Double Chocolate Party Cake

Name: Double Chocolate Party Cake | Sweetapolita
Yield: 18
Ingredients: 1½ sticks (170g) unsalted butter, softened; 1¾ cups (450g) packed light brown sugar; 2 teaspoons (10ml) pure vanilla extract; 3 eggs, at room temperature; 1¾ cups (220g) all-purpose flour; ¾ cup (90g) Dutch-process dark cocoa powder; 1½ teaspoons (7.5g) baking powder; 1 teaspoon (8g) salt; 1⅓ cups (320ml) buttermilk, at room temperature; ¼ cup (60ml) mayonnaise; 1 teaspoon (5g) baking soda; 2 teaspoons (10ml) white vinegar; 1½ cups (340g) unsalted butter, softened; ½ cup (60g) confectioners' sugar, sifted; ½ cup (60g) dark cocoa powder, sifted; ⅓ cup (80ml) hot water; ¼ cup (60ml) sour cream; 1 teaspoon (5ml) pure vanilla extract; ⅛ teaspoon (0.75g) salt; 10 ounces (290g) milk chocolate, chopped, melted and cooled slightly; 5 ounces (150g) dark chocolate, chopped, melted and cooled slightly; Sprinkle medley, for decorating (see Notes)

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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, 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 is made with butter, dark cocoa powder, and a hint 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. 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. Double Chocolate Party Cake via Sweetapolita As does this cake. So, let's make this cake!

Good luck & let's bake the world happy!

Double Chocolate Party Cake | Sweetapolita

Rated 5.0 stars by 1 users

Servings

18

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.

Image of Double Chocolate Party Cake | Sweetapolita

Ingredients

For the Chocolate Cake Layers:

1½ sticks (170g) unsalted butter, softened
1¾ cups (450g) packed light brown sugar
2 teaspoons (10ml) pure vanilla extract
3 eggs, at room temperature
1¾ cups (220g) all-purpose flour
¾ cup (90g) Dutch-process dark cocoa powder
1½ teaspoons (7.5g) baking powder
1 teaspoon (8g) salt
1⅓ cups (320ml) buttermilk, at room temperature
¼ cup (60ml) mayonnaise
1 teaspoon (5g) baking soda
2 teaspoons (10ml) white vinegar

For the Chocolate Fudge Frosting:

1½ cups (340g) unsalted butter, softened
½ cup (60g) confectioners' sugar, sifted
½ cup (60g) dark cocoa powder, sifted
⅓ cup (80ml) hot water
¼ cup (60ml) sour cream
1 teaspoon (5ml) pure vanilla extract
⅛ teaspoon (0.75g) salt
10 ounces (290g) milk chocolate, chopped, melted and cooled slightly
5 ounces (150g) dark chocolate, chopped, melted and cooled slightly
Sprinkle medley, for decorating (see Notes)

Directions

For the Cake:

Preheat oven to 350°F. Spray three 8” round cake pans with cooking spray and line with parchment rounds.
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.
Sift the flour, cocoa powder, baking powder, and salt into a medium bowl.
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.
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 Frosting:

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.
Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
Assembly:
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.
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.
Cover the perimeter of the cake with a medley of sprinkles (see 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.

Recipe Note

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 semi sweet 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, you can use any party-ready sprinkle medley! Some of my favourites are Birthday Party or Ice Cream Truck