Double Chocolate Cake

Effort: Medium
Kit: Electric Whisk
Lifespan: 3-5 days
Temp: Room
Cook's Fave: Yes

Serves: 12, Calories: 398

Ingredients

Cake:

  • 200g butter, softened.  1502
  • 150g self raising flour, sifted.  502
  • 50g natural cocoa powder.  166
  • 200g caster sugar.  800
  • 4 eggs.  300
  • 1 tsp baking powder
  • 2 tbsp milk.  15
  • ¾ tsp fine coffee powder
  • 100ml sour cream (optional)

Filling:

  • 100g butter.  751
  • 110g icing sugar, sifted. 440
  • 50g Bournville powder, sifted.  277
  • ⅛ tsp fine coffee powder
  • 1 tsp vanilla essence (or ½ tsp extract). 17
  • 2-3 tsp milk. 20 (optional - use if piping)

Method

  1. Preheat oven to 160°C Fan/Gas Mark 4.
  2. Grease and line 2x 8" sandwich tins.
  3. Cake: In large mixing bowl; Cream butter and sugar. Add eggs one at a time, mixing well between additions. Add 2 tbsp flour with last egg.
  4. Optional: Whisk in sour cream.
  5. Fold in remaining flour, cocoa, coffee and baking powder with 2 tbsp milk. Divide between tins.
  6. Bake for 20-25 mins.
  7. Remove from tins after 10 mins cooling.
  8. Filling: In medium Pyrex bowl; Cream butter, icing sugar, cocoa, coffee and vanilla, with a fork.
  9. Spread over flat side of one cake.
  10. Sandwich two cakes together. Dust with chocolate powder (optional).

Calories = 4770

  • 4770 / 12 = 398

Tip: Sour cream increases life of cake from 3 days to 5.


Print