Double chocolate layer cake

    Double chocolate layer cake


    20 people made this

    About this recipe: A fabulous chocolate cake for a birthday or other occasion. Two layers of chocolate cake, studded with chocolate chips, are iced with a creamy chocolate icing. You can use chopped chocolate instead of the chips, if desired.

    Serves: 14 

    • 250g plain flour
    • 1 tablespoon baking powder
    • 1/2 tablespoon bicarbonate of soda
    • 400g caster sugar
    • 1 egg
    • 110g unsalted butter
    • 250ml soured cream
    • 120ml water
    • 2 teaspoons vanilla extract
    • 55g unsweetened cocoa powder
    • 340g plain chocolate chips
    • 170g plain chocolate, chopped
    • 3 tablespoons strong filter coffee
    • 175g butter, softened

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins. Sift together the flour, baking powder, bicarbonate of soda and cocoa, set aside.
    2. In a medium bowl, beat the sugar and egg until light, then add the 110g butter and beat until smooth. Stir in the soured cream, water and vanilla. Add dry ingredients, mix slowly until flour mixture is absorbed. Fold in the chocolate chips. Divide the mixture evenly between the two prepared tins.
    3. Bake for 35 to 40 minutes until cake tests done with a skewer. Place tins on wire racks to cool for 10 minutes before removing from tins to cool completely. When cool ice with the chocolate icing.
    4. To make the icing, melt the chopped chocolate with the coffee in a small saucepan over low heat. Remove pan from heat, and beat in the 175g of butter, 1 tablespoon at a time, until smooth. Set pan in a bowl of ice and beat until icing is spreadable and holds its shape. Cool completely before icing cake.

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