This Double Chocolate Cake is rich, moist, and insanely delicious. The cake itself has a fluffy consistency and a strong chocolate flavor. Filled with jam and covered with chocolate glaze. 15 minutes to make and super easy!
I did it! I finished my very first video today. I’m officially a video producer……a professional one haha! To shoot a video is a pretty complicated job. At least for me at my stage with zero experience. But I’m positive. I think I can handle this because……I LOVE IT! It’s so cool and absolutely amazing when you are watching your own video that you have produced from scratch.
Next week, I will present my first video to you! So stay tuned! ♥ But now let’s move on to our today’s recipe.
Good – Better – Double Chocolate Cake
Today I made you a freakin’ fingerlickin’ Double Chocolate Cake that is super moist, intensely chocolatey and rich in flavor. I had a feeling that we ran out of intense-chocolate-recipes here on this blog lately, so it was time to post something super-duper-chocolatey to get our cravings served. (The last chocoholic recipe were these Chocolate Eclairs.)
I decided to use apricot jam for this recipe because it goes perfectly with chocolate. The apricot jam is a bit sour and complements the sweetness of the chocolate. Although I warmly recommend using apricot jam, you can also use any other jam you like, or completely quit on that if you want to. The Chocolate Cake itself is such delicate that you can definitely eat it just pure.
This Double Chocolate Cake recipe is made in a 9.8×3.1 inches loaf pan so it has a smaller size than other Chocolate Cake recipes. You get 8 slices out of this recipe. If you want to have a bigger cake just double the ingredients and put it into a bigger pan.
Did you already make your decision what you will come up with? Will you coat it with chocolate and fill with apricot jam too, or do you have any other thoughts on this Chocolate Cake? I would love to see or hear your ideas!
If you try this Double Chocolate Cake recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Please, please, let me seeeeee!
This Double Chocolate Cake recipe is super moist, rich, intensely chocolatey and insanely delicious. Easy to make!
- 6 medium-sized eggs
- 3.2 oz chocolate melted
- 3.5 oz butter
- 1/2 cup granulated white sugar
- 1 tbsp unsweetened cocoa
- 6 oz ground hazelnuts
- 1.8 oz ground ladyfingers
- 4.5 oz apricot jam
- 3.5 oz chocolate glaze
Preheat oven to 350°F (175°C). Line a 9.8x3.1 inch sized loaf pan with parchment paper. Set aside.
Separate egg yolks and egg whites into 2 large mixing bowls.
Microwave chocolate until liquid. Then whisk with a handheld or stand mixer fitted with a whisk attachment butter, egg yolks, 1/4 cup sugar, cocoa, and melted chocolate until creamy and fluffy, about 2 minutes.
Whisk egg whites until soft peaks form. Add 1/4 cup sugar and whisk until stiff peaks form about 2-3 minutes.
Grind ladyfingers with a food processor or pound in a plastic bag into small crumbs and add them together with the ground hazelnuts and the meringue to the egg yolks.
Fold egg whites, ladyfingers, and hazelnuts carefully into the egg yolks with a rubber spatula. Transfer to prepared loaf pan and bake for about 50-55 minutes until a toothpick in the center comes out clean.
Let cool for about 5 minutes, then transfer to a wire rack and let cool completely. Cut through the middle lengthwise and spread 1/2 of the jam on the bottom layer. Place the top layer on top and spread the remaining 1/2 of the jam all over and around the cake. If your jam isn't spreadable enough, microwave it for a few seconds. Let the jam dry for about 1 hour. Then glaze with chocolate coating.
Store in a sealed container at room temperature for up to 3 days.
If you want to have a bigger cake, just double the ingredients and bake it in an at least double sized pan. If you do so, please adjust the baking time. Remove from oven when a toothpick in the center comes out clean.