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Photo of Double Chocolate Cake by Jyoti Bhalla Ahuja at BetterButter
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Double Chocolate Cake

May-16-2016
Jyoti Bhalla Ahuja
15 minutes
Prep Time
50 minutes
Cook Time
15 People
Serves
Read Instructions Save For Later

ABOUT Double Chocolate Cake RECIPE

Rich chocolaty and moist cake with a perfect crumb like bakery baked ones. The cake is so versatile that it can also be served as a perfect tea time cake without the ganache, or as a scrumptious dessert served warm with a scoop of vanilla ice cream drizzled with chocolate sauce.

Recipe Tags

  • Veg
  • Medium
  • Kids Birthday
  • American
  • Whisking
  • Baking
  • Dessert

Ingredients Serving: 15

  1. 1 1/2 cup Castor sugar
  2. 200 gms butter
  3. 4 eggs
  4. 2 tsp Vanilla essence
  5. 1 3/4 cup All-purpose flour
  6. 1/2 cup Cocoa powder
  7. 4 tsp Baking powder
  8. 1 tsp vinegar
  9. 1/4 cup hot milk
  10. Juice of 1 lemon
  11. A handful of Chocolate chips
  12. Real Fruit Juice/Sugar Syrup as required

Instructions

  1. Sift flour, baking powder and cocoa powder together for 3-4 times.
  2. Prepare a cake tin by greasing it and dusting with cocoa powder. Pre-heat oven at 180 degrees for 10 minutes.
  3. In a large bowl, cream 1/2 cup sugar and butter till fluffy and triple in volume.
  4. Separate egg yolks and egg whites. Add the egg yolks in the butter mixture one by one and beat well after each addition. Add vanilla essence and beat again.
  5. Add the flour mixture in 3 batches, alternating with milk. Fold with a spatula using cut and fold method till well mixed. Add vinegar and mix once again.
  6. Beat egg whites. Once it becomes frothy, add lemon juice and continue beating. Once egg whites reach soft peaks, gradually add sugar and beat till stiff peaks.
  7. Add egg whites into the flour mixture with light hands in 3-4 batches so that it doesn't loose air.
  8. Fold in a few dark chocolate chips. Pour the batter in the prepared tin and bake at 170 degrees Celsius for 40-50 minutes or till a toothpick inserted in the center of the cake comes out clean.
  9. Cake should be springy to touch. Mine was done in about 40 minutes. Let the cake cool in the pan for 10 minutes and then invert on the wire rack.
  10. Poke a few holes with a toothpick in the cake and soak the cake with any juice/sugar syrup to moisten the cake. You can use warm milk also to moisten the cake.

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Sana Basheer
May-18-2016
Sana Basheer   May-18-2016

Very nice cake recipe, thanks for sharing :)

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