This is the BEST chocolate cake you will ever eat.
I’ve made it approximately 10 times, and not once have I been able to snap a picture of the whole thing before someone snaffled a slice. It looks the part and it bloody well tastes it too.
It’s SUPER chocolate-y, not just a bit chocolate flavoured. And it’s really moist and moreish. And the buttercream is decadent and rich, not artificial and all powdery sugar. In short, you’re gonna love it.
My recipe for the best double chocolate cake in the world ever is a little unconventional but stick with it. The coffee granules may seem weird, and the cup of hot water that results in a hot chocolate-like consistency that you’re sure will never transform into sponge even more so – just believe.
For the cake:
1 mug plain flour
1 1/2 mugs caster sugar
1 cup Green & Black’s cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp sea salt
1 tsp coffee granules
1 mug milk
3 tsp vanilla extract
1 mug boiling water
For the buttercream:
200g softened salted butter
1 mug Green & Black’s cocoa powder
4 mugs icing sugar
5 tbsp milk
3 tsp vanilla extract
1/2 tsp coffee granules
Preheat the oven to 180 and grease two cake tins with butter – make sure they’re the same size.
Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, salt, and coffee to a mixing bowl or KitcheAid bowl (the latter is way better at getting a dreamy, airy result, if you do have the choice), and stir to combine.
Then, add the wet ingredients: milk, eggs, vanilla extract. Mix until sludgy and fudgy.
Add the boiling water to the mixture, and then slowly mix it in. By hand, or using your stand mixer, beat vigorously for a couple of minutes.
Pour the mixture evenly into the two cake tins and bake for 25 minutes. Poke a chopstick into the top and if it comes out clean it’s done, if not, it can handle up to 10 minutes more, but try 5 first.
While it’s cooling – and it needs to be totally cool before you smother it in buttercream – make the buttercream.
Sieve the cocoa powder into a mixing bowl with the butter, and cream together with a whisk until thick but smooth.
Gradually add the icing sugar and milk by pouring in one mug of the icing sugar and then a tablespoon of milk, stirring well, and then repeating. (So that’s icing sugar – milk – stir – icing sugar – milk – stir, and so on.)
Stir in the vanilla extract and coffee and your buttercream is ready.
Slather a generous layer between the two tiers and sandwich them together before dolloping the rest of it on top and smoothing it around the sides. The recipe makes quite a lot of buttercream so don’t worry if you have some left – my boyfriend likes to use it as ‘side buttercream’ with each slice…