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Double Chocolate Party Cake

December 2, 2014 - 84 Comments

Double Chocolate Party Cake via Sweetapolita

Hello, friends!

Another party cake? Absolutely. So what makes a cake a party cake exactly? Well, technically I think any layer cake could be considered a party cake, but maybe it’s the presence of sprinkles that warrants the name? Must be. Must be the sprinkles. Or maybe it’s the glossy swirls of frosting. Or in this case, the heaps of Belgian milk and dark chocolate transformed into a chocoholic’s dream. Come to think of it, I don’t think you need a party to enjoy a party cake.

Either way, this cake is party-ready and really all about the chocolate. We fill and frost three layers of decadent dark chocolate butter cake with the swirls of one of the most glorious chocolate fudge frostings I’ve ever tasted and let the chocolate shine.

Double Chocolate Party Cake via Sweetapolita

What I love about this frosting, aside from how quick and easy it is to make, is that it really isn’t very sweet–think more fudgey and decadent–since premium chocolate is the main ingredient. I add a dollop of sour cream to add a creamy richness, and only a small bit of confectioners’ sugar to balance out the chocolate. We use mostly milk chocolate this time, though, as opposed to my much-loved dark chocolate frostings (like this intense and wonderful glossy dark chocolate frosting), which results in a dessert simple enough to please cakelets aplenty and decadent enough to please adults alike.

Double Chocolate Party Cake via Sweetapolita

The cake itself if a version of this moist dark chocolate cake made with butter, dark cocoa powder, and a hit of mayonnaise for moisture, among other cakey ingredients. It takes a few moments to make than our beloved one-bowl chocolate cake recipes, but has a richness only butter can bring to the table. Smother it all in this chocolate lovers’ dreamy frosting and a medley of happy-happy sprinkles, and it’s definitely a party.

Double Chocolate Party Cake via Sweetapolita

Vintage Candles via Sweetapolita

Yes, it’s official–it’s a party! And here’s a little random side-note: I cannot stop buying vintage birthday candles. Between ebay, etsy, and junk store shopping, I’m always on the lookout and each one is such a treasure. My collection is growing and just looking at these quirky little boxes makes me happy. As does this cake. So, let’s make this cake!

Double Chocolate Party Cake via Sweetapolita

Print
Double Chocolate Party Cake
Decadent chocolate butter cake filled and frosted with a rich, creamy and not-so-sweet chocolate fudge frosting and topped with a medley of sprinkles.
Ingredients
For the Chocolate Cake Layers:
  • 1 1/2 sticks 170 g unsalted butter, softened
  • 1 3/4 cups 450 g packed light brown sugar
  • 2 teaspoons 10 ml pure vanilla extract
  • 3 eggs at room temperature
  • 1 3/4 cups 220 g all-purpose flour
  • 3/4 cup 90 g Dutch-process dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/3 cups 320 ml buttermilk, room temperature
  • 1/4 cup 60 ml mayonnaise
  • 1 teaspoon baking soda
  • 2 teaspoons 10 ml white vinegar
For the Chocolate Fudge Frosting:
  • 1 1/2 cups 340 g unsalted butter, softened
  • 1/2 cup 60 g confectioners' sugar, sifted
  • 1/2 cup 60 g dark cocoa powder, sifted
  • 1/3 cup 80 ml hot water
  • 1/4 cup 60 ml sour cream
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 10 ounces 290 g milk chocolate, chopped, melted and cooled slightly
  • 5 ounces 150 g dark chocolate, chopped, melted and cooled slightly
  • Sprinkle medley for decorating (see Sweetapolita's Notes)
Instructions
For the Chocolate Butter Cake Layers:
  1. Preheat oven to 350° F. Spray three 8-inch round cake pans with cooking spray and line with parchment rounds.
  2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until pale and fluffy, about 7 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
  3. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl.
  4. Lower the mixer speed to low, and alternate dry ingredients and the buttermilk into creamed mixture, beginning and ending with dry ingredients (dry, wet, dry, wet, dry). Mix until just incorporated, then fold mayonnaise into batter with a whisk, until just blended. In a small bowl, combine the vinegar and baking soda (it will foam) and quickly add to batter, mixing until just combined.
  5. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 450 g each (excluding the pans--you will want to tare the scale each time.) Smooth the batter with small offset palette knife, and bake the first 2 layers until a toothpick or skewer comes out clean, about 25 minutes (don't over-bake). Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Repeat with the final layer. Let cool completely.
For the Chocolate Fudge Frosting:
  1. In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium speed until pale and fluffy, about 6 minutes. Reduce to speed to low, and add the confectioners' sugar, cocoa powder, water, sour cream, vanilla, and salt and beat until incorporated, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
  2. Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
Assembly of the Double Chocolate Party Cake:
  1. Put your first layer top-up on the cake board or plate, and spread about 1 cup of frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Put the final cake layer top-down. Cover the cake with plastic wrap and wiggle the layers into place, if necessary. Refrigerate the cake until firm, about 30 minutes.
  2. Remove the cake from the refrigerator and place on a turntable, if using. Frost entire outside of cake with a thin layer of frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 15 minutes. Use the remaining frosting to create a textured finish by spreading with a medium palette knife.
  3. Cover the perimeter of the cake with a medley of sprinkles (see Sweetapolita's Notes) and serve. The cake will keep at room temperature for up to 2 days, refrigerated for up to 3 days. Best enjoyed at room temperature.

Sweetapolita’s Notes:

  • For the chocolate cake I used, yep–you guessed it–Cacao Barry Extra Brute cocoa powder. I keep this stuff on hand at all times and use it for everything from brownies to hot chocolate. Completely decadent and completely worth it.
  • For the frosting, I used Callebaut Milk Chocolate Callets (this chocolate is also amazing for chocolate bark and the like) and Callebaut Semi Sweet (Dark) Callets semisweet chocolate.
  • To frost and create a wide “swirl” texture, I use a medium Wilton Palette Knife and the Ateco Revolving Cake Stand.
  • For the sprinkle medley I combined rainbow jimmies + confetti quins + jumbo confetti quins + star quins (found at Bulk Barn in Canada, but similar to stars found in this Wilton 6 Mix Sprinkle Assortment) + yellow candy beads + blue candy beads + pink sugar pearls + white nonpareils. These are sprinkles I had on hand, so if you have a different assortment, you would likely just use your own medley, unless you’re inspired to add these to your collection!

See you in a few days with a very special Holiday Gift Guide + Giveaway!

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Filed Under: Chocolate Layer Cakes, Layer Cakes Tagged With: birthday cake, chocolate, chocolate butter cake, chocolate cake, frosting, fudge, party, sprinkles

« Happy Happy Cupcake Cookies
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Comments

  1. Amanda Miller says

    December 2, 2014 at 11:54 am

    This looks incredibly delicious Rosie! Love your blog! Thanks for posting :)

    Reply
  2. Brian @ A Thought For Food says

    December 2, 2014 at 12:10 pm

    I didn’t even know vintage birthday candles were a thing. Though, now that i think about it, it totally makes sense. This cake looks absolutely fabulous… festive, decadent. Just what a cake should be.

    Reply
  3. Heiddis says

    December 2, 2014 at 12:33 pm

    Oh this looks lovely, must try this..!
    Love your blog Rosie and your recipes are the best, never fail.

    One comment though, since I like to print the printable recipes (don’t get baking ingredients on my screen!)
    Seems like the coffee for the cake is missing from the listed ingredients?

    Love from Denmark xo

    Reply
    • Amanda Miller says

      December 2, 2014 at 11:38 pm

      I just made this recipe and put 1/2 cup cooled brewed coffee in with the buttermilk and it worked great!

      Reply
    • Rosie @ Sweetapolita says

      December 3, 2014 at 6:25 am

      Thank you so much, Heiddis! xo I apologize for the coffee–as I was explaining to another reader, I decided to omit it because, while it works wonderfully, some readers are hesitant to make a cake with coffee, and this chocolate butter cake is fabulous even without it. I hope that helps! xo

      Reply
  4. Eva @ Eva Bakes says

    December 2, 2014 at 1:10 pm

    What a beautiful cake! I just ate lunch but am craving a slice of this choco-licious dream! Pinned!

    Reply
    • Rosie @ Sweetapolita says

      December 3, 2014 at 6:25 am

      Thank you, Eva! xo

      Reply
  5. Kristine @ Kristine's Kitchen says

    December 2, 2014 at 1:27 pm

    Wow, this cake looks sooo good! The frosting sounds insanely good, and your finished cake is so pretty! Pinned!

    Reply
  6. Katrina @ Warm Vanilla Sugar says

    December 2, 2014 at 1:28 pm

    Holy delicious! This cake is a stunner!

    Reply
  7. Kerry @ Kerry Cooks says

    December 2, 2014 at 1:48 pm

    You’re so right Rosie – i wouldn’t need a party to eat a slice of this! LOVE your vintage candle collection – so adorable!

    Reply
  8. Aysha says

    December 2, 2014 at 2:33 pm

    You used the Sprinkles Bakery frosting recipe! It is the best!

    Reply
    • Rosie @ Sweetapolita says

      December 2, 2014 at 2:47 pm

      To be honest, I’ve never seen or tried the Sprinkles Bakery frosting, but I’m sure it’s amazing! xo

      Reply
      • Aysha says

        December 2, 2014 at 10:11 pm

        Next time you are in Beverly Hills (or one of their other locations), you will have to try it. I found your blog after I moved to Quebec from LA and was cake-sick. I think I even emailed you 2 years ago about how much your blog meant to me and the recipe. You are an inspirational lady.

        Anything you make is probably more delicious and amazing. xox

        Reply
        • Rosie @ Sweetapolita says

          December 3, 2014 at 6:24 am

          I definitely will, Aysha! I’ve heard much about Sprinkles, and I’d love to try their recipes. I’m so happy to hear that my blog has brought you some happiness and remedy for your cake-sickness after moving from LA. LA to Quebec is certainly a big change! Thank you so much for the kind words–I sincerely appreciate it. xo

          Reply
  9. Jolena @TheRubyKitchen says

    December 2, 2014 at 2:53 pm

    This frosting sounds amazing! The more sprinkles the merrier. Thanks for sharing – cannot wait to try!

    Reply
  10. Jocelyn (Grandbaby cakes) says

    December 2, 2014 at 3:42 pm

    This cake is seriously party perfection. I am in love with it.

    Reply
  11. Angelyn @ Everyday Desserts says

    December 2, 2014 at 4:03 pm

    this is so gorgeous and looks delicious! I love it!

    Reply
  12. Kristen @ Dinner For Two Blog says

    December 2, 2014 at 4:22 pm

    This is a truly beautiful cake!

    Reply
  13. Maribel Cota {Bruni's Boulangerie} says

    December 2, 2014 at 5:01 pm

    Hi Rosie! Chocolate cake with chocolate frosting is the perfect combo. The color of the frosting is amazing and the consistency looks so yummy!
    Another winner Cake, oh yeah!!!

    Love the vintage birthday candles, beautiful photo!

    Reply
  14. Annie-Claude says

    December 2, 2014 at 8:12 pm

    Hi Rosie!

    Thanks for all your beautiful recipes :) I was wondering if you could share a photo of the inside of the cake, one where I could see the different layers?

    That would be great. Thank you!!

    Reply
  15. Sarah @ Bonjoursucre says

    December 2, 2014 at 9:14 pm

    Yum! That looks delicious – so decadent! Thanks for sharing the recipe. I definitely want to try that frosting.

    Reply
  16. Lyndsay // Coco Cake Land says

    December 2, 2014 at 9:15 pm

    I loooooove the vintage birthday candles!! I love stuff like that too! And oh my goodness, this cake looks so chocolate-delicious – I love not too sweet frostings, and a tang of sour cream sounds sooo good! Also, love how you do your adorable sprinkle mixes – total fun, and INSTANT party vibe! Party cake INDEED! xoxo

    Reply
  17. Jessica @ Sweet Menu says

    December 2, 2014 at 10:44 pm

    This cake is PERFECTION! I am in love with all of its chocolatey goodness!

    Reply
    • Rosie @ Sweetapolita says

      December 3, 2014 at 6:22 am

      Thanks so much, Jessica! xo

      Reply
  18. kukukawa says

    December 3, 2014 at 1:21 am

    Hey rosie ,
    Cake sounds lovely , really want to try it ! Have a few doubts though , yesterday when i read the recipe i thought i saw coffee mentioned in the ingredients but not in the instructions. I also read in the comments today that someone added 1/2 cup of coffee .But when i re read the instructions now , i found ” buttermilk mixture ” mentioned. Is this plain buttermilk? Or am i missing something ? =)

    Reply
    • Rosie @ Sweetapolita says

      December 3, 2014 at 6:21 am

      Hi! The coffee wasn’t meant to remain in the recipe, although it does make a good addition :) The reason I decided against it is because including coffee deters a lot of people from a wonderful chocolate cake, and this recipe is fabulous without. Hope this helps!

      Reply
  19. Hannah says

    December 3, 2014 at 6:32 am

    I’m just starting out in the blogging world and your site is such an inspiration! Thanks so much for sharing your beautiful recipes and pictures!

    Reply
  20. Miss Cuit says

    December 3, 2014 at 8:10 am

    Your desserts always are stunning and your photographies, breathtaking! LOVE this sprinkle medley SO much!!! :)

    Reply
    • Rosie @ Sweetapolita says

      December 3, 2014 at 9:21 am

      Thank you so much! :) xo

      Reply
  21. Jessica @ Golden Brown and Delicious says

    December 3, 2014 at 10:24 am

    I cannot wait to try this recipe. I’m making 8 dozen cupcakes for a movie premier this weekend, and I think I’ll use this for my chocolate ones. It sounds divine!

    Reply
  22. Vicki says

    December 3, 2014 at 8:52 pm

    It wouldn’t be the same without being surrounded by people who make my heart happy!

    Reply
  23. Asmita says

    December 3, 2014 at 10:25 pm

    Love the cake. When u say softened butter do u mean to keep out for 20 mins or so. Not room temp , right?

    Thanks
    Asmita

    Reply
  24. Tracy | Pale Yellow says

    December 3, 2014 at 10:27 pm

    Gorgeous cake! How do you keep your sprinkle medley in a perfect halo around the cake? It’s delightful!

    Reply
  25. Laura says

    December 4, 2014 at 11:12 pm

    Hi Rosie,
    Another amazing looking cake, that I’m sure tastes just as great. I think I’m going to make this for my birthday next week. :)
    Also, while I’m here I have to say I use your cake and frosting recipes all the time and all my friends just love them… especially your chocolate birthday cupcake recipe which is my go-to recipe for cupcakes as well as cakes. It’s so quick and easy to make. Looking forward to your book. I live in Australia, but definitely plan to order it soon! So excited!! :)

    Reply
  26. Becs says

    December 6, 2014 at 3:18 am

    Hi Rosie,
    This cake is a.maz.ing!
    Do you think the unfrosted layers would freeze ok?
    Thank you all the way from New Zealand :)
    Becs

    Reply
  27. Madame Baker says

    December 6, 2014 at 9:39 pm

    Wow, such a gorgeous cake! And the sprinkles are perfect! If I tried to do that . . . let’s just say I wish I could make beautiful cakes :-)

    Reply
  28. jennifer tjakrawisada says

    December 7, 2014 at 6:33 pm

    Adorable! So excited to try the recipe real soon. I have tried quite a number of your recipe and all taste just as good as the look itself. Thank you so much for all the recipe and baking tips and techniques. You are just an inspiration to all amateur baker like me.

    Reply
  29. ayshayyousuf says

    December 8, 2014 at 12:32 pm

    Hey rosie. Gorgeous cake like always. Tried ur red velvet cake a few days back. Turned out amazing. WI’ll try this choclate cake tomorrow. However just 1 question. Sour cream is not easily available Whr I live. Any substitutes?the malt cake with marshmallow frosting turned out beautiful too. Thnx so much.

    Reply
    • colette says

      May 26, 2015 at 1:43 am

      Hello fellow baker,
      You can use low fat yogurt instead of sour cream. Hope that helps?

      Reply
  30. Lovely says

    December 11, 2014 at 12:19 am

    Lovely chocolate cake! I’ll try this and i’ll fill the cake with sprinkles. For sure my daughter will be happy with it.

    Reply
  31. Rach says

    December 14, 2014 at 4:25 pm

    Hi Rosie,

    I love love your recipes and always looking forward to the next cake recipe to try. I made this cake for my son’s school Christmas Fair to be sold to raise money for the school and I used Christmassy sprinkles. Someone loved the look of it and offered to buy the whole cake. I also made the vanilla white chocolate cupcakes. And I got really lovely compliments. Thank you!

    Reply
  32. Karen @ Sugartown Sweets says

    December 20, 2014 at 9:26 pm

    Not only does this cake look beautiful..but your photos are just phenomenal! I have never made a cake with mayonnaise and buttermilk, but your recipe sounds & looks delicious. :o)

    Reply
  33. Asmita says

    December 27, 2014 at 7:17 pm

    Wow! I wish you had a video tutorial on how to frost this cake with the swirls.

    Reply
  34. Lisa says

    January 19, 2015 at 9:43 am

    Amazing cake! I made a gluten-free version for my brother-in-law’s surprise 50th birthday party and it was a hit! Moist, rich cakes such as this one seem to fare better when I make them gluten-free and most folks can’t tell the difference. Decorated it like your picture and folks thought it was purchased from a bakery! The frosting is a keeper too. I didn’t put it on right away and it literally turned into fudge. A splash of hot water and my mixer made it nice and fluffy again. It piped beautifully through a 1M tip to top some cupcakes too! Thanks for sharing this wonderful recipe!

    Reply
    • Emi says

      April 9, 2015 at 11:21 pm

      Hi Lisa !
      Could you please explain me how do you make the gluten free version of this cake ? Thanks I’m advance for your help and time !

      Reply
      • Lisa says

        June 12, 2015 at 9:56 am

        Hello! I use King Arthur Gluten Free All Purpose flour instead of regular flour. Did not add any xanthan gum but it wouldn’t hurt to do so. am going to make this recipe again today but in cupcake form and will add the XG. There are instructions on the XG and flour packaging re: how much XG to use. I use it in cookie recipes And typically use less than required. The XG acts like gluten to make everything stick together and be less crumbly. Hope this helps!

        Reply
  35. amber says

    January 21, 2015 at 7:43 am

    hey,love ur cake recipes.Can you plz tell me if i can use this recipe for fondant cakes?

    Reply
  36. Kelly says

    February 3, 2015 at 10:42 am

    Hey,

    I’ve made lots of great chocolate cakes with coffee, what was the original amount you had included in the recipe?

    Thanks!

    Reply
  37. Peeter says

    February 5, 2015 at 5:35 am

    Hi Rosie,

    I absolutely love your Red Velvet Cake, and as this one has a similar recipe, I tried it as well, and it is probably the best chocolate cake I’ve ever made!

    I had a tiny issue with the frosting though, and I thought maybe you can help me with it. After mixing everything, the frosting turned quite hard after a while. I wanted to make it extra dark, so I used 50% dark chocolate instead of milk chocolate, and additionally 70% dark chocolate. I live in Spain, and you can’t really find sour cream here, so I used quark with 6% of fat. Maybe the problem was there?

    Thank you for your help!

    Best regards,
    Pete from Barcelona

    Reply
  38. Jack Ponting says

    February 12, 2015 at 3:40 am

    I appreciate your work & recipe. Sure, I will try it on this valentine day for someone :)

    Reply
  39. Elisa says

    March 5, 2015 at 2:06 am

    This looks amazing! And delicious. And doable :-)
    I think I might just make this for an upcoming baby shower I am co-hosting!

    Reply
  40. Hannah says

    March 6, 2015 at 6:48 pm

    Thank you for sharing this, looks absolutely gorgeous! Question tho…how well does the frosting keep? ;)

    Reply
  41. Jackelyn says

    March 9, 2015 at 1:08 am

    This cake looks sooooo good

    Reply
  42. Jill says

    March 30, 2015 at 8:49 pm

    Just made this cake for a celebration tomorrow. Cake turned out great, but after I finished icing the cake I realized I never added the hot water to the icing. It was sitting on the counter – Argh! The icing still tastes great, but I am worried it will harden. What do you think?

    Reply
  43. Emi says

    April 8, 2015 at 12:56 am

    Hello Rosy,
    Like the rest of the people, I really like and enjoy your blog. All the recipes are amazing! Thanks for sharing with us :)
    I already make this cake and it is wonderful, but I would like to make a smaller (but not so small) version just for a non special occasion. How can I adjust the quantities in order to have just a 2 layer (8 or 9″) cake ?
    Thanks in advance for your help !

    Reply
  44. Anu says

    April 27, 2015 at 6:52 am

    Really beautiful, thanks for sharing the recipe… Will try it some day….

    Reply
  45. Jaquia says

    April 27, 2015 at 5:28 pm

    I’d love to know how many cupcakes you think I’d be able to frost with your beautiful frosting recipe?! The frosting is so gorgeously glossy I think it’d look beautiful piled on a cupcake!

    Reply
  46. Sheryl says

    May 2, 2015 at 9:36 am

    Hi Rosie

    I just wanted to say thank you for your generosity in sharing recipes. I’ve tried far too many fudge chocolate frosting recipes than I care to recount. Yours is the best by a mile. The texture is fab and it doesn’t get too hard. It’s lovely.
    Sheryl

    Reply
  47. Laura G says

    May 10, 2015 at 12:39 pm

    The cake is gorgeous, and the frosting is wonderful! I copied the sprinkles idea (so cute!) and made the frosting for my daughter’s birthday as well as today for Mother’s Day.

    1/2 cup of powdered sugar made for a fairly bitter frosting, even when I was using mostly milk chocolate. The cocoa powder is unsweetened and adds a nice depth but that’s the source of bitterness. Also, it was very soft and almost runny. I’m assuming that there is more than just 1/2 cup and that was just a typo. I ended up using 2 1/2 cups that day. For Mother’s Day I used 4 cups of powdered sugar and upped the cocoa powder to a full cup to keep the wonderful chocolate flavor. It was more pipe-able and still chocolatey.

    I’m just wondering why I have such different results. I read the comments trying to see if anyone else had this problem but it seems no one has. I mean, I know I have a sweet tooth but I didn’t think it was THAT sweet.

    Thank you!

    Reply
  48. Sherry says

    May 21, 2015 at 11:09 pm

    Just made this frosting. It’s very runny…1/2 C Powdered Sugar? Is that correct? Did I miss something?

    Reply
  49. Linda Billingsley says

    May 31, 2015 at 9:38 am

    Yes, I just made this frosting! It is very runny I agree! Had to add extra powder, and more chocolate!

    Reply
  50. Andrea says

    July 8, 2015 at 5:39 am

    Hi Rosie, I wanted to let you know, this past week my grandma passed away, and my sister and her little family moved interstate. It’s been a tough emotional week and my heart has been heavy. This morning I woke up feeling down, and I saw your post for your double chocolate party cake, I read through the recipe and I decided that was what I was going to do today. I beat and stirred and whipped until my little broken heart was content, and my.gosh. This cake is unbelievably good. The icing…. No words…. So….. Good.

    It has brought a smile to my face.

    Thank you for your wonderful recipe, it has brightened up my day.
    Love Andrea (an avid fan)

    Reply
  51. Yael says

    July 20, 2015 at 1:50 pm

    Hi, I’m about to make this cake and I don’t see the amount of eggs in the recipe! Please advise ASAP!

    Reply
  52. Carmen says

    August 22, 2015 at 11:28 pm

    I love your cake it is so moist and good flavor I recommend to any person
    Love chocolate.

    Reply
  53. luna says

    September 8, 2015 at 11:43 am

    i want to try the fudge frosting but i cannot get sour cream here, can i omit it or is there a substitute i can use for it?

    Reply
  54. Sherry says

    September 8, 2015 at 12:26 pm

    Re: can’t find sour cream
    I wonder if you can substitute plain Greek yogurt? I interchange the two all the time.
    Hope that helps

    Reply
  55. Maddy says

    December 22, 2015 at 8:29 am

    Awesome recipe! I just loved making it Thank you, do post recipe of vanilla cake i love to prepare at home…

    Reply
  56. Yeorgo says

    May 1, 2016 at 12:24 pm

    Thanks for such a delicious cake. I have a friend who says she hates mayonnaise—- can’t wait to make this for her and let her know afterwards. Evil, I know, but how can anyone hate mayo?

    Yeorgo

    Reply
  57. Rachel says

    May 21, 2016 at 11:04 pm

    Hi! For the frosting can i substitute water with milk?

    Reply
  58. Rachel says

    May 21, 2016 at 11:05 pm

    Hi can i substitue watet with milk for the frosting?

    Reply
  59. Denise says

    May 25, 2016 at 2:14 am

    Could I possibly leave out the dark chocolate in the frosting?

    Thanks!

    Reply
  60. Irene says

    July 15, 2016 at 7:03 pm

    Love the cake! I am making it now and wondering how to make the swirl on top of the cake? Do you use a spoon?

    Reply
  61. Abhishek Pandey says

    October 9, 2016 at 9:23 am

    Hi Rosie,
    I love your recipe…Try to make it. :)

    Reply
  62. Maria L. says

    March 4, 2017 at 11:25 am

    I made this but the chocolate fudge frosting texture was completely liquid!! I added the measurements exactly like the recipe but it’s more like chocolate soup… :(

    Reply
  63. Champoyla says

    November 26, 2017 at 12:54 pm

    Thank u Rosie for sharing this recipe. Im so grateful that there are people whos so willing to share their talents, skills and knowledge without hesitation. I’ve trie this frosting before on my grandmas bday and im going to try it again.

    Reply
  64. Danna says

    May 3, 2018 at 11:13 pm

    This frosting is to die for! I agree, it does need about 1.5 cups more icing sugar. Just made it to go with a vanilla cake for my daughters birthday and everyone loved it. Thanks for sharing!

    Reply
  65. piyush Arora says

    May 27, 2018 at 11:39 am

    Wow, Thanks.

    Reply
  66. Piyush Arora says

    June 12, 2018 at 8:40 am

    https://flowerportal.in/

    Reply
  67. Piyush Arora says

    June 12, 2018 at 8:40 am

    Perfect Blog as i was finding the same.

    Reply

Trackbacks

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    […] The banana cake is adapted from Bon Appetit, and the chocolate frosting is adapted from Sweetapolita.com. […]

    Reply
  3. Wild Boys & Girls / The Birthdays - Curate & Display says:
    July 24, 2017 at 5:31 pm

    […] The recipe for Reuben’s cake came from Sweetapolita, who came up with this ingeniously moreish Double Chocolate Party Cake. […]

    Reply
  4. Torte di compleanno al cioccolato facili e veloci : Blogmamma.it says:
    September 1, 2017 at 10:58 am

    […] @Sweetapolita […]

    Reply
  5. Chocolate Cake with Chocolate Fudge Frosting - The Unlikely Baker says:
    September 28, 2017 at 11:00 am

    […] (Cake recipe adapted from Hershey’s and frosting recipe adapted from Sweetapolita). […]

    Reply

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HELLO, HELLO!

Hi, I’m Rosie! Welcome to the new (and even sweeter) version of the Sweetapolita blog! You will now find frequent new recipes + so, so much more: lifestyle posts themed around my life as a baker, mom-preneur, sprinkle-tosser, lover of travel, photography, fashion and all things happy!
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