Double dark chocolate cake with chocolate glaze


Double Dark Chocolate Cake:
1 1/2 cup plus 4 tablespoons all-purpose flour
1 cup granulated sugar
2/3 cup Hershey Special Dark Dutch & Natural Cocoa
2 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt
2 cup milk
2 tablespoon vinegar (or you could use 2 tablespoon lemon juice)
1 cup brown sugar
2 large egg, lightly beaten
4 tablespoons canola oil
1 teaspoon vanilla extract
butter for greasing pan
6 digestive biscuits, roughly chopped (optional)
Pitted Cherries (optional)

Chocolate Glaze
5oz bittersweet chocolate
2 1/2 tablespoon unsalted butter
2 1/2 tablespoon water
Cook all ingredients in a small heavy saucepan over low heat, whisking until smooth.
Cool for 10 minutes.


Double Dark Chocolate Cake:

  1. Preheat oven to 175°C. Greese 2 8-inch round cake pans with butter.
  2. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add vinegar or lemon juice to milk (this is a substitute for buttermilk), and mix with brown sugar, egg, oil and vanilla. Add the wet ingredients to the dry ingredients and beat with an electric mixer on medium speed for 2 minutes. (The batter will be quite thin.) Divide the batter equally into the prepared pans.
  3. Bake the cake until a skewer inserted in the center comes out clean, about 33 minutes. Cool completely in the pan on a wire rack before assembled and frosted with chocolate glaze.

Chocolate glaze:

  1. Cook all ingredients in a small heavy saucepan over low heat, whisking until smooth.
  2. Cool for 10 minutes.


  1. Ensure that the two layers of cake fit perfectly. Do make any adjustements and cut out some parts if necessary.
  2. Pour the warm glaze over the first layer and coat evenly. Sprinkle the chopped digestive biscuits randomly, so as to give a nice layer of crunch and colour. Stack the other layer of cake on top, and pour the warm chocolate glaze over and coat the entire cake. Add the pitted cherries to the cake and decorate it however you want it :slight_smile:
  3. Let the cake cool in the refridgerator so the chocolate can firm up and set.