Double Chocolate Cake
Breville Test Kitchen

Breville Test Kitchen

Double Chocolate Cake

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.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

3 hrs total time

30 mins active time


Serves 10



For the cake

  • Dutch-processed cocoa powder icon
    ⅔ cup (2½ oz) Dutch-processed cocoa powder
  • boiling water icon
    1 cup (8 fl oz) boiling water
  • buttermilk icon
    1 cup (8 fl oz) buttermilk

    at room temperature

  • grapeseed oil icon
    ½ cup (4 fl oz) grapeseed oil
  • large egg icon
    2 large eggs

    at room temperature

  • vanilla bean paste icon
    2 tsp vanilla bean paste
  • all-purpose flour icon
    2 cups (10½ oz) all-purpose flour
  • white sugar icon
    2 cups (14 oz) white sugar
  • baking powder icon
    2 tsp baking powder
  • baking soda icon
    2 tsp baking soda
  • fine salt icon
    1 tsp fine salt
  • fresh berries icon
    Fresh berries

    to serve

For the frosting

  • powdered sugar icon
    3¼ cups (1 lb) powdered sugar
  • Dutch-processed cocoa powder icon
    ½ cup (1¾ oz) Dutch-processed cocoa powder
  • unsalted butter icon
    8 oz unsalted butter

    at room temperature

  • fine salt icon
    ½ tsp fine salt
  • heavy cream icon
    3 tbsp heavy cream

    at room temperature


  • 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 9-inch round cake pans with parchment paper.
  • 3Insert the wire racks into positions 8 and 4. Set the oven to Bake, Convection, 345°F, 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.
Kid Friendly
Kid Friendly

Similar Recipes