This recipe for a double chocolate cake is a total crowd-pleaser; it goes with anything, anytime, for anyone. Whether you need a moist chocolate cake for a birthday or a delicate light finish to a big meal - you can count on this chocolate cake to meet all of your needs. Enjoy with some whipped cream or ice cream for a special treat.
340g unsalted butter, softened
340g caster sugar
1 tablespoon vanilla extract or essence
225g self raising flour
85g cocoa powder
2 teaspoons baking powder
1 pinch salt
200g plain chocolate
200g thickened cream
85g milk chocolate, grated
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Chocolate: Preheat the oven to 180 degrees C. Grease two 15cm round cake tins.
In a mixing bowl, beat together the butter and caster sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Then add the vanilla and the milk then mix.
In a separate bowl, sift in the flour then add the cocoa powder, baking powder and salt. Mix well.
Fold the dry ingredients into the wet ingredients and mix until well blended. Divide the chocolate mixture evenly between the two prepared cake tins.
Bake the two cakes in the preheated oven for 30 to 35 minutes until the cake is firm and a skewer inserted into the centre of the cake comes out clean.
Allow to cool completely before turning out onto a cooling rack.
Chocolate Icing: In a saucepan over a low heat, combine the plain chocolate and the cream then whisk until the chocolate has melted and the mixture is well blended.
Remove from the heat and whisk until the mixture is smooth and glossy. Leave to cool for 2 hours until the icing is thick enough to spread.
To Assemble: Place one of the cakes onto a serving plate. Spoon 1/3 of the chocolate icing over the top of this first cake layer. Carefully sandwich the second layer on top. With the remainder of the chocolate icing, spread over the top of the cake.
Decorate with chocolate shavings and eat the same day.
For this recipe, I always try to use Cadbury Bournville® chocolate when possible.