Double Chocolate Layer Cake

By , July 4, 2008 11:02 am

and What a Decadent, Decadent chocolate cake this is!


i wasn’t looking to bake anything actually, and i’m not even sure how i came to this site. at first look, the cake didn’t seem particularly inviting. but after reading the rave reviews, i was seduced into trying it.

honestly, i thought this cake was gonna be a flop cos i’ve never made a cake with such a watery batter. the question”did i measure something wrongly?” crossed my mind so many times. plus it didn’t help that AFTER dividing the batter into 2 tins, i saw 1/2 cup of oil sitting on the countertop – i had forgotten to mix it in.

but thankfully, i didn’t throw it all away then. i added the oil, baked it and after it cooled, a cake with an excellent texture emerged. there’s a taste (of oil) that i’m not sure i like, but with the frosting, the result is quite the winner! my sister suggests opening a shop called “almost awfully chocolate”. dan demolished a quarter despite my protests (for his sake – i KNOW it to be super rich!) cos he says it’s the best cake i’ve baked.

ok ok nuff said. to the recipe. i used two thirds of everything it called for because i have 2 8inch pans while the recipe called for 2 10inch pans. that’ll explain my paranoia about wrong measurements…. if you have the correct pans, please just go with the original recipe 🙂


85gm semi sweet chocolate

 1 cup brewed coffee (add 3/4 tbsp of instant coffee to 1 cup of hot water)

(melt chocolate in coffee and mix til you get smooth texture. microwaving works) 

1 and 3/4 cup sugar

1 and 2/3 cup plain flour

1 cup cocoa powder

1 and 1/3 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

(sift the above dry ingredients together)

2 eggs

1/2 cup veg oil

1 cup buttermilk (add 1 tbsp lemonjuice to 1 cup milk if you dont have buttermilk. let it stand for at least 10mins)

1/2 tsp vanilla essence.

(preheat oven to 160deg celsius) 

1. beat eggs (about 5mins with handheld mixer) till fluffy.

2. add vanilla essence, buttermilk, coffee and choco mixture (all the wet ingredients) and combine it well. that’s really quick with the mixer.

3. add all the dry ingredients which you’ve already sifted and mixed together.

4. combine it well with the mixer. that’s quite quick too.

5. pour batter into 2 tins (line the bottom with baking paper so it’s easy to remove cake later)

6. bake for 50mins or until the skewer/satay stick comes out clean when you poke the center of the cake with it.

 7. let cake cool completely before doing anything with it.

that’s part one. as for the frosting (i had quite a lot left over when i used this. u might have to reduce it accordingly)

200ml whipping cream

2tbsp sugar

40g butter

400g semisweet chocolate

1. microwave above and stir til it’s a smooth mix.

2. cool the mixture cos it might be too watery to spread before that.

3. cut off domes of both cakes so both cakes are flat.

4. add frosting to top of one cake and put the second cake above it.

5. pour frosting onto top of cake, tablespoonful by tablespoonful.

8 Responses to “Double Chocolate Layer Cake”

  1. Derrick says:

    I dunno, sometimes too much choc might not be that nice. Like the time I tried the deep fried mars bars with choc ice-cream at Far East Plaza. Waaaay too chocolatey. Vanilla ice-cream might’ve gone better.

  2. alyna says:

    hi jamie, do u use the baking sorta measuring cups to measure ur ingredients? i’ve always have this prob with measuring “1 cup” of solid/liquid =X

  3. jaimeteo says:

    derrick : i know wat u mean but there are die hard chocolate lovers! 🙂

    alyna : it’s important to always use baking measuring cups or a weighing scale to measure out your ingredients. baking requires accuracy!

  4. […] the recipe stared pleadingly at me for a few days (it really is quite a simple recipe) and i decided to give it a shot since i’ve leftover chocolate ganache from the previous chocolate cake. […]

  5. 9 0000001 says:

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  6. srv000042 says:



  7. Mj says:

    Seems delicious!! I want to try it this weekend. However what do u mean by ” 1 cup brewed coffee (add 3/4 tbsp of instant coffee to 1 cup of hot water)”

    Is it either of brewed or instant? OR i need both? Thanks!!

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