Double Chocolate Cake

A community recipe by Glitters

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.

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-rising 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 ounces 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.