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.
Times like these, only a voluptuous slice of double chocolate cake with an equally indulgent frosting can cure what ails you.
So, today, I am posting my other chocolate cake recipe. This double chocolate cake is a pleasant eruption of chocolate lava in your mouth.
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.
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 CakeRecipe 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.
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.
Gently whisk the wet ingredients into the dry ingredients until well combined. Add the melted chocolate and mix until incorporated.
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.
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.
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.
Let the cupcakes cool on the counter, then frost as desired. Here, I have frosted my cupcakes with a classic Vanilla Bean American Buttercream.
Sweetly ♥ Yours,