Double-Double Chocolate Cake

Name: Double-Double Chocolate Cake
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

AuthorJulie

Yields1 Serving

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

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.

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

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

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

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.

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.

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

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

Categorycake

Ingredients