Can I make this cake a day ahead?

Yes. Bake and cool the layers completely, then wrap individually in plastic wrap. Frost the assembled cake the day of serving, or frost and refrigerate up to 8 hours before serving.

Why does the recipe use both espresso powder and dark chocolate?

Espresso powder deepens chocolate flavor without adding liquid, while dark chocolate adds richness and cocoa solids. Together they create a more complex, intense chocolate taste.

What's the difference between Dutch cocoa and regular cocoa powder?

Dutch cocoa is alkalized, making it darker, smoother, and less bitter. It's worth seeking out for this recipe, but unsweetened cocoa powder works if that's what you have—add an extra pinch of salt to balance.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The edges will also pull slightly from the pan sides.

Can I double this recipe?

Yes. Double all ingredients and use two 9-inch round pans or three 8-inch pans. Baking time may increase by 5–10 minutes; check for doneness starting at the original time.

Classic Chocolate Cake with Chocolate Frosting

Name: Classic Chocolate Cake with Chocolate Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 12 servings
Ingredients: 11 tbsp unsalted butter; 1 tsp espresso powder; ⅔ cup Dutch cocoa powder; 4 oz dark chocolate, chopped; 1 ⅓ cup light brown sugar; 1 tsp vanilla extract; ¼ tsp salt; 4 large eggs; 2 egg yolks; 1 ⅓ cup all purpose flour; 2 tsp baking soda; 1 cup water; 2 cups heavy cream; 13 oz milk or dark chocolate; 1 pinch salt

CookOSBeta

Classic Chocolate Cake with Chocolate Frosting | CookOS

Ingredients

11 tbsp unsalted butter
1 tsp espresso powder
⅔ cup Dutch cocoa powder
4 oz dark chocolate, chopped
1 ⅓ cup light brown sugar
1 tsp vanilla extract
¼ tsp salt
4 large eggs
2 egg yolks
1 ⅓ cup all purpose flour
2 tsp baking soda
1 cup water
2 cups heavy cream
13 oz milk or dark chocolate
1 pinch salt

15 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Grease and line two Suvie pans with parchment paper. In a small saucepan, heat 11 tbsp unsalted butter, 1 tsp espresso powder and 1 cup water over low heat until the butter is melted.
2
Remove saucepan from heat and whisk in ⅔ cup cocoa powder, 4 oz dark chocolate, 1 ⅓ cups light brown sugar, 1 tsp vanilla, and ¼ tsp salt until the chocolate is melted.
3
Whisk in 4 eggs and 2 egg yolks until smooth. Sift 1 ⅓ cups flour and 2 tsp baking soda into the chocolate mixture, and whisk together until smooth. Divide batter between the prepared pans. Place pans in Suvie, input settings, and cook now.
4
Bake at 350°F for 30 minutes (for Suvie 2.0, Bake at 400°F for 30 mins) in both top and bottom zones.
5
Remove cakes from Suvie and allow to cool completely in the pan, at least 1 hour.
6
While the cakes cool, prepare the frosting. Heat 2 cups heavy cream in a saucepan over medium heat until bubbling, but not boiling. Place 13 oz chocolate and 1 pinch salt in the bowl of a stand mixer. Pour hot cream over the chocolate and whisk until smooth. Transfer bowl to the refrigerator to cool for 1 hour or until slightly firm.
7
Remove frosting from refrigerator and transfer to a stand mixer fitted with a whisk attachment. Whip on medium high until thick, about 2 minutes.
8
Remove cakes from Suvie pans and discard parchment. Arrange one layer, top-side down on a serving platter. Dollop ⅓ of the frosting on top of the cake and spread into an even layer. Top with remaining layer of cake. Spread remaining frosting over the top and sides of the cake. Decorate with sprinkles, dragees, edible flowers, or fruit. Cut into pieces and serve.