the Breville Test Kitchen

Double Chocolate Cake

Name: Double Chocolate Cake
Cook time: 1800 s
Total time: 10800 s
Yield: Serves 10
Ingredients: ⅔ cup (70 g) Dutch-processed cocoa powder; 1 cup (240 ml) boiling water; 1 cup (240 ml) buttermilk - at room temperature; ½ cup (120 ml) grapeseed oil; 2 large eggs - at room temperature; 2 tsp vanilla bean paste; 2 cups (300 g) all-purpose flour; 2 cups (400 g) white sugar; 2 tsp baking powder; 2 tsp baking soda; 1 tsp fine salt; Fresh berries - to serve; 3¼ cups (455 g) powdered sugar; ½ cup (50 g) Dutch-processed cocoa powder; 225 g unsalted butter - at room temperature; ½ tsp fine salt; 3 tbsp heavy cream - at room temperature

Buttermilk gives this cake an incredibly moist and light crumb. Layered with a heavenly chocolate frosting makes this recipe the perfect, decadent, go-to celebration cake.

3 hrs total time

30 mins active time

Medium

Serves 10

Ingredients

Measurements:

For the frosting

⅔ cup (70 g) Dutch-processed cocoa powder
1 tsp fine salt
3¼ cups (455 g) powdered sugar
½ cup (50 g) Dutch-processed cocoa powder
225 g unsalted butter
at room temperature
½ tsp fine salt
3 tbsp heavy cream
at room temperature

For the cake

1 cup (240 ml) boiling water
1 cup (240 ml) buttermilk
at room temperature
½ cup (120 ml) grapeseed oil
2 large eggs
at room temperature
2 tsp vanilla bean paste
2 cups (300 g) all-purpose flour
2 cups (400 g) white sugar
2 tsp baking powder
2 tsp baking soda
Fresh berries
to serve

Instructions

1Whisk the cocoa and boiling water until well combined. Stand for 5 minutes. “Blooming” the cocoa makes it silky smooth and intensifies the chocolate flavor. Meanwhile, continue to the next step.
2Grease and line the base of two 23cm round cake pans with parchment paper.
3Insert the wire racks into positions 8 and 4. Set the oven to Bake, Convection, 175°C, for 30 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
4Add the buttermilk, oil, eggs and vanilla to the cocoa mixture, whisking between each addition.
5Place the dry ingredients in the bowl of a stand mixer and mix on low speed to combine.
6Mix until just combined.
7Divide the batter evenly between the pans.
8Once preheated, place the pans in the oven, one on each rack and cook for 30 minutes. When the Rotate Remind signals, swap the pans and continue cooking.
9The cakes are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.
Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
10Stand the cakes in the pans for 10 minutes, then turn onto wire racks to cool completely.
11Sift the powdered sugar and cocoa together.
12Place the butter in the bowl of a stand mixer and beat on medium-high speed until pale and creamy. Add the sugar mixture and salt and beat until combined. Slowly pour in the cream and beat until combined. Reserve a 1/3 cup of the frosting.
Tip: Add a little more cream if the frosting is too thick.
13Use a serrated knife to level the top of the cakes.
14Place one cake, top-side up on a cake board or serving plate. Spread with a third of the frosting and sandwich with the remaining cake, top-side down, to create a flat top. Spread the remaining frosting over the top and side. A turntable and cake scraper makes it easier to spread.
15Can be served plain or decorated. To decorate, place the reserved frosting in a piping bag fitted with a small start tube. Arrange the berries on the cake and pipe small rosettes between the berries.
Tip: Un-iced cakes can be made a day ahead and stored in an airtight container or frozen for up to 3 months.

Ingredients

Measurements:

For the frosting

⅔ cup (70 g) Dutch-processed cocoa powder
1 tsp fine salt
3¼ cups (455 g) powdered sugar
½ cup (50 g) Dutch-processed cocoa powder
225 g unsalted butter
at room temperature
½ tsp fine salt
3 tbsp heavy cream
at room temperature

For the cake

1 cup (240 ml) boiling water
1 cup (240 ml) buttermilk
at room temperature
½ cup (120 ml) grapeseed oil
2 large eggs
at room temperature
2 tsp vanilla bean paste
2 cups (300 g) all-purpose flour
2 cups (400 g) white sugar
2 tsp baking powder
2 tsp baking soda
Fresh berries
to serve

Instructions

1Whisk the cocoa and boiling water until well combined. Stand for 5 minutes. “Blooming” the cocoa makes it silky smooth and intensifies the chocolate flavor. Meanwhile, continue to the next step.

2Grease and line the base of two 23cm round cake pans with parchment paper.

3Insert the wire racks into positions 8 and 4. Set the oven to Bake, Convection, 175°C, for 30 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

4Add the buttermilk, oil, eggs and vanilla to the cocoa mixture, whisking between each addition.

5Place the dry ingredients in the bowl of a stand mixer and mix on low speed to combine.

6Mix until just combined.

7Divide the batter evenly between the pans.

8Once preheated, place the pans in the oven, one on each rack and cook for 30 minutes. When the Rotate Remind signals, swap the pans and continue cooking.

9The cakes are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.

Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.

10Stand the cakes in the pans for 10 minutes, then turn onto wire racks to cool completely.

11Sift the powdered sugar and cocoa together.

12Place the butter in the bowl of a stand mixer and beat on medium-high speed until pale and creamy. Add the sugar mixture and salt and beat until combined. Slowly pour in the cream and beat until combined. Reserve a 1/3 cup of the frosting.

Tip: Add a little more cream if the frosting is too thick.

13Use a serrated knife to level the top of the cakes.

14Place one cake, top-side up on a cake board or serving plate. Spread with a third of the frosting and sandwich with the remaining cake, top-side down, to create a flat top. Spread the remaining frosting over the top and side. A turntable and cake scraper makes it easier to spread.

15Can be served plain or decorated. To decorate, place the reserved frosting in a piping bag fitted with a small start tube. Arrange the berries on the cake and pipe small rosettes between the berries.

Tip: Un-iced cakes can be made a day ahead and stored in an airtight container or frozen for up to 3 months.