Double Chocolate Cake Recipe

Table of Contents

Introduction

Indulge your indulgent nature in this rich and moist, irresistibly chocolaty dessert: our Double Chocolate Cake, sure to satisfy any sweet tooth. Perfect for special occasions or just treating yourself to heavenly homemade desserting, it is a single slice with layers of rich chocolate flavor. This recipe will combine high-quality cocoa and melted chocolate for a cake full of flavor and satisfaction.

History of double chocolate cake

The 19th century saw chocolate cakes evolving from the earlier chocolate desserts until finally, the saturated ones were introduced. One of its variants is the Double Chocolate Cake, an improved variant wherein traditional chocolate cake had double the content of chocolate in its constitution. Velvety feel and an intense chocolate flavor- this was immediately liked, so it quickly propagated through word of mouth to become a staple in bakeries and homes.

Ingredients

For the Cake:

1 3/4 cups (220g) all-purpose flour
1 1/2 cups (300g) granulated sugar
3/4 cup (75g) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup (240ml) boiling water
1/2 cup (120ml) vegetable oil
2 large eggs
1 cup (240ml) whole milk
2 teaspoons vanilla extract
1 cup (175g) semi-sweet chocolate chips

For the Chocolate Ganache:

8 ounces (225g) semi-sweet chocolate, chopped
1 cup (240ml) heavy cream
2 tablespoons unsalted butter

For Garnish (optional):

Shaved chocolate
Fresh berries

Step-by-Step Instructions

1. Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

3. Combine Wet Ingredients

In another bowl, mix vegetable oil, eggs, whole milk, and vanilla extract. Mix well.

4. Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry mixture, mixing until just combined. The batter shall be thick. Slowly stir in boiling water until smooth. The batter shall be thin; this is OK.

5. Add Chocolate Chips

Fold in the semi-sweet chocolate chips into the batter. Make sure to distribute it evenly.

6. Bake the Cake

Divide the batter equally between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

7. Prepare the Chocolate Ganache

While the cakes are cooling, prepare the ganache. Place chopped semisweet chocolate in a heatproof bowl. In a saucepan, heat heavy cream over medium heat until just beginning to simmer. Pour the hot cream over the chocolate, then let sit 5 minutes. Stir until smooth and glossy. Add in the unsalted butter; mix until fully incorporated.

8. Assemble the Cake

Once the cakes have completely cooled, if necessary, level off their tops. To do so, place one cake layer on a serving platter. Spread a layer of ganache on top. Place another cake layer on top, then smear the rest of the ganache over the top and sides of the cake.

9. Garnish and Serve

This will add a little extra touch to the cake when you garnish it with shaved chocolate and fresh berries. Allow a minimum of 30 minutes for the cake to sit to let the ganache set a bit.