Recipe courtesy of Russell Simmons

Double Chocolate Cake

  • Level: Intermediate
  • Total: 55 min
  • Active: 35 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Cake:

Nonstick cooking spray, for greasing cake pans

3/4 cup cocoa powder 

3/4 cup refined coconut oil (solid not liquid form) 

1 1/2 cups sugar 

4 eggs plus 2 whites, at room temperature 

1 teaspoon vanilla extract 

1 1/2 cups cake flour 

2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

Chocolate Cream Cheese Frosting:

1 1/2 sticks (12 tablespoons) unsalted butter, softened

12 ounces cream cheese 

4 cups powdered sugar 

3/4 cup unsweetened cocoa powder 

Pinch salt 

Directions

  1. For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
  2. Bring 1/2 cup water to a boil in a small saucepan. Whisk in the cocoa powder until smooth. Set aside and cool to room temperature.
  3. In a stand mixer, beat together the coconut oil, sugar, eggs, egg whites and vanilla until well blended, about 2 minutes
  4. In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt.
  5. Add the cooled cocoa mixture to the wet ingredients and mix on low speed to blend. Add half of the flour mixture to the mixer; beat on low speed until just combined. Scrape down the sides of the bowl, then add the remaining flour mixture and beat to combine. Increase the mixer to high speed and beat for an additional 2 minutes. Divide the batter between the prepared cake pans.
  6. Bake until a cake tester inserted in the center comes out clean, 15 to 20 minutes
  7. For the frosting: In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth and fluffy. On low speed, slowly mix in the powdered sugar and cocoa powder. Add the salt and quickly blend to combine.
  8. To frost, place the first cake layer, flat-side up, on a cake stand. Place a big dollop of the frosting in the center and smooth out to the edges with an offset spatula. Top with the second cake layer, flat side up. Add another big dollop of frosting and spread out to the edges to completely cover the top. Next, frost the sides and smooth out as best you can.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …