Double Chocolate Cake
 
Prep time
Cook time
Total time
 
Moist, fluffy and very much full of chocolate, this Double Chocolate Cake recipe deserves a place on any holiday table. Soft and gooey from the inside, it is so delicious that it doesn't even need a layer of frosting on the top. Just serve it with a dollop of whipped cream and you are good to go!
Author:
Serves: 10-12
Ingredients
  • 2 eggs, at room temperature
  • 1½ cups whole grain baking flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup I Cant Believe Its Not Butter, softened
  • 1 cups sugar
  • 1 teaspoon vanilla
  • ¾ cups milk
  • 3 ounces dark or bittersweet chocolate, grated
  • a handful of semi-sweet chocolate chips
Directions
  1. Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease three 8x1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, and ½ teaspoon salt; set aside.
  2. Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Gradually add sugar, ¼ cup at a time, beating on medium until well combined. Scrape sides of bowl; 2 minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Beat on medium to high 20 seconds more. Stir in grated chocolate and chocolate chips. Divide batter among prepared pans.
  3. Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on wire racks
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/double-chocolate-cake/