Double Chocolate Chocolate Cake

With valentines day coming along I thought I'd share with you a very special chocolate cake. It uses coco powder and melted chocolate giving it that rich Chocolate taste. 

It is delicious on it own but
If you like strawberries and whipped cream you'll love this cake as a base.
If you're a chocolate lover then you might love to use some Chocolate Ganache or Chocolate fudge frosting.

The below recipe will make 2 x 8 inch cakes - each 1 inch tall.
Note : If you prefer to make a taller cake or need other cake sizes calculated. I have a PDF file in my online shop - with progress pictures and tiers calculate 6, 8, 10, 12 each 2 inch tall. So you can make a 4 tier tall wedding cake or match with my other recipes found online.
All PDF recipes are usually not more than 1.99 each.

Ingredients 
225 grams (1 cup)  Butter
270 grams (1 1/3 cup)  Dark Brown Sugar
4 large eggs
240 grams (2 1/2 Cups) cake flour
40 grams (1/3 cup )coco powder
100 grams (3.5 oz) Dark or semi sweet Chocolate.
1 tsp of baking powder
1/2 tsp of baking soda.
150 ml yogurt
2 tbsp of milk
1 to 2 tsp of Coffee dissolved in 2 tbsp of water
1/8 tsp salt.

Method

Have all your Ingredients ready at room temperature and prepare your pans.
You can prepare two 8" round pans or two 7" heart pans.

Melt the Chocolate and let cool. ( I place in the microwave safe bow and microwave for 1.30 minutes at intervals)

Mix your yogurt and milk until smooth without lumps.

Place your butter and sugar in a mixing bowl.

Mix until light and fluffy.

Add the yogurt mixture to the above butter and sugar mixture.

Next add the flour, vanilla, coffee and chocolate and mix until combined. It will be a fairly dense mixture.
Set this aside.

Place your eggs and a bit of salt in a clean mixing bowl with the whisk attachment.

Whisk until light fluffy and forms ribbons when you lift the whisk out..

Now add 1/4 of  the egg mixture to the cake batter, and mix in thoroughly.

Now add another 1/4 of the mixture but this time fold in gently.

Add the rest of the eggs mixture and fold again gently.

Your batter is now ready. Pour into your prepared pans.

Baked for about 35 to 45 minutes at 180C / 340 F until a tooth pick inserted in the center comes out clean

Let cool in the pan for 10 minutes then transfer to the wire rack to cool completely.

Once baked this cake will rise up to about 1 1/2 to 1 3/4 inch height.
Once filled and stacked the two layers together should make a cake about 3 1/2 to 4 inches high.
Cool and decorate as desired.

Note: This cake is very rich and delicate so it is not suitable to carve. Cooling the cake in the fridge will make it easier to handle but it is still a very delicate cake with soft crumbs. So it's best to do as little as possible. I usually just level, fill and decorate. It can be covered with fondant as well. 

I hope you enjoy this recipe.
Until next time
Thanks for stopping by.

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