Double chocolate cake
Print Friendly, PDF & Email
Share on print
Share on facebook
Share on pinterest

Sometimes chocolate alone is not enough. Then it has to be double chocolate. This simple cake has happened to me because my little stubborn daughter (well, she is 12, still stubborn) was not satisfied with the idea of a simple chocolate cake and demanded "as much chocolate as possible". The child was satisfied, me too, because also this way the cake was easy to bake.


220 g butter
40 g unsweetened cocoa powder
1 tsp salt
250 ml water
120 g sour cream
1 pinch of vanilla (grated)
250 g of plain flour
200 g of sugar
1 tbsp cream of tartar
3 eggs
120 g dark chocolate chips (or chopped dark chocolate)

butter and flour for the baking dish

120 g fine dark chocolate (60%)
1 tbsp honey
100 ml whipping cream
1 tbsp of sugar

3 tbsp unsalted pistachios
2 tbsp glacé cherries or freeze-dried raspberries/strawberries (optional)











presented by:


Preheat oven to 180 degrees (hot air). Butter a baking dish with butter and dust with flour. Put aside.

Melt the butter, cocoa powder, salt and water in a saucepan and stir (medium heat). Allow to cool for about 10 minutes.

Mix the flour, sugar and cream of tartar, add the cocoa mixture to the dry ingredients and stir well (food processor or blender). Add eggs one at a time, continue to mix until a homogeneous mass is obtained. Finally, stir in sour cream, vanilla and the chocolate chips or the chopped chocolate pieces.

Fill the dough into the prepared dish, bake 40-45 minutes on the middle slide bar (test with a skewer). Allow to cool in the dish for half an hour, then remove from the dish and let cool on a grid.

Preparation of the glaze

Chop the chocolate and put it with the honey in a bowl. Boil whipped cream and sugar, add water and add to the chocolate. Briskly stir with a whisk until the hot whipped cream has dissolved the chocolate and the glaze begins to thicken. If it's still too fluid, let it rest for a moment, it'll thicken by itself.

Place paper towel under the wire rack. Cover the cake generously with the glaze, sprinkle with the chopped pistachios and candied cherries (or freeze-dried raspberries / strawberries).


wine tip:

A Beerenauslese is an excellent addition to this chocolate cake.

Recipe Post 

Martina Hohenlohe sends you her best recipes from the Kochsalon



About Martina

You may also like this

Shopping Basket

Become a member of the Kochsalon Club!

Register and receive our monthly newsletter with the latest recipes by Martina Hohenlohe!