Double chocolate cake

Double chocolate cake
Prepare ingredients.
Put 225 grams of butter into a bowl.
Add 200 grams of sugar.
Beat until the mixture is really light and creamy.
Add 175-200 grams of flour.
Add 2 teaspoons of baking powder.
Add 50 grams of cocoa powder.
Mix in gently.
Put 4 eggs into a small bowl.
Beat the eggs well and frothy.
Add egg to the flour mixture.
Mix in gently ...
... until smooth and creamy.
Add 2-3 tablespoons of milk.
Mix in briefly.
Prepare a baking tin.
Place the baking paper on the base of the baking tin.
Grease inner side of baking tin ring with butter or cooking oil.
Fill baking tin with batter.
Flatten the top.
Preheat the oven to 180°C.
Push the baking tin into the hot oven and bake for 45-50 minutes.
Heat 300 milliliters of whipped cream without boiling over.
Put chunks of 250 grams of white chocolate into a bowl.
Pour the hot whipped cream over the white chocolate.
Dissolve the white chocolate in the whipped cream.
Leave to cool for 1-2 hours.
Heat water in a double boiler.
Put chunks of 350 grams of bitter chocolate into the double boiler.
Melt the bitter chocolate.
Add 100-125 grams of butter.
Mix in gently.
Transfer to a bowl.
Add 100 milliliters of whipped cream.
Mix in gently ...
... until everything is mixed well.
Leave to cool for 1-2 hours.
Remove baking tin from the oven and let it cool down a bit.
Remove the cake from the baking tin.
Cut off the domed top of the cake.
Cut the cake horizontally ...
... into 2 equal layers.
Take the white chocolate-whipped cream-mixture out of the fridge and beat it until stiff.
Take a layer of cake and spread the white cream over the cake to the edge evenly.
Top with the second cake layer.
Spread the white cream over the second cake to the edge evenly.
Take the domed cake ...
... and put on top.
Take chocolate cream.
Spread the chocolate cream over the domed cake to the edge.
Cover the entire surface with chocolate cream and flatten.
Grate a piece of chocolate.
Sprinkle pieces of chocolate over the cake.
Dust the top with icing sugar.
Refrigerate for at least 1 hour before slicing.
Prepare servings.
Slice a piece of cake.


Double chocolate cake is a cake flavored with melted chocolate or cocoa powder, that is topped with a fudge chocolate frosting. It is the perfect cake for any chocoholic.


200 grams flour
50 grams cocoa powder
2 teaspoons baking powder
400 milliliters whipped cream
400 grams bitter chocolate
250 grams white chocolate
350 grams butter
200 grams brown sugar
4 eggs
2 tablespoons milk (2-3 tablespoons)
1 tablespoon icing sugar