Double The Love Chocolate Cake Recipes

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DOUBLE-THE-LOVE CHOCOLATE CAKE



Double-the-love chocolate cake image

A simple white chocolate buttercream looks great when it's swirled over this gorgeous wedding cake - however roughly you do it

Provided by Sarah Cook

Categories     Dessert

Time 3h50m

Number Of Ingredients 12

400g butter
200g plain chocolate
700g plain flour
800g caster sugar
100g cocoa
2 tsp bicarbonate of soda
4 large eggs
400ml buttermilk
2 x 200g bars white chocolate
550g softened butter
550g icing sugar
2-3 x 80g bags white chocolate buttons , flowers and ribbons, optional

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of deep, round 20cm and 15cm cake tins with baking parchment - making sure the paper comes a few cms above the sides.
  • Boil the kettle. Put half the butter and chocolate in a pan and gently melt, stirring. Mix together half of the flour, sugar, cocoa and bicarb with a pinch of salt. Whisk 2 of the eggs and 200ml buttermilk together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients. Add 150ml boiling water and whizz everything together with an electric whisk until lump-free. Divide between the tins and bake for 40-45 mins, swapping round after 30 mins if they're on different shelves (the 15cm one should be done after 40 mins). To test they're cooked, push in a skewer and check it comes out clean. Cool the cakes in their tins.
  • Repeat steps 1 and 2 again, so you end up with 2 x 20cm cakes and 2 x 15cm cakes.
  • Melt the white chocolate in a bowl over a pan of barely simmering water. Beat together the butter and icing sugar, then beat in the white chocolate. When the cakes are cool, split each one in half. Use the icing to sandwich back together so you end up with 2 x four-layered cakes. Sit the 20cm cake on your serving plate and spread some more icing over the top. Sit the smaller cake on top of that, and completely cover with icing. Decorate with the chocolate buttons.
  • If you want to add some flowers choose something edible, like roses. Make a posy, wrapping the stems in a little damp kitchen paper then some cling film, add a ribbon and add to the cake on the day of the wedding.

Nutrition Facts : Calories 729 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.79 milligram of sodium

DOUBLE CHOCOLATE CAKE II



Double Chocolate Cake II image

If you have a sweet tooth or are a chocoholic, this is the cake for you! Make this cake, and it will not stay long in your house!

Provided by Sally E. Forsythe

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 11

⅓ cup vegetable oil
2 (1 ounce) squares semi-sweet chocolate
1 egg
1 cup white sugar
¾ cup milk
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon baking soda
1 cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 29.7 g, Cholesterol 12.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 122.5 mg, Sugar 20.7 g

DOUBLE CHOCOLATE CAKE I



Double Chocolate Cake I image

This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat.

Provided by Syd

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 11

1 ⅓ cups all-purpose flour
1 ½ cups white sugar
2 (1 ounce) squares semisweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup butter, softened
½ teaspoon red food coloring

Steps:

  • Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
  • Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
  • Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
  • Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.7 g, Cholesterol 26.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 185.9 mg, Sugar 14.2 g

DOUBLE CHOCOLATE CAKE



Double Chocolate Cake image

It's relatively easy to sneak some calorie-reducing ingredients - like applesauce, Greek yogurt and egg whites - into a gooey chocolate cake. I dare anyone to pick this cake out of a healthy desserts lineup!

Provided by Food Network

Categories     dessert

Time 12h40m

Yield Serves 12 (makes one 9-inch round layer cake)

Number Of Ingredients 16

1 1/2 cups non-fat plain Greek yogurt
1/4 cup unsweetened cocoa powder (Dutch-process is best)
4 ounces dark chocolate (70% cocoa or greater), chopped, melted and cooled to room temperature
1/2 cup organic icing sugar
2 1/2 cups whole-wheat pastry flour
1 cup unsweetened cocoa powder (Dutch-process is best)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 1/4 cups unsweetened applesauce
1 cup non-fat plain Greek yogurt
1/3 cup honey
1/3 cup organic sugar
1/3 cup unsalted butter
2 teaspoons pure vanilla extract
1 1/2 cups egg whites (about 12 large)

Steps:

  • Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
  • Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
  • Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
  • In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
  • In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
  • Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
  • Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

Nutrition Facts : Calories 339, Fat 10.3 grams, SaturatedFat 6 grams, Cholesterol 17 milligrams, Sodium 236 milligrams, Carbohydrate 53 grams, Fiber 7.1 grams, Protein 13.2 grams, Sugar 25.8 grams

DOUBLE-THE-LOVE CHOCOLATE CAKE



Double-the-love chocolate cake image

A simple white chocolate buttercream looks great when it's swirled over this gorgeous wedding cake - however roughly you do it

Provided by Sarah Cook

Categories     Dessert

Time 3h50m

Number Of Ingredients 12

400g butter
200g plain chocolate
700g plain flour
800g caster sugar
100g cocoa
2 tsp bicarbonate of soda
4 large eggs
400ml buttermilk
2 x 200g bars white chocolate
550g softened butter
550g icing sugar
2-3 x 80g bags white chocolate buttons , flowers and ribbons, optional

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of deep, round 20cm and 15cm cake tins with baking parchment - making sure the paper comes a few cms above the sides.
  • Boil the kettle. Put half the butter and chocolate in a pan and gently melt, stirring. Mix together half of the flour, sugar, cocoa and bicarb with a pinch of salt. Whisk 2 of the eggs and 200ml buttermilk together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients. Add 150ml boiling water and whizz everything together with an electric whisk until lump-free. Divide between the tins and bake for 40-45 mins, swapping round after 30 mins if they're on different shelves (the 15cm one should be done after 40 mins). To test they're cooked, push in a skewer and check it comes out clean. Cool the cakes in their tins.
  • Repeat steps 1 and 2 again, so you end up with 2 x 20cm cakes and 2 x 15cm cakes.
  • Melt the white chocolate in a bowl over a pan of barely simmering water. Beat together the butter and icing sugar, then beat in the white chocolate. When the cakes are cool, split each one in half. Use the icing to sandwich back together so you end up with 2 x four-layered cakes. Sit the 20cm cake on your serving plate and spread some more icing over the top. Sit the smaller cake on top of that, and completely cover with icing. Decorate with the chocolate buttons.
  • If you want to add some flowers choose something edible, like roses. Make a posy, wrapping the stems in a little damp kitchen paper then some cling film, add a ribbon and add to the cake on the day of the wedding.

Nutrition Facts : Calories 729 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.79 milligram of sodium

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