A Double Cream Chocolate Layer Cake is a rich and indulgent dessert that combines layers of moist chocolate sponge with velvety double cream frosting, creating a luxurious treat perfect for special occasions. This cake is all about decadence, offering an irresistible balance of smooth creaminess and deep cocoa flavor. Every bite melts in your mouth, making it a showstopper at any gathering or celebration.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups double cream (for frosting)
- ½ cup powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- ½ cup melted dark chocolate (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, oil, eggs, and vanilla extract to the dry mixture. Beat until smooth and well combined. Gradually add boiling water and mix until the batter is thin but lump-free. Divide evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
- For the frosting, whip the double cream, powdered sugar, and vanilla until stiff peaks form. Place one cooled cake layer on a serving plate, spread with a generous layer of whipped double cream, then place the second cake layer on top. Cover the entire cake with the remaining cream. Drizzle melted dark chocolate over the cake and chill for 1 hour before serving.
Servings
Serves 10–12 people
Nutritional Info (per serving, approx.)
Calories: 420
Carbohydrates: 48g
Protein: 5g
Fat: 24g
Saturated Fat: 12g
Fiber: 3g
Sugar: 32g
Sodium: 260mg
Notes
This cake tastes best when chilled for a couple of hours before serving, as the cream sets beautifully. You can also prepare the sponge a day ahead and frost it the next day for convenience.
Tips
Use high-quality cocoa powder for a richer flavor. Chill the mixing bowl and beaters before whipping the double cream to achieve the perfect texture. For a festive touch, garnish with chocolate shavings, berries, or edible flowers.
Health Benefits
While this cake is indulgent, it does provide small benefits when enjoyed in moderation. Cocoa is rich in antioxidants that may support heart health. Eggs add protein, and double cream offers calcium for strong bones. A slice of this dessert can also boost mood and provide an energy lift due to its natural sugars and cocoa compounds.
Q & A
Q: Can I make this cake ahead of time?
A: Yes, the sponge layers can be made 1–2 days in advance and stored airtight. Add the cream and decorations on the day of serving for freshness.
Q: Can I replace double cream with whipped cream?
A: Double cream provides a richer texture, but heavy whipping cream can be used as a substitute if whipped properly.
Q: How do I store leftovers?
A: Store the cake in the refrigerator, covered, for up to 3 days. Avoid leaving it at room temperature for long periods due to the cream frosting.
Q: Can I freeze this cake?
A: You can freeze the sponge layers before frosting, but avoid freezing the fully frosted cake as cream does not thaw well.
Q: Can I make it less sweet?
A: Yes, reduce the sugar in both the sponge and the frosting, or use dark chocolate with higher cocoa content for a more balanced sweetness.