Decadent Double Chocolate Cake Recipe with Fudgy Ganache

Easy Chocolate Cake with Chocolate Frosting

This one-bowl double chocolate cake is quick and forgiving. A bit of oil keeps the crumb tender and moist, milk adds richness, and eggs provide structure so the cake stays soft but not dense. The frosting uses melted chocolate for a glossy, smooth finish and an extra layer of chocolate flavor—exactly what you want when you want chocolate.

I make this 8×8 cake for my family of four when we want something sweet but not an overabundance of leftovers. It’s an approachable, indulgent dessert that’s easy enough for weeknights and special enough for celebrations.

Why Use Melted Chocolate in the Frosting?

Using melted chocolate alongside powdered sugar and butter gives the frosting a glossy sheen and a smoother, more luxurious texture than cocoa powder alone. It deepens the chocolate flavor and makes the frosting taste more like a bakery-style finish. In my tests, this version was always the crowd favorite.

Double Chocolate Cake Recipe

A quick, moist chocolate cake enriched with cocoa powder and finished with a creamy, melted-chocolate frosting. Perfect when you need a rich chocolate fix with minimal fuss.

Prep Time:
15 mins

Cook Time:
30 mins

Total Time:
45 mins

Equipment

• Kitchen scale (optional)
• 8×8 baking pan
• Stand mixer (or hand mixer)

Serves 9 slices

Ingredients

For the Cake

• 1 cup all-purpose flour
• 1¼ cups granulated sugar
• ½ cup unsweetened cocoa powder *
• 2 teaspoons baking powder
• 2 large eggs, room temperature
• ½ cup vegetable oil
• ¾ cup milk, room temperature
• 1 teaspoon pure vanilla extract

For the Chocolate Frosting

• ½ cup unsalted butter, room temperature (1 stick)
• ¼ cup heavy cream, room temperature
• 2 cups powdered sugar
• 4 ounces baking chocolate, melted and cooled

US Customary | Metric

Instructions

For the Cake

• Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper and set aside.
• In a large bowl, whisk together the flour, sugar, cocoa powder, and baking powder.
• Add the eggs, oil, milk, and vanilla. Whisk just until no large lumps remain—do not overmix.
• Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until light, about 1–2 minutes.
• Add the heavy cream and mix to combine.
• With the mixer on low, gradually add the powdered sugar until incorporated.
• Add the melted, cooled chocolate and increase the speed to high. Whip until the frosting is light and airy.
• Once the cake is completely cool, spread the frosting on top with a spoon or offset spatula, creating swooshes if desired. For contrast, sprinkle a pinch of flaky salt on top.

Notes

*You can use any unsweetened cocoa powder you prefer. I often use Dutch-process cocoa since this recipe doesn’t use baking soda to neutralize natural cocoa’s acidity.

Tips:

• Bring eggs, milk, and butter to room temperature for the best texture.
• Check doneness with a toothpick; if it comes out with a few moist crumbs, the cake is done.
• Let the cake cool completely before frosting to prevent the frosting from melting.

Storage: Store the cake in an airtight container at room temperature up to 2 days, in the refrigerator up to 4 days, or freeze wrapped for up to 3 months. Thaw overnight in the refrigerator.

Nutrition Facts

Double Chocolate Cake Recipe

Amount Per Serving (1 slice)

Calories 584

Fat 31g

Carbohydrates 77g

Protein 5g

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dessert

Cuisine: American

How to Make Double Chocolate Cake with Chocolate Frosting Step-by-Step

Gather your ingredients: Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Bring eggs, milk, butter, and cream to room temperature. Melt and cool the baking chocolate while you prepare the batter.

Mix the batter: In a large bowl whisk together 1 cup flour, 1¼ cups sugar, ½ cup cocoa powder, and 2 teaspoons baking powder. Add 2 large eggs, ½ cup vegetable oil, ¾ cup milk, and 1 teaspoon vanilla. Whisk until mostly smooth—avoid overmixing.

Bake the cake: Transfer batter to the prepared pan, tap gently to remove air bubbles, and bake 25–30 minutes or until a toothpick comes out clean.

Cool the cake: Cool in the pan 5 minutes, then transfer to a wire rack to cool completely. You can speed cooling in the fridge or freezer if needed.

Make the frosting: Cream ½ cup softened unsalted butter until light. Add ¼ cup heavy cream and mix. On low speed, add 2 cups powdered sugar, then mix in 4 ounces melted, cooled baking chocolate. Whip on high until light and fluffy.

Frost the cake: Spread the frosting over the completely cooled cake and create swooshes with a spoon or offset spatula. Add flaky salt if desired for contrast.

How to Store

Store leftover cake in an airtight container at room temperature up to 2 days or refrigerate up to 4 days. For longer storage, wrap the cake or individual slices tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Note: This recipe has more than 10 ingredients, which is a rare exception here because it delivers extra flavor worth the few additional staples. If you prefer simpler recipes, many of our other cake recipes use fewer ingredients.