Double-Deep-Chocolate Hanukkah Layer Cake

A decadent two-layer chocolate cake made with cocoa powder and coconut milk, covered in a rich chocolate espresso frosting. This moist and luxurious cake is perfect for celebrating Hanukkah or any special occasion.

12 servings

4 hr 30 min

Published October 4, 2025

Ingredients

•¾ cup vegetable oil
•¾ cup natural unsweetened cocoa powder
•1 cup water
•¾ cup unsweetened coconut milk
•3 large eggs
•1½ teaspoons vanilla extract
•2 cups all-purpose flour
•1¾ cups sugar
•2 teaspoons baking powder
•½ teaspoon baking soda
•¾ teaspoon salt
•1½ cups unsweetened coconut milk
•24 ounces semisweet chocolate chips
•1½ tablespoons light corn syrup
•1 teaspoon vanilla extract
•2 pieces 9-inch round cake pans

Cooking Instructions

1.
Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
10 min
2.
Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
5 min
3.
Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
10 min
4.
Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
30 min
5.
Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
60 min
6.
Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
15 min
7.
Remove bowl from pan and whisk in corn syrup and vanilla.
5 min
8.
Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
120 min
9.
Spread frosting generously between cake layers and over top and sides.
15 min

Ingredients

•¾ cup vegetable oil

•¾ cup natural unsweetened cocoa powder

•1 cup water

•¾ cup unsweetened coconut milk

•3 large eggs

•1½ teaspoons vanilla extract

•2 cups all-purpose flour

•1¾ cups sugar

•2 teaspoons baking powder

•½ teaspoon baking soda

•¾ teaspoon salt

•1½ cups unsweetened coconut milk

•24 ounces semisweet chocolate chips

•1½ tablespoons light corn syrup

•1 teaspoon vanilla extract

•2 pieces 9-inch round cake pans

Cooking Instructions

Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.

10 min

Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.

5 min

Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.

10 min

Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.

30 min

Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.

60 min

Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.

15 min

Remove bowl from pan and whisk in corn syrup and vanilla.

5 min

Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)

120 min

Spread frosting generously between cake layers and over top and sides.

15 min