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Ingredients

Serves:
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FOR THE BATTER
all-purpose flour 110 g
cocoa powder 20 g
baking powder ½ tsp
salt ½ tsp
egg 5 pcs
sugar 150 g
dark chocolate 100 g
butter 100 g
FOR THE GLAZE
dark chocolate 100 g
vegetable oil 1 tbsp

Nutritional information

cal
388,67
prot
7,18
fat
22,65
carbs
38,68
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Double chocolate cake

Double chocolate cake

Ingredients

  • FOR THE BATTER

  • FOR THE GLAZE

Fond of chocolate? Then you must make this cake! We decided to let our chocoholic rule and added chocolate both into the batter and glaze.  Soft, delicate, fluffy, the cake will be a great partner for a nice cup of tea.


Nadezhda Rahmanova

Recipe author

She is a lawyer by profession, but has worked in various fields. She was a model, an administrator in a casino, worked for several years in the internal affairs agencies (junior police sergeant). She liked working in the police department and dreamed of building a career, but fell ill with oncology and then she had to become a housewife. Since that time, she began to cook with enthusiasm, and a little later taking picture became a real passion. Nadezhda attends webinars on food photography, reads articles and books. Her photos with recipes sometimes fall on the pages of small culinary magazines. She loves animals very much, that's why dogs and cats live in the house.

Steps

1
Done

Step 1

Remove the eggs and butter from the fridge to get warm. Preheat the oven to 160°C. Make the batter: in a big bowl combine flour, cocoa powder, baking powder and salt, mix well. Sift the mixture.

2
Done

Step 2

Separate 5 medium eggs into whites and yolks. Whisk the whites, gradually adding 50 g sugar. Whisk till soft peaks.

3
Done

Step 3

Melt the chocolate over bain marie, stir and let cool.

4
Done

Step 4

Whisk the soft butter with the remaining 100 g sugar. Continue whisking and adding yolks one by one, whisk after each one.

5
Done

Step 5

Add the melted chocolate and mix well.

6
Done

Step 6

Add the whipped whites and flour mixture, alternating, in 2-3 goes. Mix carefully after each go with a rubber spatula. The batter will be quite thick.

7
Done

Step 7

Grease the baking form (we used a 20 cm) with some butter and dust with cocoa powder, flour or semolina. Remove the excess.

8
Done

Step 8

Pour the batter into the form. Knock the form on the table so that the batter distributes evenly. Bake in the middle of the oven for about 50 mins. Check the doneness with a toothpick – it should come out dry.

9
Done

Step 9

Leave the cake in the form for 15-20 mins, then transfer to a serving plate and let cool till room temperature.

10
Done

Step 10

To make the glaze, break the chocolate into pieces, add the oil and melt over the bain marie, mixing continuously. As soon as the chocolate melts, remove from heat. Pour the glaze onto the cooled cake and decorate with some sprinkles (optional).

11
Done

Step 11

Double chocolate cake is done! Enjoy your meal!

Double chocolate cake

Fond of chocolate? Then you must make this cake! We decided to let our chocoholic rule and added chocolate both into the batter and glaze.  Soft, delicate, fluffy, the cake will be a great partner for a nice cup of tea.

  • Автор рецепта:
  • После приготовления вы получите 6
  • Время приготовления: 1 h 20 mins

Ингредиенты

  • 110 g all-purpose flour
  • 20 g cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 5 pcs egg
  • 150 g sugar
  • 100 g dark chocolate
  • 100 g butter
  • 100 g dark chocolate
  • 1 tbsp vegetable oil

Способ приготовления

  • Remove the eggs and butter from the fridge to get warm. Preheat the oven to 160°C. Make the batter: in a big bowl combine flour, cocoa powder, baking powder and salt, mix well. Sift the mixture.

  • Separate 5 medium eggs into whites and yolks. Whisk the whites, gradually adding 50 g sugar. Whisk till soft peaks.

  • Melt the chocolate over bain marie, stir and let cool.

  • Whisk the soft butter with the remaining 100 g sugar. Continue whisking and adding yolks one by one, whisk after each one.

  • Add the melted chocolate and mix well.

  • Add the whipped whites and flour mixture, alternating, in 2-3 goes. Mix carefully after each go with a rubber spatula. The batter will be quite thick.

  • Grease the baking form (we used a 20 cm) with some butter and dust with cocoa powder, flour or semolina. Remove the excess.

  • Pour the batter into the form. Knock the form on the table so that the batter distributes evenly. Bake in the middle of the oven for about 50 mins. Check the doneness with a toothpick – it should come out dry.

  • Leave the cake in the form for 15-20 mins, then transfer to a serving plate and let cool till room temperature.

  • To make the glaze, break the chocolate into pieces, add the oil and melt over the bain marie, mixing continuously. As soon as the chocolate melts, remove from heat. Pour the glaze onto the cooled cake and decorate with some sprinkles (optional).

  • Double chocolate cake is done! Enjoy your meal!

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Chocolate millet kasha
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Chimichanga with apples
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Chocolate millet kasha

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