Double Chocolate Cake

One of the main issues I have with creating content for you lovely people is that I simple do not have enough space in my stomach or fridge to continue cooking and cooking and cooking and eating and eating and eating. This is the reason I don’t have a chocolate cake recipe…until now. It sounds like a good problem to have, cooking all the time and always having heaps of food in the fridge, and it is, most of the time. But when you bake a chocolate cake and eat a piece or two, give some to your neighbors and Hayden’s family and are still left more than a third of a cake, it’s sad. I hate throwing food away and wasting, especially when it is something that I took time to make from scratch. This is why I only make cakes when we are going to a birthday party or having people over. Lucky for you people, I made this double chocolate cake for our gym’s 4th birthday. People liked it, a lot. *No, it is not weird to have cake at a birthday for a gym. And no, it is not weird to have a birthday for a gym*

Makes 2 8 inch cakes and enough frosting to coat

Cake

  • 3 eggs
  • 1 3/4 cup sugar
  • 2 tsp vanilla paste/extract
  • 1 cup mayonnaise
  • 1 1/4 cup water
  • 2 cups ap flour
  • 3/4 cup cocoa powder, unsweetened
  • 1/4 tsp baking powder
  • 1 1/2 tsp baking soda

Frosting

  • 1 3/4 cups (300g) dark chocolate, good quality
  • 1 1/4 cup (300g) unsalted butter, room temperature
  • 4 cups (400g) powdered sugar

Method

  1. Preheat your oven to 150ºC (350ºF)
  2. In large bowl using an electric mixer, mix your eggs, sugar and vanilla on high until light and airy, 2-3 minutes.
  3. Reduce the speed of the mixer to low and add your mayonnaise and water, mix until combine.
  4. Sift in your flour, cocoa powder, baking powder and baking soda. Mix on low-medium until just combined.
  5. Grease two eight inch round cake pans and line the bottom with parchment.
  6. Pour cake batter evenly between the two pans.
  7. Bake in the center of the oven for 25-30 minutes or until a toothpick comes out clean.
  8. Remove from pans and allow to cool completely before beginning the frosting.
  9. Once your cake has cooled you can cut off any dome that may have risen during baking so you are left with two level cakes.
  10. Melt your chocolate in a metal bowl over boiling water or in the microwave (obviously not in a metal bowl) until smooth. Let cool so it is no longer hot to the touch.
  11. Whip together your butter and powdered sugar until it is light and smooth.
  12. Add in your melted chocolate and mix for 2 minutes or until fully combined.
  13. Frost your cake as you’d like. I like layer cakes so I frost and stack mine, but it is more than fine to frost them individually and serve them as two cakes.

*Store overnight in the fridge and be sure to remove from the fridge at least 1 hour before serving to allow the frosting to come back up to temperature. Enjoy!

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