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Icing imperfections disappear when you sprinkle this double-chocolate cake with toasted coconut or ground nuts. Paper umbrellas are an effortless, sunny finish.

Source: Martha Stewart Living, January 2005




You can also use our Vanilla Buttercream Frosting to decorate this layer cake if you don't want to double up on the chocolate.

Cook's Notes

The cake layers can be wrapped well in plastic and refrigerated for up to 2 days; trim tops just before assembling.

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How would you rate this recipe?
  • thepointetiffa
    24 MAY, 2017
    I think this has the potential to be a great cake but sadly I was left with a huge mess when the cake overflowed in my oven. It could have been worse had I have used all the batter the recipe made for my 8-inch cake pans. Luckily I realized I had more batter than I needed so I didn't pour it all in but unfortunately it still overflowed quite a bit. It seems this recipe would have been better for 3 8-inch cake pans. I'm surprised this was approved as a Martha Stewart worthy recipe. I usually trust this site. On a good note the drippings I salvaged tasted quite good. The cake just looks a little rough.
  • mish2g2001
    17 MAY, 2017
    Can you subs[filtered]ute soy milk for the buttermilk to make this nondairy?? Would it be the same amount?

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