Double Chocolate Cake – a delicious recipe with butter, sugar, vanilla, eggs, flour, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Lightly grease and line an 8 x 12 inch cake pan. For the batter, beat butter and sugar together with an electric mixer, until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating after each addition. Fold in flour and cocoa powder, alternating with 2/3 cup water. Pour into pan and bake 35-40 mins, until a skewer comes out clean. Cool in pan 5 mins then turn out onto a wire rack to cool completely.
2
Meanwhile, for the ganache, place milk chocolate and cream in a small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to a bowl and chill, covered, stirring occasionally, about 30 mins, until spreadable. Spread on cake, cut into squares and serve.
1170
kcal
Calories
65
g
Fat
138
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9 tbsp butter, chopped, at room temperature, 1 1/4 cups sugar, 1 tsp vanilla extract, 2 None medium eggs, and more.
Yes, Double Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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