BAKING cakes and sweet bakes CHOCOLATE

Chocolate Chocolate Cake

April 5, 2013

Chocolate Chocolate Cake

Everybody must have a good chocolate cake recipe. Everybody. The kind that you scribble down in your notebook, the kind you memorise, the kind your friends keep asking you to make over and over again. And I think, that with this recipe, I’ve found one I love and can see myself going back to, time after time.

It’s not like I’ve not made good chocolate cakes before, but nothing made me save the recipe or go and scream from the rooftop about it (the internet being my rooftop). But this cake? I’ll categorise this one as a great cake. It has a fantastic, moist crumb. And the ganache, silky with full fat cream. At first it might seem a bit runny, but let it rest a bit and you’ll have a lovely spreadable consistency. If you want a thin shiny coat of ganache, simply make half of the ganache and pour it over the cake when it’s still a bit still runny. And if you’re planning on making a thick ganache icing – because that’s clearly the way to go – pour over a third of the icing to lock the crumb in so that icing the cake will be a breeze.

The only thing I’d say is to be sure to eat this cake at room temperature. Refrigerating it firms up the cake because of all that butter in it, and makes you think that it has dried up. You don’t want that. I made the cake three days ago, and it’s been perfectly fine sitting on the table at room temperate (with the single digit temperatures here). Needless to say, I’ve been shaving off sliver after sliver of it and even eating it for breakfast at 7 AM (because I can).

I made this for Arjun, so it had to be without any fruits. Just an overload of chocolate. But next time I’m going to sneak in some fresh raspberry coulis between the layers before I spread the layer of ganache. I’m also hoping for a party of some sort soon so I’ll have an excuse to make this again, doubled up and sky high.

Chocolate Chocolate Cake

Adapted from: Tartine (USA | UK | India)
Yield: 6-8 servings

Chocolate Cake

125g flour
30g cornflour
40g cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
125g yoghurt
30g water
115g butter
275g sugar
125g eggs (2.5 eggs)

Equipment: 9 inch round cake pan, cooling rack, offset spatula.
  1. Preheat oven to 170ºC. Line a 9 inch round cake pan with parchment paper.
  2. Whisk and then sieve together all the following: flour, cornflour, cocoa, baking powder,baking soda and salt.
  3. Whisk together the yoghurt and water in another small bowl.
  4. In a large bowl, beat the butter and sugar together until the butter has lightened in colour. It won’t dissolve into the butter because there is more than twice the sugar, but that’s fine. Next, beat in one egg at a time, making sure it’s fully incorporated before add the next one. Also, make sure to scrape down the sides of the bowl with a silicone spatula between additions.
  5. Next, switch to a spatula and alternately mix the dry ingredients and the thinned yoghurt until fully incorporated into the batter. Start and end with the dry ingredients.
  6. Bake for 40-45 minutes until a skewer inserted comes out clean.
  7. Let it cool completely on a cooling rack before cutting.

Chocolate Ganache
300g dark chocolate
375g full fat cream
30g butter, cut into small cubes

  1. Place the chocolate in a bowl.
  2. Bring the cream to a full boil in a thick bottomed pan.
  3. Pour it over the chocolate and let it rest for a few seconds before you being to whisk it gently to bring the emulsion together.
  4. Finally, stir in the pieces of butter until fully incorporated. Cover with plastic wrap and let it sit at room temperature until you want to use it.

Assemble the Cake

  1. With a serrated knife, slice off the domed portion of the cake.
  2. Next, cut the cake into half horizontally. Place the bottom half on a plate or a cake board. Spread a thick layer of ganache on it making sure to leave a little gap around the circumference – otherwise when you place the top half of the cake, the ganache might ooze out.
  3. Place the top half of the cake. Spread a thin layer of ganache on the cake – you could pour it while it’s runny or spread it with an offset spatula when it has firmed up slightly. Refrigerate for 30 minutes, then finish icing the cake with the rest of the ganache.
  4. You might need to refrigerate the cake between coats of ganache for ease of icing.
  5. Always serve this at room temperature or slightly warm with a drizzle of caramel sauce and a little ice cream on the side.


  • Reply MEG April 6, 2013 at 2:25 PM

    I had to look up cornflour, and according the all powerful Internet, it’s cornstarch if you’re shopping in the States, or Canada. Learned something new. The cake looks absolutely AMAZING.

    • Reply micaela angela mallari October 16, 2016 at 2:29 PM

      My cake is super delicious and tasty

  • Reply mary beth April 6, 2013 at 2:28 PM

    Please confirm if it is “cornstarch” or is it cornmeal–fine ground/flour? I wanted to try this recipe soon, thank you for sharing!

    • Reply Shaheen April 6, 2013 at 6:51 PM

      Cornflour = cornstarch = maizena. All the same!

  • Reply Cammie April 6, 2013 at 2:40 PM

    How do you do half an egg? I thought to mix three eggs together and then weigh out 125g, but you instruct to add one egg at a time. I suppose I could just pour in a third of the 125g at a go…what is your method?

    • Reply Shaheen April 6, 2013 at 6:52 PM

      Crack the third egg in a bowl, beat it and then weigh 25g for the cake.

  • Reply Nisha April 6, 2013 at 3:38 PM

    Please please tell me how this can be made without eggs…. Or at least what can be used to replace eggs!!! ;(

  • Reply Sarvani (baker in disguise) April 6, 2013 at 3:55 PM

    For a chocolate lover like me, there is nothing more beautiful than a luscious chocolate chocolate cake.. this looks downright gorgeous!!

  • Reply Priya April 6, 2013 at 5:52 PM

    Stunning and super tempting cake, looks simply beautiful and gorgeous.

  • Reply Deep Bawa April 6, 2013 at 8:22 PM

    Made this chocolatey cake, it was yummy. Thanks for sharing.
    Really appreciate.
    Warm Regards,

  • Reply Just a girl from aamchi mumbai April 7, 2013 at 5:19 AM

    That cake looks amazingly moist and delicious. Have to make it.

  • Reply Divya April 7, 2013 at 12:03 PM

    hey…cant find double cream anywhere…parsi dairy cream doesnt always give good results. so, can i use amul cream instead? says it has only 25 percent fat..will the ganache be as rich?

    • Reply Shaheen April 9, 2013 at 4:46 PM

      You can totally use Amul cream. That’s what I did when I was in Bombay. I use full fat cream only because I have the option to and believe that if you’re making dessert, might as well go all the way. : )

  • Reply Meenu April 7, 2013 at 1:31 PM

    oooo…mmmmm….completely awesome….best ever….these were the words i heard when this was served….thankee for this delicious recipe Shaheen. :-) :-)

    This is gonna be a repeat many many times over at my place.

    thanks again for sharing this treasure.

  • Reply Karishma kalro April 7, 2013 at 1:54 PM

    Absolute sin ! Can’t wait to bake this delicious cake

  • Reply maitreyi April 7, 2013 at 5:38 PM

    oh wow! this is a stunning looking chocolate truffle cake! it’s like you just read my mind everytime. I ve been searching for a go-to perfect chocolate cake recipe which uses cocoa( cooking chocolate is expensive on student budgets) and this seems just like it. thank you, thank you, thank you. I’m going to try making this ASAP.

  • Reply The Vanilla Bean April 7, 2013 at 5:53 PM

    Haha! Chocolate chocolate is so apt. Sometimes its so easy to forget the classics, right?

  • Reply Rinka April 8, 2013 at 8:16 AM

    Yum! Waiting to make this one. Shall report back soon!

  • Reply Vidya Nath April 8, 2013 at 12:02 PM

    And you have done it again!
    As I was reading the beginning of this post, it seemed as if you were echoing my thoughts….I have still NOT found a choc cake recipe that I could swear by….
    Gosh..this one certainly looks the part!
    Will make over the weekend methinks…..will write back!

  • Reply Tan April 8, 2013 at 6:20 PM

    Hey Shaheen, loved your recipes at the choco anon. I’m surely gonna add this to the file. Can’t wait to try it. Can we use Amul cream in Mumbai or is there an alternative you could suggest?

  • Reply Deep April 8, 2013 at 7:08 PM

    Dear divya and tan,
    Yes you can use amul cream, even though its 25% but it still works.
    My personal liking is to add more Chocolate, less cream. Generally stick to 2:1 ratio. But this was good too.

    • Reply Divya April 10, 2013 at 2:38 PM


  • Reply Shubha April 9, 2013 at 5:59 PM

    Oh my God.Can’t wait to bake this.

  • Reply Meenakshi April 10, 2013 at 8:19 PM

    This looks sinful! And the ganache recipe seems simple and foolproof enough. I can’t wait to try this out :)

  • Reply Tan April 10, 2013 at 8:54 PM

    Thanks! Guess i’ll make do with amul cream

  • Reply sam April 10, 2013 at 9:58 PM

    Hey shaheen , made dis cake in d middle of d night n u kno what – its super moist n delish. Crazy sinful cake. Love it . All thanxs to u

    • Reply Shaheen April 10, 2013 at 10:39 PM

      YAY! Awesome. : )

  • Reply sam April 10, 2013 at 10:02 PM

    Hey shaheen, made d cake in d middle of d nyt n u kno wat- its supr moist n delish. Thanxs

  • Reply Damien Andrade April 17, 2013 at 6:47 AM

    This Looks Super….going to Bake it Today……..Any Idea if Cannoli Shells are available Anywhere in Bombay…I seriously want to try making Them at Home…..Thaa….

  • Reply shan April 19, 2013 at 4:26 AM

    The pics look amazing. I had to try it out. Doubled the recipe even the baking pwd and soda.
    The cake sunk in the middle. The taste was delicious. but I am disappointed the cake sunk. Any ideas?

    • Reply Shaheen April 19, 2013 at 1:57 PM

      Does this happen often? Then I’d say uneven oven heating because I’ve faced that as well.

  • Reply Dina April 19, 2013 at 10:46 PM

    there’s nothing like the basic chocolate cake!

  • Reply Rosie @ Blueberry Kitchen April 21, 2013 at 12:29 PM

    Your cake looks amazing! It looks so moist and I love the look of the chocolate ganache!

  • Reply smita April 21, 2013 at 3:46 PM

    Hi, I’m new to your blog.Tried the cake, turned out super. I think I’ve finally found the recipe for the perfect chocolate cake !!

  • Reply Parul April 22, 2013 at 8:30 AM

    Hi Shaheen,
    I tried making this cake.. and went all the way.. double the layers, raspberry coulis and ganache… :)
    But both my cake layers sunk in the middle too.. I don’t know why. They were rising beautifully and evenly during the initial stages of baking, and right towards the end, when the cake was about to get done…boom! The centre sank.
    I doesn’t usually happen.
    The cake tasted absolutely fine though.. very soft and moist.

    • Reply Shaheen April 22, 2013 at 9:47 AM

      Hi Parul, I think you may not have to double up the baking powder and baking soda with this one. I’m going to make it again and confirm this.

      • Reply Geetanjali May 28, 2013 at 10:27 AM

        Hey Girls,

        Had read in Rose Levy beranbaum’s cake bible, that when one increase the size of the baking pan, then the ratio of baking powder + baking soda has to be reduced…..there was some calculations, as to, multiplying it by 0.84

        Hope this helps

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  • Reply padmini April 24, 2013 at 8:21 AM

    hi shaheen!!
    Im new to ur blog and was wondering if could team this cake with a strawberry coulis insteat. if so, how to go about pls let me konw!!!!

    thanks alot!!! the cake looks sinful!! looking forward to bake it :)

    • Reply Shaheen April 24, 2013 at 9:23 AM

      Hi Padmini – You most definitely could. Just puree the berries with a bit of sugar. I like an uncooked version, but I’ll have to use much less because it’ll be very liquidy. If you want a thicker coulis, cook it a bit to get rid of the excess moisture.

  • Reply Alexandra @ Confessions of a Bright-Eyed Baker April 24, 2013 at 7:55 PM

    This cake certainly looks decadent! So moist and rich and chocolate-y, and that ganache…. I’m craving cake big time right now. :) I don’t think I would have enough self-control to have this sitting on my kitchen counter!

  • Reply Ruchira May 2, 2013 at 4:32 PM

    Hey Shaheen………Similar problem to some others….cake sunk in the center ….other recipes working fine in the oven, so don’t think uneven heating is the problem for me……any clue what else can cause it ? Thanks

    • Reply Shaheen May 2, 2013 at 4:48 PM

      So sorry to hear that! I made it again with half the amount of baking powder and soda and it was fine. Updating the recipe above.

      • Reply Ruchira May 2, 2013 at 9:37 PM

        Yup….that should probably do it…will try with the new proportions & let you know…really want this one to work because the flavours are spot on !

  • Reply Shilpa May 4, 2013 at 10:29 AM

    Hi Shaheen!!
    I’ve been following your blog for a few months now and have been truly inspired by the lovely recipes you post! Tried out a few and they were really good. This photo was so tempting that I couldn’t wait to try it out. Made this cake yesterday for our 4th wedding anniversary and my! was it delicious or what!!! Hubby was as pleased as punch :) Keep up the good work!

  • Reply Vaishali Rajadhyaksha Sengupta May 9, 2013 at 4:08 PM

    Oh this looks absolutely delicious!

  • Reply Ruchita May 11, 2013 at 7:07 PM

    Hi Shaheen,

    What if I replace egg and add condensed milk…Will it work ? if yes,how many grams and when should I add this to the cake batter. Or if you could suggest some other ingredient instead of eggs…


  • Reply Lali May 14, 2013 at 11:44 PM

    Hi Shaheen, we make your garlicky baked potato fries all the time! Do you have recipe conversions for the US? This cake looks lovely!

  • Reply Maithili May 21, 2013 at 8:56 AM

    i have two question :)
    what type of butter….. and its quite difficult to find unsalted in mumbai easily.. so can u suggest an alternative.
    also can you plz tell me how to make buttercream frosting with ingredient available easily in mumbai??? plzz plzzz help

    • Reply maithili July 22, 2013 at 7:36 PM

      Plzzzzzzz reply to this post. You r my only hope. Please

      • Reply Shaheen July 23, 2013 at 8:39 PM

        I’ve spoken about ingredients in detail here, Maithili. I’m not a buttercream fan, and therefore don’t have a recipe for it on the blog. Sorry!

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  • Reply Anupriya June 3, 2013 at 6:51 PM

    Do you use plain flour or cake flour in the cake????

    • Reply Shaheen June 3, 2013 at 7:04 PM

      Plain (always, unless otherwise mentioned)

  • Reply amy adams June 8, 2013 at 4:19 AM

    this is the most incredible looking thing i’ve ever seen

  • Reply jaya June 20, 2013 at 7:49 AM

    Hi there ! I am an on and off reader of ur blog bur had never tried any of the recipes . Last sunday read this recipe and couldn’t resist baking it….I have to tell u this is a keeper recipe and it tasted so good . I had cut down the sugar but followed exact recipe . Thanx for sharing .

  • Reply Anupama June 24, 2013 at 7:14 AM

    Heya! I love love love ur blog!! And this cake made me get up and buy an oven! :)
    the texture of the cake turned out awesome!! but my butter paper got charred…. (it started burning within 10 mins of baking as i cud see the extra paper was turning brown… but i didn’t know it had charred until i flipped it over once it was done)….i was using a teflon cake pan.. i had to discard the cake that was in contact with the paper.. any ideas why this happened? btw another observation was that my cake was looking ready (skewer-wise) in 30 mins itself.. but as they say, baking is an exact science, and it was my maiden attempt so i didn’t fiddle around and let it bake until 40 mins..

  • Reply Anupama June 25, 2013 at 7:20 PM

    And i made it again… :) without the parchment paper.. it didn’t stick.. yay!! it turned out AWESOME!! thanks for getting me hooked on baking! :P

  • Reply Meghana July 9, 2013 at 8:52 AM

    The cake looks super! :)
    There are three bowls right?
    1 – flour, cornflour, cocoa, baking powder,baking soda and salt
    2 – yogurt and water
    3 – sugar, butter and eggs
    Then you said starting with the dry ingredients – mix the dry ingredients with the diluted yogurt.
    So when are the sugar/butter/eggs incorporated?
    Just a little confused on how to mix everything!
    Can’t wait to try it once you explain!

  • Reply Meenu July 9, 2013 at 9:02 AM


    3 first till the mix is light and fluffy, then 2 and the dry ingredients at the end….and don’t overdo the beating after you add 1.

    Mix all ingredients of 1 very well – preferably sieve a few times together so they mix well.

    Good luck!

  • Reply navaneeta kanjilal July 10, 2013 at 11:10 AM

    Hi, i tried this recipe and it turned out to be delicious. thanks a ton for sharing this recipe:)) can i use the same proportions for cup cakes?

  • Reply Shilpa Iyer July 20, 2013 at 9:14 AM

    Hi Shaheen

    I came across the chocolate chocolate cake in early april and made it for my daughter’s birthday in May, and it turned out just fine with the old proportions.

    Since I was planning to make it again I revisited the page, and chanced upon the comment where you have reduced the baking powder and baking soda, would it be possible to just put some kind of correction line or strike thru so that the change pops up immediately?

    Thanks a bunch.

    • Reply Shaheen July 20, 2013 at 10:29 AM

      Hi Shilpa – good suggestion – but I worry it might end up causing more confusion. I’ve simply halved the baking powder and baking soda in the recipe above.

  • Reply Sheetal July 22, 2013 at 7:23 PM

    Where can i find potassium sorbate in mumbai or navi mumbai?

  • Reply Chand July 28, 2013 at 6:05 AM

    Hi, I’m in a fix. I powdered the 275 grams of sugar and the quantity has increased for obvious reasons. So how much of the powdered sugar do I use. Please help.

  • Reply Meenu July 28, 2013 at 7:56 AM


    I’ve read that 1 3/4 cups of powdered sugar is equivalent to 1 cup sugar.
    You could google the ratio on a few websites and take a call on this.


  • Reply Tan July 28, 2013 at 1:55 PM

    Baked the cake yesterday and it sunk. Want to give it another try. I was wondering if i should omit the baking soda coz in mumbai i hv used khane ka soda coz no one has a clue about baking soda.

    Do you think i should try again with yr previous measurements of baking powder & soda… Or omit the soda completely. The taste was great though:) please help!!

  • Reply Shamil August 28, 2013 at 7:34 PM

    This cake looks stunning! Would 70% dark chocolate be too dark for the ganache?

    • Reply Shaheen August 28, 2013 at 7:45 PM

      It’s not about 70% chocolate being too good for it – it’s whether you like it that bitter or not. You might need to alter the amount of cream to get the same consistency.

  • Reply Anupama September 24, 2013 at 3:03 PM

    Hey me again… Just can’t get enough of this piece of heaven!!! Can you tell me one thing, if we reduce the quantity by half does the baking time also reduce by half? I made half the quantity and it got skewer-clean done in 20 mins… But the bottom was a bit sticky.. Not sure if it was raw or moist…

    • Reply Shaheen September 24, 2013 at 4:26 PM

      Always use the baking time as a guideline and not as an absolute. If your skewer comes out clean, it’s done!

  • Reply Manisha September 30, 2013 at 8:29 AM

    Hey Shaheen, I made this and it came out really well. The only thing is, I’d like to make the cake a bit darker. I used Cadbury’s cocoa. Which cocoa do you recommend?

    • Reply Shaheen September 30, 2013 at 2:18 PM

      You can use Hintz Cocoa.

  • Reply Anusha October 16, 2013 at 12:47 PM

    omg this one is cake of my dreams..i wish i could get step by step picture of this since i have never baked any cake

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  • Reply Neha Dayal December 12, 2013 at 10:16 AM

    This looks awesome!
    Can I make an eggless version of this by adding some liquid soda?


  • Reply prachi December 14, 2013 at 5:15 AM

    hi shaheen !!
    for chocolate ganache do we need to melt the chocolate before we add the cream intobit ?

  • Reply prachi December 14, 2013 at 5:16 AM

    for chocolate ganache do we need to melt the chocolate before we add the cream into it ?

  • Reply Hanna December 26, 2013 at 4:58 PM

    I have just made the cake (after a lor of mesurement conversions since i dont have a working scale right now)
    Unfortunately my ganache wont firm up at all. I really dont want it runny. It looks perfect on the picture you have. What can I do?

    Thanks from Sweden

    • Reply Shaheen December 27, 2013 at 8:25 PM

      Hi Hanna – I’m so sorry it’s runny! Maybe you could slowly whisk in more melted chocolate in increments of 25 grams. Although, if you refrigerate it, it will firm up and reveal true texture after which you can see how to adjust the consistency.

  • Reply Geetanjali January 9, 2014 at 6:10 AM

    I made this cake for my daughter’s birthday and she just loved it. It was really good. Thanks Shaheen for a wonderful recipe.

  • Reply Meenal Pradhan January 25, 2014 at 6:55 PM

    Hey Shaheen

    Awesome cake it turned out to be .. Followed the recipe to the T .. and it was just perfect ! Thanks !! Just a query .. do we need to moisten the cake after slicing it .. before icing it ?

    Everything was just great !! But it wasn’t very soft after icing it !

    Can you please help !


    • Reply Shaheen February 12, 2014 at 11:55 AM

      If I’m eating the cake the same day I don’t mositen it with syrup because it’s quite moist with the butter in it. Although I don’t see why you can’t if your cake dried out a bit while baking.

  • Reply vineeta February 1, 2014 at 10:17 AM

    hey…i am a huge fan of urs….pls plss share a non-egg version of ths cake or gimme a substitute for egg…i need to bake one for my dad…

  • Reply Jibran July 8, 2014 at 8:22 AM

    Hi, I really like your recipe and cake, and I will be trying out it for the first time later in this month, but before I try it out I have some questions.

    1. Is the flour same as all purpose flour? Also, is the corn flour must ingredient?
    2. Is the picture of the cake shown at the top yours? Or you have taken it from somewhere else? I wanted to know because if its yours then I will match it with my cake to see the difference.

    Thanks. :)

    • Reply Shaheen July 11, 2014 at 2:57 PM

      Plain flour = all purpose flour = flour
      You could skip the cornflour of you’d like, just replace it with the same amount of regular flour
      This picture, and all the pictures on are mine.

  • Reply Mayanka Khetarpal July 21, 2014 at 7:08 AM

    Hey Shaheen,
    I tried the cake it turned out yummy, but for some reason it’s very crumbly.
    I let it cool completely and put the ganache but it’s just crumbling .
    Any idea why this would be happening ?

  • Reply Drushti November 27, 2014 at 3:14 PM

    Hi do you possibly have a good alternative eggless chocolate cake recipe ?

    • Reply Shaheen December 6, 2014 at 3:30 PM

      Sorry, I don’t, but I’ll work on it!

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  • Reply Lyan May 21, 2015 at 2:59 PM

    “Place the top half of the cake. Spread a thin layer of ganache on the cake – you could pour it while it’s runny or spread it with an offset spatula when it has firmed up slightly. Refrigerate for 30 minutes, then finish icing the cake with the rest of the ganache.”

    Do you mean refrigerate the cake after the thin layer of icing or refrigerate the ganache?

    • Reply Shaheen June 17, 2015 at 10:06 PM

      Refrigerate the cake after the thin layer of icing.

  • Reply mooshka July 6, 2015 at 1:25 AM

    Hi Dear Shaheen
    Thanks for your immaculate recipe
    Could you please tell me if the butter in chocolate chocolate cake recipe must be melted or just at room temperature? Thanks in advance

    • Reply Shaheen July 6, 2015 at 2:32 PM

      Hi Mooshka, the butter needs to be soft at room temperature, not melted. Happy baking! Shaheen

  • Reply mooshka August 4, 2015 at 12:41 AM

    Hi again
    I’d like to know what kind of salt should be used for the recipe because the only one that i have access to is the one for cooking- too fine- and it 1tsp sound too much!!!!
    Thanks in advance.

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  • Reply Xxx January 26, 2016 at 10:43 PM

    Hey, I am starting to bake this. If i use superfine sugar, will it be the same quantity?

  • Reply Gery May 21, 2016 at 12:15 AM

    Hi shaheen, can you please tell me if I can use plain milk cooking chocolate for the ganache .

    I am mumbai and I suppose it is okay to use Amul fresh cream instead of the full fat cream which is not so easily available?

    Thanks in advance,

    • Reply Shaheen May 23, 2016 at 4:24 PM

      Milk chocolate will make it awfully sweet, so I suggest you use a dark chocolate. Amul cream is perfectly OK for this!

  • Reply pallavi August 7, 2016 at 12:34 PM

    First of all, what amazing results with such an easy working recipe… thank you :) I’ve made this gorgeous cake more than a couple of times now leaving friends and family in total awe!

    But of late I am noticing that the cake is very crumbly (even tho I frost the layers, crumb coat n chill, then frost n chill). Unless I don’t carve a big chunky piece, the cake kinda disintegrates when cut into.

    Tastes gorgeous nontheless!!

  • Reply Priyanka September 24, 2016 at 1:31 AM

    I made this cake and it was superb. I want to bake eggless chocolate cake. What I use to replace egg in this recipe?

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