Double-Double Chocolate Cake

Double-Double Chocolate Cake


October 24, 2010

Double chocolate. Double layer. And a cupful of “double-double”: Canada’s most popular preparation of Tim Horton’s coffee, boasting double the cream, double the sugar. This recipe makes a fabulous cake that’s worthy of the double ribbons Moira won at the Harrow Fair. Reprinted with permission from The Harrow Fair Cookbook, by Moira Sanders, Lori Elstone and Beth Goslin Maloney (Whitecap).


2 oz (60 g) bittersweet chocolate, chopped

2 cups (500 mL) all-purpose flour

1 1/4 cups (310 mL) granulated sugar

1/2 cup (125 mL) cocoa powder

2 tsp (10 mL) baking soda

1 tsp (5 mL) baking powder

1 tsp (5 mL) fine sea salt

1 cup (250 mL) buttermilk

1/2 cup (125 mL) vegetable oil

2 large eggs

1 tsp (5 mL) pure vanilla extract

1 cup (250 mL) double-double coffee


1Melt the chocolate in a double boiler or a small saucepan set on low heat. Stir constantly until the mixture is smooth. Set aside to cool.

2Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.

3Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.

4Mix together the buttermilk, oil, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment.

5Add the dry ingredients to the wet ingredients with the mixer on low speed. Add the melted chocolate and the double-double coffee and mix just until combined.

6Pour the batter into the pans, spreading evenly. Bake for 35 minutes or until a toothpick inserted into the centre of a cake comes out clean.

7Cool the cakes in the pans until they are easy to handle.

8 Invert onto a cake plate and spread with icing once completely cooled.


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