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Double Chocolate Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This cake boasts a double helping of chocolate (in the form of real chocolate and cocoa powder) for a wildly big hit of chocolate heaven. Swathed in a fudgy chocolate cream all over the outside and the inside, it becomes a king amongst chocolate cakes! I have given instructions to make this cake the classic method or the all-in-one method. If you using all-in-one method then add the baking powder.

This cake boasts a double helping of chocolate (in the form of real chocolate and cocoa powder) for a wildly big hit of chocolate heaven. Swathed in a fudgy chocolate cream all over the outside and the inside, it becomes a king amongst chocolate cakes! I have given instructions to make this cake the classic method or the all-in-one method. If you using all-in-one method then add the baking powder.

Ingredients

Serves: 8-10

Metric Cups

For the Cake

  • 110 grams plain chocolate (broken into squares)
  • 200 grams self-raising flour
  • 30 grams cocoa powder
  • 1 pinch of salt
  • 175 grams unsalted butter (softened)
  • 60 grams light brown muscovado sugar
  • 110 grams caster sugar
  • 4 large eggs (separated)
  • 3 tablespoons milk
  • 1 teaspoon baking powder

For the Chocolate Fudge Cream

  • 200 grams plain chocolate (broken into pieces)
  • 175 millilitres double cream
  • 225 grams icing sugar

For the Cake

  • 4 ounces plain chocolate (broken into squares)
  • 7 ounces self-raising flour
  • 1 ounce unsweetened cocoa
  • 1 pinch of salt
  • 6 ounces unsalted butter (softened)
  • 2 ounces light brown sugar
  • 4 ounces superfine sugar
  • 4 large eggs (separated)
  • 3 tablespoons milk
  • 1 teaspoon baking powder

For the Chocolate Fudge Cream

  • 7 ounces plain chocolate (broken into pieces)
  • 6⅛ fluid ounce heavy cream
  • 8 ounces confectioners' sugar

Method

Double Chocolate Cake is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180oC/350oF/Gas Mark 4. Grease and base-line two 20cm (8in) sandwich tins.
  • Melt the chocolate in a bowl over barely simmering water, and cool until tepid.
  • Sift the flour with the cocoa and salt.
  • Classic Method:

  • Cream the butter with the 2 sugars. Beat in the melted chocolate and then the egg yolks, one at a time. Fold in one-third of the flour, then 1 tablespoon milk. Repeat until all of the flour and milk have been used up.
  • Whisk the egg whites until they form soft peaks. Beat a tablespoon into the chocolate batter, then fold the remainder in lightly with a metal spoon.
  • All-in-one method:

  • Beat the melted chocolate, flour mixture and all remaining cake ingredients together until smooth.
  • Divide the mixture between the two cake tins and smooth down lightly.
  • Bake for 30 minutes until firm. Test with a skewer. Let them cool in the tins for 5 minutes, then turn out and finish cooling on a wire rack.
  • While the cake is baking, make the chocolate fudge cream. Melt the chocolate in a bowl. Put it back over the heat, and gradually beat in the cream. Once it is all in, take off the heat.
  • Sift the icing sugar and beat into the chocolate and cream mixture, to get a smooth, fudgy blend.
  • Sandwich the two cakes together with one-third of the chocolate fudge cream. Spread the rest over the top and sides, roughing it up here and there with a fork.
  • Preheat the oven to 180oC/350oF/Gas Mark 4. Grease and base-line two 20cm (8in) sandwich tins.
  • Melt the chocolate in a bowl over barely simmering water, and cool until tepid.
  • Sift the flour with the cocoa and salt.
  • Classic Method:

  • Cream the butter with the 2 sugars. Beat in the melted chocolate and then the egg yolks, one at a time. Fold in one-third of the flour, then 1 tablespoon milk. Repeat until all of the flour and milk have been used up.
  • Whisk the egg whites until they form soft peaks. Beat a tablespoon into the chocolate batter, then fold the remainder in lightly with a metal spoon.
  • All-in-one method:

  • Beat the melted chocolate, flour mixture and all remaining cake ingredients together until smooth.
  • Divide the mixture between the two cake tins and smooth down lightly.
  • Bake for 30 minutes until firm. Test with a skewer. Let them cool in the tins for 5 minutes, then turn out and finish cooling on a wire rack.
  • While the cake is baking, make the chocolate fudge cream. Melt the chocolate in a bowl. Put it back over the heat, and gradually beat in the cream. Once it is all in, take off the heat.
  • Sift the confectioners' sugar and beat into the chocolate and cream mixture, to get a smooth, fudgy blend.
  • Sandwich the two cakes together with one-third of the chocolate fudge cream. Spread the rest over the top and sides, roughing it up here and there with a fork.
  • Tell us what you think

    What 2 Others have said

    • I've lost count of how many times I've baked this cake! You just can't go wrong. It's simple and easy to follow and the result is delicious! Thanks, for giving me a recipe that saves money and tastes fabulous! My family just love it!

      Posted by sandy14 on 12th December 2014
    • For the all in one recipe, do you just use the egg yokes or the whole eggs?

      Posted by jpw69 on 13th October 2012
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