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classic easy double chocolate cake

Classic Easy Double Chocolate Cake

Aimee Field
Super moist, decadent and indulgent. You can't beat a good chocolate cake, and this is the ultimate recipe. Once you've made my classic easy double chocolate cake, its bound to be a staple in your kitchen!
Prep Time 45 mins
Cook Time 25 mins
Cooling Time 1 hr 30 mins
Total Time 2 hrs 40 mins
Course Cakes
Cuisine British
Servings 10 Slices

Ingredients
  

Sponges

  • 50 g cocoa powder
  • 90 ml freshly brewed black coffee 1tsp coffee
  • 100 g unsalted butter room temperature
  • 275 g caster sugar
  • 3 large eggs
  • 175 g plain flour
  • 3 tsp baking powder
  • 125 ml milk whole or semi-skimmed

Whipped Ganache

  • 200 g milk chocolate around 35%
  • 100 g double cream

Instructions
 

  • For the sponges: Preheat your oven to 180C/160C Fan/Gas Mark 4 and grease and line two 8inch sandwich tins. In a small bowl, stir together the cocoa powder and freshly brewed black coffee to create a thick paste without lumps. Then set aside to cool slightly.
  • In a large bowl using an electric hand-whisk, whisk together the cocoa paste, butter and sugar for 1-2minutes until thick, well combined and slightly lightened in colour. Then add the eggs one at a time, mixing well between each addition.
  • Then fold in the flour and baking powder by hand, until just combined. Finally, gently stir in the milk until combined. Then divide the batter between the two tins.
  • Bake for 25 minutes until a skewer inserted into the centre of the cakes comes out clean. Leave to cool in the tin for 10 minutes, then remove and leave on a wire rack to completely cool.
  • For the whipped ganache: While the sponges are baking, very finely chop the chocolate and place in a heatproof bowl. Then heat the cream in a small saucepan, until just bubbling at the edges. Pour over chocolate, cover with cling film and leave to sit for 2 minutes. Then carefully and slowly stir to combine until you're left with a smooth emulsion. Place clingfilm on the ganache to prevent a skin forming, and leave to cool and thicken until its a buttercream consistency (solid but scoopable).
  • Once the right consistency has been achieved, using an electric hand-whisk, whisk for 1-2 minutes until light and fluffy.
  • To assemble: Place one of the sponges onto your cake stand or plate, then using a palette knife spread the whipped ganache over in an even layer. Then place the second sponge on top.

Notes

Cake can be kept in an air-tight container for 3-4 days. 
Keyword chocolate, whipped ganache