culinary review

Simple Double Layer Chocolate Cake

Last Modified: 06/16/10
First Published: 06/14/10
Views: 548
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Views: 548
Simple Chocolate Cake

A lovely desert anytime with tea, coffee or a glass of wine.

  • 4 ounces unsweetened chocolate, cut into small pieces
  • 3 tablespoons milk
  • 2/3 cup unsalted butter softened
  • 1 cup light brown sugar
  • 3 eggs
  • 1 3/4 cups self-rising flour
  • 1 tablespoon cocoa powder
Chocolate Buttercream Filling:
  • 6 tablespoons unsalted butter, softened
  • 1 cup confectioners' sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees and grease 2 7inch cake pans lined with parchment paper. Place a heatproof bowl over a small saucepan with simmering water. Add the chocolate and milk to the bowl and let stand for 5 minutes or until softening, stir until smooth and take off the heat.

Cream the sugar and butter until light and fluffy, adding eggs one at a time and beating well after each one. Combine with the chocolate mixture.

Sift the flour and cocoa over the mixture and fold until mixed. Pour into pans and bake for 35-40 minutes. Cool on wire racks.

Pour the buttercream filling between the layers. Dust with powdered sugar and cocoa. 6-8 servings