Double Chocolate Cake

IMG_0144 Cross Section, Standing

A few months ago, I posted a chocolate cake recipe that is my go to cake most any time a chocolate cake is called for. It is quick, chocolatey and quite delicious with a variety of fillings and frostings. But there are times when deeper, richer, fudgier chocolatiness is in order.

IMG_0138 Top View Cupcakes

Times like these, only a voluptuous slice of double chocolate cake with an equally indulgent frosting can cure what ails you.

IMG_0150 Cupcakes on Pedestal

So, today, I am posting my other chocolate cake recipe. This double chocolate cake is a pleasant eruption of chocolate lava in your mouth.

IMG_0134 Closeup Cupcake

My other chocolate cake is wonderfully moist, full of chocolate flavor. However, with a higher ratio of dry to wet ingredients, an added egg yolk, and the addition of melted dark chocolate to this batter, this double chocolate cake is denser and more robust. Each bite seems to melt in your mouth, reminiscent of the decadence of fudge. Because this batter is thicker, this cake stands up quite well and is very sturdy if you wish to layer or use it under fondant. It is also a perfect vehicle for injecting filling to make a stuffed cupcake as I have done here. You could also amp up the chocolate, making this a triple chocolate cake, by adding chocolate chips (I prefer mini chips since they get more evenly dispersed through the batter) and folding them into the batter before baking.

IMG_0146 Cross Section Cupcake

Remember that the quality of your ingredients is key to an enjoyable, delectable product. I use dark cocoa to impart deep, heady cocoa flavor. Good quality chocolate is a must, as well. No electrical kitchen aids are needed for this recipe, making this cake a simple one to create using minimal effort and time.

Double Chocolate Cake

Recipe by: Leelabean
 
(Yield: 12 stuffed cupcakes OR 14 unstuffed cupcakes. This recipe can easily be doubled.)
 
Cake:
1 c all-purpose flour
1/2 c cocoa (the darker, the better)
1 t baking soda
1/4 t salt
1/2 c light brown sugar, packed
1/4 c granulated white sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1/3 c unflavored cooking oil (Canola or vegetable)
1/3 c buttermilk, room temperature
2 t instant coffee dissolved in 1/2 c water
1 t vanilla extract
2 oz. dark or bittersweet chocolate, melted and slightly cooled
*1 c mini chocolate chips
 
Peanut Butter Filling:
1/4 peanut butter
1/4 c confectioner’s sugar
1/2 t vanilla extract
 
*If using the mini chocolate chips in your batter, fold them into the batter after mixing in the melted chocolate.
 

Preheat your oven to 350°F.

In a medium bowl, combine the flour, cocoa, baking soda, and salt. Whisk to combine.

IMG_0099 Dry Ingredients

In a separate bowl, whisk the egg, egg yolk and sugars together. Mix in the oil, then the buttermilk. Finally add the coffee and vanilla.

IMG_0100 Wet Ingredients

Gently whisk the wet ingredients into the dry ingredients until well combined. Add the melted chocolate and mix until incorporated.

IMG_0101 Melted Chocolate in Batter

IMG_0102 Final Batter

To make the peanut butter filling:

Combine the peanut butter, confectioner’s sugar, and vanilla in a small bowl and roll teaspoon-sized balls with the mixture. Place them on a tray and refrigerate for 1-2 hours or freeze for about 20-30 minutes.

IMG_0103 Peanut Butter Balls

If filling the cupcakes with peanut butter filling, scoop half the batter into the cupcake liners, place a chilled peanut butter filling ball in the center and push down until it reaches some resistance. Scoop the remaining half of the batter into the cupcake liners and tap the cupcake tin lightly on your counter.

IMG_0107 Peanut Butter in Cupcake

If baking the cupcakes without any filling, scoop the batter into the cupcake liners about 2/3 full.

Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the tallest part of the cupcake comes out clean. Make sure not to over-bake this cakes.

IMG_0115 Baked Cupcake

Let the cupcakes cool on the counter, then frost as desired. Here, I have frosted my cupcakes with a classic Vanilla Bean American Buttercream.

IMG_0144 Cross Section, Standing

Sweetly ♥ Yours,

Leelabean

7 comments

  1. Ruchika says:

    It looks amazing……<3

  2. Christie says:

    What tip did you use to decorate these lovely cupcakes? They look beautiful. I’ll have to try this recipe, since your red velvet recipe was such a hit!

    • Leelabean says:

      Christie,
      Thanks so much for the kind words! I am so happy that you loved the red velvet! :)
      Decorating these cupcakes was easy! You can use a #10, #11, or #12 Wilton round tip. Just pipe little dots, gently applying pressure at the beginning and then releasing the pressure and pulling straight upward at the end for a teardrop effect.
      Leelabean

    • Christie says:

      Thanks I’ll have to try this decoration. Too cute.

  3. Rabz says:

    This looks so delish!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>