

Nuts.com instant Clearjel

*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. ❤️

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Ultra-Moist Double Chocolate Layer Cake

5 from 13 votes

This bakery recipe for Double Chocolate Cake is 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.

Moist and fudgy Chocolate Cake paired with smooth and Fluffy Chocolate Buttercream. This "Mix and Match" delicious cake combination is an Amycakes Bakery recipe.

👩‍🍳 For the most accurate baking results, use the grams measurements with a kitchen scale. Watch the quick recipe video

Servings 8 servings or more

1x2x

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Equipment

offset icing spatula

Turntable

Ingredients

1x2x

• ▢ 1 x batch Moist Chocolate Cake
• ▢ 1 to 2 x batch Fluffy Chocolate Buttercream (double the recipe if you want extra frosting for piped decorations)

Instructions

• 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.

Author: Amy

Calories are estimated using a nutrition calculator. This recipe may link to additional recipes, which contain calories that are not included in this recipe.

Tried this recipe?Mention @amycakesbakes or comment below! I'd love to hear from you!

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Recipes Used in this Mix and Match Combination:

Moist Chocolate Cake: a Mix and Match Bakery Recipe

Extra moist and fudgy chocolate cake with a soft and tender texture and the perfect amount of chocolate flavor. Made with just two bowls (no mixer required), this cake comes together quickly.

This is a Mix and Match Recipe--that means this recipe is for just the cake. It's meant to be combined with your favorite frosting and filling recipes. You can get creative with your flavor combinations just like we did at Amycakes Bakery!

Use the Cut and Stack Method to get the following:

1x batch yields one three-layer 6" cake cut from a ¼ sheet pan

2x batch yields one three-layer 8" cake cut from a ½ sheet pan

You can also bake this cake in sheetcake pans or round cake pans--See my Cake Pan Chart.

Get the recipe

Fluffy Chocolate Buttercream Frosting: a Bakery Recipe

This bakery-style chocolate buttercream frosting is fluffy, and light with a rich but and creamy chocolate flavor. Use it to frost your favorite cake or cupcakes.

A 1x batch will frost and fill one 6" three-layer cake or about 14 cupcakes, and a 2x batch will frost and fill one 8" three-layer cake or about 28 dozen cupcakes.

Get the recipe