By Merp.
Rich, Double Chocolate Cake
14 steps
Prep:45minCook:35min
Step into a cozy world of flavor with this rich, double chocolate cake recipe. The comforting embrace of stout adds a touch of warmth. Beneath its homely, cocoa-dusted exterior, you'll discover layers of velvety chocolate melding harmoniously with the earthy, comforting espresso flavor. This cake invites you to savor the simple pleasures of life, one delightful bite at a time.
** Recipe adapted from Scott Loitsch & Claire King's "The Best Chocolate Cake"
Updated at: Sun, 24 Sep 2023 23:13:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories331.1 kcal (17%)
Total Fat18.7 g (27%)
Carbs38.3 g (15%)
Sugars17.1 g (19%)
Protein5.6 g (11%)
Sodium660.6 mg (33%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Dry Ingredients
188gAll Purpose Flour
125gcocoa powder
156gGranulated sugar
4 ozDark Chocolate
Chopped
18gEspresso Powder
12gsalt
3gbaking powder
9gBaking Soda
Wet Ingredients
Instructions
Step 1
Preheat your oven to 325˚F (160˚C).
Step 2
Tenderly butter and wrap three 8-inch (20 cm) cake tins with parchment paper
Step 3
In a larger bowl, mix and sift together flour, cocoa powder, salt, baking soda, and baking powder, until well incorporated. Set aside.
Step 4
Mix together the stout, vanilla extract, and espresso powder. Set the wet ingredients aside.
Step 5
In a large mixing bowl, cream butter and sugar until the sugar is almost dissolved, and a pale yellow color. This should take about 10 minutes.
Step 6
Add eggs one by one, ensuring that each is well-incorporated before welcoming the next.
Step 7
Add the mayonnaise, stirring until the mixture is all smooth, and lump-free.
Step 8
Begin mixing the ingredients, alternating between dry, then wet, then dry, etc. Continue until all elements are mixed harmoniously.
Step 9
Gently fold the dark chocolate into the batter.
Step 10
Evenly divide the batter between the three prepared cake tins.
Step 11
Bake for approximately 35 minutes, or until a toothpick inserted into the cake's heart emerges clean.
Step 12
Allow the cakes to rest on a cooling rack for about 10-15 minutes, until the pans are cool enough to touch.
Step 13
Once they've rested, coax the cakes from their pans with a butter knife, then gently place a large plate over each tin and turn them, letting the cakes rest on the cooling rack. Make sure to remove the parchment paper, to allow them to cool completely. Repeat this process for the other two layers.
Step 14
With care and creativity, frost and decorate to bring your cake to life. Slice yourself a piece, and enjoy :)
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