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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.
Mix and Match
This Amycakes recipe is a featured Mix and Match Recipe. That means that this flavor combination is composed from separate recipes that are linked in the recipe card at the bottom of this page.
Mix and Match recipes are meant to provide short-and-sweet, small-batch recipes. You can get creative with your flavor combinations just like we did at Amycakes Bakery!
- Edible Decorations
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. 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.
Although it’s not often available in grocery stores, it’s sold in a variety of online stores. I use Hoosier Hill Farm Instant Clearjel. When using Instant Clearjel in baking, please make sure it is labeled as “INSTANT,” and always thoroughly whisk it with dry ingredients as described within the recipe.
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. Cut Desired Cake Size with Cake Rings then Freeze
3. 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
Watch the Recipe Video:
Yields one 6" cake (1x) or one 8" cake (2x)
Select 1x or 2x within each recipe
- 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.