Double-Double Chocolate Cake

Double-Double Chocolate Cake

AuthorJulie

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

1

Melt 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.

2

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

3

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

4

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

5

Add 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.

6

Pour 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.

7

Cool 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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Ingredients

 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

Directions

1

Melt 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.

2

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

3

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

4

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

5

Add 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.

6

Pour 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.

7

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

8

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

Double-Double Chocolate Cake
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