Double Chocolate Cake

Double Chocolate Cake
Double chocolate, double and triple sinful delicacy.
Despite much chocolate and cocoa the flavors and textures leave a sense of light chocolate cake.
The process is a bit complicated because the preparation of three different layers but with planning specific procedures, step by step, gets quite easy.
A chocolate cake for the base and two different chocolate creams, one for the glaze and one for the filling are what compose it.
work: 1h:00′ time: 1h:45′ difficult:

Double Chocolate Cake

Incredients (~12 servings)

  • 60g (2.1 oz) dark chocolate
  • 130g (4.6 oz) 1 coffee cup espresso
  • 330g (11.6 oz) sugar
  • 3 eggs, large
  • 130g (4.6 oz) vegetable oil
  • 130g (4.6 oz) milk
  • 2 tbsp lemon juice
  • 1 tbsp vanilla extract
  • 260g (9.2 oz) flour
  • 90g (3.2 oz) cocoa powder
  • 1 tsp baking powder
  • 1 tsp soda
  • ½ tsp salt
Break the chocolate into smaller pieces, in a bowl, and pour over it the hot coffee. Leave for a while and then stir to homogenize materials.
In the bowl of a fixed electric mixer put the sugar and the eggs. Beat them for ~5' to whiten and swell.
Inside the milk, add the lemon juice and leave for a while.
Beating always add the oil and the mixture of milk.
Add the blend of coffee with chocolate lukewarm and the vanilla.
In a large bowl sift together the flour, cocoa, the baking powder, baking soda and salt. This mixture of flour pour at once in the mixer.
Stir gently for a while, just to incorporate the incredients.
Butter well a sliding form Ø24-26cm (~Ø10 in) and sprinkle with some cocoa. Through pour the beaten mixture of cake. Put it in a preheated oven at 170°C (338°F, Gas 3.5) and bake for 40'-45'.
Test, with a wooden stick / skewer in the center of the cake comes out almost clean.


  • 60g (2.1 oz) cold water
  • 2 tsp gelatin powder
  • 120g (4.2 oz) water
  • 100g (3.5 oz) sugar
  • 1 tbsp maple syrup
  • 70g (2.5 oz) cocoa powder
  • 90g (3.2 oz) thick sour cream
In a small bowl, add the cold water and sprinkle gelatin over. Mix gently and set aside to rise for a while.
In a small saucepan over low heat and add the water and sugar to melt.
Once the sugar is melted, add the cocoa and stir well to dissolve.
Add the syrup.
Integrate the inflated gelatin. Add the cream and milk. Mix well and remove from heat just as it begins to boil at the edges of the pot. Transfer to a jug to cool and is easy to glaze.


  • 200g (7.1 oz) dark chocolate
  • 110g (3.9 oz) thick sour cream
  • ½ shot of mandarin or orange liqueur
In the same saucepan, where we made the first chocolate over low heat, add the cream and dark chocolate, cut into small pieces. Add the liqueur. Mix very well. Just melt -without the boil- remove from heat and set aside to cool.
When the cake has cooled down quite cut horizontally with long serrated knife on two, same thickness, disks.
In the lower tray in the base, spread the filling, leaving 1 cm (0.4 in) around the edges. Cover with the second disk.
Put all onto a serving platter and top hurling mixture of glaze, in a circular direction, starting from the center of the cake.
Let it roll and on the sides of the cake, by covering the whole with a hearty layer of chocolate.
Garnish, having stabilized the glaze, with what we like. The cake was decorated here with my favorite physalis.
Double Chocolate Cake Double Chocolate Cake Double Chocolate Cake
If you want a smaller amount and shorter procedure, do half the dose of the cake, skip the filling but not the glaze. It so becomes a very interesting version of chocolate cake.
The use of gelatin is the main ingredient to get the mirror surface of the cake. Remains so until it is finished and the last piece. Do not skip it.
Leave the cake on the table, covered with a glass bell. Does not require refrigeration unless the ambient temperature is high.

Author Zambia G. Sifaki