The Best Double Chocolate Cake Recipe Ever in just 3 Steps

Are you ready to dive into the world of chocolate heaven? My best Double Chocolate Cake Recipe is just what you need! This cake is everything a chocolate lover dreams of rich, moist, and topped with a smooth, silky chocolate ganache.

Whether you’re baking for a special occasion or just fancy a sweet treat, this double chocolate cake is guaranteed to impress your family and friends.

In this easy-to-follow guide, we’ll show you step-by-step how to make this delicious cake from scratch. We’ll share tips on picking the right ingredients, baking to perfection, and even decorating your cake like a pro. So, grab your mixing bowl, and let’s get baking! Best Double Chocolate Cake Recipe

Ingredients For Double Chocolate Cake Recipe Ever

For the Double Chocolate Cake:

• 3 large eggs: Make sure they’re at room temperature.
• 1 tbsp vanilla extract: Adds depth to the chocolate flavour.
• 3/4 cup caster sugar: Provides a fine, even sweetness.
• 1/2 cup condensed milk: Keeps the cake moist and rich.
• 1 cup full cream milk: Also at room temperature, for a tender cake.
• 1 cup cooking oil: Ensures a moist, soft texture.
• 1-1/4 cup plain flour: Sifted for a smooth batter.
• 1/4 cup cocoa powder: Use a good quality one for the best taste.
• 1 tsp baking powder: Helps the cake rise perfectly.
• 1 tsp baking soda: Works with the cocoa to keep the cake soft.

For the Ganache: Double Chocolate Cake

• 300g dark chocolate chips (70% cocoa): Choose a good quality chocolate for a creamy ganache.
• 250ml double cream: Makes the ganache rich and smooth.
• 1 tbsp butter: Adds shine and richness.

Optional Toppings:

• Chocolate sprinkles
• Fresh berries or edible flowers for decoration

Instructions For Double Chocolate Cake Recipe

1. Make the Double Chocolate Cake:

1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake tins with baking paper.
2. In a large bowl, whisk together the eggs and vanilla extract until well mixed.
3. Add the caster sugar and whisk until the mixture becomes light and fluffy.
4. Mix in the condensed milk and full cream milk, continuing to whisk until smooth.
5. Gradually pour in the cooking oil and mix until fully combined.
6. In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
7. Gently fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be smooth and slightly thick.
8. Divide the batter evenly between the two prepared cake tins. Use a spatula to smooth the tops.
9. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. The cakes should be risen and slightly springy to the touch.
10. Let the cakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the Ganache:

1. In a medium saucepan, gently heat the double cream over medium heat until it just starts to simmer. Be careful not to let it boil.
2. Take it off the heat and add the dark chocolate chips. Let it sit for 2 minutes to melt the chocolate.
3. Stir gently until the chocolate is fully melted and the mixture is smooth.
4. Stir in the butter until it’s completely mixed in, giving the ganache a glossy finish.
5. Let the ganache cool at room temperature for about 15-20 minutes until it thickens slightly but is still spreadable.

3. Assemble the Double Chocolate Cake:

1. Place one cake layer on a serving plate or cake stand. Spread a generous amount of ganache over the top.
2. Place the second cake layer on top and gently press down to secure.
3. Cover the entire cake with the remaining ganache, using a spatula to smooth it over the top and sides.
4. Decorate with chocolate sprinkles or any other toppings you like.

4. Serve and Enjoy: Double Chocolate Cake

• Let the cake sit for about 30 minutes at room temperature before slicing, so the ganache can set.
• Slice and serve with a glass of cold milk or a hot cup of tea. Enjoy every bite!

Tips for Double Chocolate Cake Recipe:

• Use Quality Ingredients: The better the cocoa and chocolate, the better the cake will taste.
• Room Temperature Ingredients: Make sure all wet ingredients are at room temperature before mixing for a smoother batter and more even bake.
• Don’t Overmix: Mix the dry ingredients in just until combined to keep the cake light and airy.
• Ganache Consistency: If the ganache is too runny, let it cool longer. If it’s too thick, gently warm it up until it’s spreadable again.

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Enjoy making this incredible double chocolate cake and let us know how it turned out in the comments below! 🍰❤️