This cake is cheap to make and it doesn’t require you to have amazing baking skills, the result though, looks incredible. It is loved by children and adults alike and it will make you look like a kitchen genius. I came out with this recipe while catering for a high-end hiking experience, and even when I served it as a dessert after a three course massive dinner, I always had guests asking for second or third serving of this baby.

This cake is not too sweet so its hard to get sick of it. Even though I serve this cake every week at the moment, my coworkers do not seem to get tired of bribing me for leftovers or for a chance to lick the spoons half way trough making it.


Making the chocky cake

For the cake bizcocho you will need

  • 2 cups of plain flour
  • 2 cups of raw sugar
  • ¾ cup of cocoa powder
  • 2 teaspoons of baking powder
  • 1 ½ teaspoons of bicarb soda
  • 1 teaspoon of salt
  • 1 big teaspoon of instant coffee
  • 2 eggs
  • 1 cup of milk
  • ½ cup of vegetable oil
  • 2 teaspoons of vanilla extract
  • 1 cup of boiling water


  • oil and line 2 x 9 inch baking tins
  • preheat your oven to 180 degrees celcius
  • put aside 1 hour one day and another hour the next day to have the best result



  • Add flour, sugar, cocoa, baking powder, bicarb soda, salt and coffee to a large bowl and dry whisk it until is all well combined.
  • Whisking in medium low speed add the eggs, milk, oil and vanilla extract to the bowl and mix well until properly combined.
  • Maintaining the same whisking speed and being very careful add the boiling water to the mix (try not to burn yourself). Once it has blended, whisk on high speed for one minute to “air up” your batter.
  • Distribute batter evenly in the two pre-oiled and lined cake tins and bake at 180 for approx 18 to 25 minutes. Check by inserting a toothpick in the middle of the cake, it should come back clean and a tiny little bit moist. Then take the cake out, cool in tin for a few minutes and then remove from tin and cool down on a cooling-rack (or whatever you have lying around that will allow air to flow in and around the cake). Once cool cover and refrigerate over night.

double chocolate cake food

For the chocolate ganache

Do this part on day two or after the cake has had time to cool in the fridge for a while.

You will need

  • 1 cup of good quality thick cream
  • 1 ½ cups of cooking dark chocolate pieces


  • Put cream in a medium pot, warm up over medium heat until you see a simmer, remove immediately from heat, add the choc chips and move pot from the handle using swirling motions to make sure all the choc pieces are covered in cream. Cover pot with a lid and let it sit for 5 minutes.
  • Using a hand whisker, slowly whisk in circular motions from the inside to the outside until it all turns into a velvety ganache like a miracle in front of your eyes.

Let it cool down another bit before using it.


To assemble the cake

Put one of your cake bizcochos on a plate or fancy serving platter. Cover the top with chocolate ganache then wait a couple of minutes so it sets. When the ganache is soft but not runny, place the other bizcocho on top of it. Cover the top with choc ganache letting it drip down on the sides. The less you touch the ganache the more shiny it will look when it properly sets in the fridge. Decorate with mint leaves and strawberries if desired.

Let it sit in the fridge for a couple of hours before serving.

double chocolate cake food

For the Mint infused Whipped cream

You will need

  • 1 cup of good thick whipping cream
  • small pot
  • a handful of washed and coarsely chopped native mint fresh leaves.
  • bowl
  • fine strainer
  • 2 tablespoons
  • 24 hours to refrigerate before whisking (or it wont whisk)



  • Mix herbs and cream in the small pot and bring to a simmer in a small pot while stirring and mushing leaves with a wooden spoon. As soon as you see a simmer turn off the stove and remove pot from heat. Let it cool down covered for 5 minutes.
  • Filter the cream from the pot into the bowl through the fine strainer. Then mush the leaves through the strainer with the widen spoon pressing down. You want to get as much oil out of the mint leaves as possible. Collect all the residue/oils stacking up in the outside of the strainer and stir into cream in bowl. Cover and keep in the fridge for at least 24 hours.

Next day at serving time or shortly before hand:

  • Whip in high speed with the icing sugar until achieving desired consistency.

Serve one tablespoon of this cream with each slice of cake and make sure you announce what it is in a loud voice, ie: “This is a double chocolate cake, with Australian native mint infused cream” to make you look really savvy and hipster and in tune with “today’s foodie cdouble chocolate cake foodonnoisseur culinary culture”. You can also drop any of those words in random sentences to achieve desired hipster status, or for your children to think you are as cool as one of those wankers on the telly. You are welcome.

Happy eating,

from chilli with love


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