Double chocolate cake 


3oz.semisweet chocolate such as Callebaut

1 ½  cups hot brewed coffee

3 cups sugar

2  ½  cups all-purpose flour

1 ½ cups unsweetened cocoa powder

2 tsp baking soda

¾ tsp baking powder

1 ¼ tsp salt

3 large eggs

¾ cup vegetable oil

1 ½ cups well – shaken buttermilk

¾ tsp vanilla


Two 10” or three 8” tins, greased and lined with parchment paper.

Preheat oven 150dgr C.

Combine chocolate with hot coffee, stir occasionally, until chocolate melted.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder and salt.

In another bowl beat the eggs until slightly thickened and lemon coloured.

Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.

Add sugar mixture and beat on medium speed until just combined well.

Divide batter between tins and bake in the middle of oven until tester inserted in the center comes out clean, about 45 min for 8” and 1 hour to 1hour 10 min for 10” tins.

Cool layers completely in the tins, then run a thin knife around edges of pans and turn over on the rack.

Cake layers can be made 1 day ahead and kept, wrapped well in cling film, at room temperature.


Delicious moist cake. Fill with buttercream of your choice or ganache and enjoy. Keeps well, can be also served warm with scoop of vanilla ice cream.