Double Chocolate Cake -

Before we dive into the preparation, let’s gather all the necessary ingredients. We’ve broken them down into two categories: cake and frosting.

For the Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (preferably dark)

2 cups granulated sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder

1 tsp salt
2 large eggs
1 cup whole milk

1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee or hot water (for a milder flavor)

1 cup semi-sweet or dark chocolate chips or chopped chocolate

For the Chocolate Ganache Frosting:

1 cup heavy cream
8 oz semi-sweet or dark chocolate, chopped

1 tbsp butter (optional, for extra shine)

Instructions

Now that we have all our ingredients, let’s start baking!

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Step 3: Add the eggs, milk, oil, and vanilla extract. Beat with a hand mixer or stand mixer until smooth, about 2 minutes.
Step 4: Gradually add the hot coffee or hot water and mix just until combined. The batter will be thin—that’s normal!

Step 5: Gently fold in the chocolate chips or chopped chocolate for an extra chocolate punch.
Step 6: Divide the batter evenly between the prepared pans. Bake 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, then transfer them to wire racks to cool completely.

Make the Ganache

Step 1: In a saucepan, heat the heavy cream until just about to boil.

Step 2: Place the chopped chocolate in a bowl. Pour the hot cream over it and let it sit for 2-3 minutes, then stir until smooth and glossy. Stir in the butter if you’re using it.
Step 3: Allow the ganache to cool slightly before spreading it over the cake.

Assemble the Cake

Place one cake layer on a plate or cake stand. Spread a thick layer of ganache on top.

Add the second cake layer and cover the top and sides with more ganache.
Garnish with chocolate shavings, curls, or berries if desired.

Frequently Asked Questions

1. Can I use different types of chocolate?

Yes! You can substitute semi-sweet chocolate with dark chocolate or even milk chocolate for a sweeter cake.

2. How should I store the cake?

The Double Chocolate Cake can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.

3. Can I freeze the cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months.

4. Is it necessary to use coffee in the recipe?

The coffee intensifies the chocolate flavor, but you can substitute it with hot water for a milder taste.

5. What can I do if my ganache is too runny?

If the ganache is too runny, let it cool for a while longer. You can also refrigerate it to thicken before spreading on the cake.

Conclusion

A Double Chocolate Cake is not just a dessert; it’s an experience filled with the rich, delightful taste of chocolate. This cake is versatile, perfect for any occasion, and impressively simple to make. Whether you’re celebrating a special event or just treating yourself, this recipe will make your chocolate dreams come true. Enjoy every bite of this decadently delicious creation!

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