Are you ready to indulge in a rich, decadent double chocolate cake? This recipe combines a moist chocolate sponge, luscious chocolate cream, and a glossy ganache to satisfy any chocolate lover’s cravings. Let’s get started!
Ingredients:
Cake Batter:
- 180 ml semi-skimmed milk (room temperature)
- 110 ml oil
- 2 eggs (room temperature)
- 200 g granulated sugar
- 100 ml boiling water
- 90 g plain flour
- 75 g cocoa powder
- 12 g baking powder
- A pinch of salt
Chocolate Cream:
- 250 g mascarpone (room temperature)
- 50 g cocoa powder
- 3 tbsp raspberry jam
- 1 tbsp powdered sugar
Chocolate Ganache:
- 85 g butter (room temperature)
- 300 g milk chocolate
- 250 ml whipping cream
Look at more of my desserts:
The Double Chocolate Cake is a true delight for chocolate enthusiasts. The sponge cake is incredibly moist and tender, thanks to the combination of oil and boiling water in the batter. This method ensures a soft, velvety texture that melts in your mouth with every bite.
The chocolate cream, made with rich mascarpone cheese, adds a layer of smoothness and depth to the cake. The subtle hint of raspberry jam provides a delightful contrast to the intense chocolate flavor, making each slice a harmonious blend of sweet and tangy notes.
The consistency of the cake is perfect for layering and holds together beautifully, ensuring that each piece looks as good as it tastes. The glossy ganache not only adds an elegant finish but also provides a luxurious mouthfeel that is both creamy and decadent.
How to make Double Chocolate Cake Recipe:
1. Preparing the Cake Batter:
Preheat your oven to 160°C (320°F). Grease two 21 cm (8 inch) round cake pans with butter and dust with cocoa powder, or line with parchment paper.
In a bowl, combine the milk, oil, and sugar. You can use a hand mixer or a whisk. Add the boiling water, and mix again. Finally, add the eggs and mix thoroughly.
Gradually add the flour, baking powder, cocoa powder, and a pinch of salt. Mix until the flour is fully incorporated. Pour the batter into the prepared pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool completely.
2. Making the Chocolate Cream:
In a bowl, mix the mascarpone with the cocoa powder, raspberry jam, and powdered sugar until smooth and thick.
Spread the cream evenly over one of the cake layers. Place the second layer on top. Don’t worry if the cream layer is thick; it will set more as it chills. Place the cake in the refrigerator while you prepare the ganache.
3. Preparing the Chocolate Ganache:
In a saucepan, combine the butter, chocolate, and whipping cream. Cook over low heat until the chocolate is melted, stirring constantly to prevent boiling.
Continue stirring the mixture until it thickens. Once the chocolate is completely melted and smooth, remove it from the heat and let it cool.
Pour the ganache over the top of the cake and let it set. Place the cake in the refrigerator for a few hours.
Storage Tips for Double Chocolate Cake:
To keep your Double Chocolate Cake fresh, store it in an airtight container in the refrigerator. This will help maintain its moisture and prevent the ganache from becoming too soft. The cake can be stored this way for up to 5 days.
If you want to save the cake longer, you can freeze it. Wrap each slice individually in plastic wrap and then place them in a freezer-safe container or bag. When you’re ready to enjoy a piece, thaw it in the refrigerator overnight. The cake will retain its delicious taste and texture, making it a perfect treat to enjoy at any time.
If you decide to make this recipe, please tag me or send me a message on Instagram or Pinterest. ❤️ Thank you so much.
Double Chocolate Cake
Ingredients
Cake Batter:
- 180 ml semi-skimmed milk room temperature
- 110 ml oil
- 2 eggs room temperature
- 200 g granulated sugar
- 100 ml boiling water
- 90 g plain flour
- 75 g cocoa powder
- 12 g baking powder
- A pinch of salt
Chocolate Cream:
- 250 g mascarpone room temperature
- 50 g cocoa powder
- 3 tbsp raspberry jam
- 1 tbsp powdered sugar
Chocolate Ganache:
- 85 g butter
- 300 g chocolate
- 250 ml whipping cream
Instructions
Preparing the Cake Batter:
- Preheat your oven to 160°C (320°F). Grease two 21 cm (8 inch) round cake pans with butter and dust with cocoa powder, or line with parchment paper.
- In a bowl, combine the milk, oil, and sugar. You can use a hand mixer or a whisk. Add the boiling water, and mix again. Finally, add the eggs and mix thoroughly.
- Gradually add the flour, baking powder, cocoa powder, and a pinch of salt. Mix until the flour is fully incorporated. Pour the batter into the prepared pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool completely.
Making the Chocolate Cream:
- In a bowl, mix the mascarpone with the cocoa powder, raspberry jam, and powdered sugar until smooth and thick.
- Spread the cream evenly over one of the cake layers. Place the second layer on top. Don’t worry if the cream layer is thick; it will set more as it chills. Place the cake in the refrigerator while you prepare the ganache.
Preparing the Chocolate Ganache:
- In a saucepan, combine the butter, chocolate, and whipping cream. Cook over low heat until the chocolate is melted, stirring constantly to prevent boiling.
- Continue stirring the mixture until it thickens. Once the chocolate is completely melted and smooth, remove it from the heat and let it cool.
- Pour the ganache over the top of the cake and let it set. Place the cake in the refrigerator for a few hours.
