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How To Make A Double-Layer Chocolate Cake

This fabulous rich and moist chocolate cake tastes heavenly if you are a lover of chocolate and cakes. The best part is that it only takes a few minutes to prepare the batter and your cake will be ready in an hour. Frost with your favourite chocolate frosting.

*Recipe makes one 8-inch round double-layer cake.


  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup freshly-brewed hot coffee


  1. Preheat oven to 350°F (175°C). Butter and flour two eight-inch round cake pans.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Slowly beat the eggs, buttermilk, oil and vanilla together and add into the mixture. Mix for two minutes on medium speed.
  4. Stir in the fresh, hot coffee until fully incorporated.
  5. Pour the thin batter evenly into the prepared pans.
  6. Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the centre of each cake comes out clean.
  7. Cool in the pans for 10 minutes, and then remove to a wire rack to cool completely.
  8. Coat with your favourite frosting. The cake can stay refrigerated for up to two days.


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