Chocolatey, moist, and properly festive, this ‘Double Chocolate’ cake pairs tender cocoa butter layers with a silky milk ganache. It is ideal for birthdays and any special occasion, and it comes together more easily than it looks.
Ingredients
For the layers:
- All-purpose flour — 1 2/3 cups | 200 g
- Unsalted butter — 2/3 cup | 150 g, softened
- Sugar — 1 1/6 cups | 230 g
- Milk — 5 tbsp | 75 ml
- Sunflower oil — 7 tbsp | 100 ml
- Eggs — 5
- Cocoa powder — 2 oz | 55 g
- Baking powder — 2 tsp
- Vanilla extract — to taste
For the ganache:
- Milk chocolate couverture — 7 oz | 200 g
- Heavy cream — 1/3 cup + 1 tbsp | 80 ml
How to make it
- Preheat the oven to 340°F | 170°C. Prepare a round 8–9 in | 20–22 cm cake pan: line the base with parchment, grease the sides with butter, and dust lightly with cocoa or flour.
- Beat the softened butter with the sugar for 3–4 minutes, until pale and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Pour in the sunflower oil and vanilla extract, then mix until smooth.
- Sift together the flour, cocoa powder, and baking powder. Add the dry ingredients in two batches, alternating with the milk. Mix with a spatula or on low speed just until the batter is smooth and no large lumps remain.
- Transfer the batter to the pan. If you prefer, divide it evenly between two pans and bake the layers separately.
- Bake for 30–35 minutes, or until a skewer comes out clean. Let the cake rest in the pan for 10 minutes, then turn out onto a wire rack to cool completely. If baked as one layer, carefully cut it into 2 layers once fully cool.
- Ganache: heat the cream until small bubbles appear around the edges, but do not let it boil. Pour it over the finely chopped milk chocolate. Leave for 2–3 minutes, then stir until glossy and smooth. Let cool to a spreadable cream, stirring occasionally.
- Assemble: spread some ganache over the bottom layer, cover with the second layer, and spread the remaining ganache over the top and sides. If you like, create soft waves or drips.
- Let the cake set for 30–60 minutes at room temperature or 20–30 minutes in the refrigerator, then serve.
Nutrition per serving
| Calories | ≈ 550 kcal |
| Protein | ≈ 8 g |
| Fat | ≈ 34 g |
| Saturated fat | ≈ 18 g |
| Carbohydrates | ≈ 51 g |
| Sugars | ≈ 38 g |
| Fiber | ≈ 2 g |
| Sodium | ≈ 150 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Pan size: if you use a 9 in | 24 cm pan, the layers will be slightly shorter and the baking time may be 3–5 minutes shorter.
- Thicker ganache: chill it under plastic wrap and stir; it will firm up faster and become spreadable. Too thick? Return it to warmth for 5–10 seconds and stir again.
- More pronounced chocolate flavor: replace part of the milk chocolate with dark chocolate, for example 4 1/4 oz | 120 g milk chocolate + 2 3/4 oz | 80 g dark chocolate with 55–60% cocoa.
- Soaking: if you like very moist cakes, brush the layers with a sweet vanilla syrup or coffee, if desired.
- Storage: keep refrigerated for up to 3 days, covered with a cake dome or plastic wrap; let stand 15–20 minutes at room temperature before serving.
FAQ
Can I make the ganache with dark chocolate?
Yes. Replace the milk chocolate with 55–70% dark chocolate. Dark chocolate will make the ganache thicker, so if needed add 10–20 ml of warm cream to reach the desired consistency.
What pan size is best?
8–9 in | 20–22 cm is ideal. In a 8 in | 20 cm pan, the layers will be taller and lighter; in a 9 in | 22 cm pan, they will be a little lower. Keep the baking time within 30–35 minutes and rely on a clean skewer test.
Do the layers need soaking?
The layers are already moist thanks to the butter and milk. But if you prefer a very tender texture, use a light vanilla or coffee soak — 2–3 tbsp per layer.