Double Chocolate Layer Cake

Very moist, chocolate-y, oil-based cake that relies on cocoa powder and bittersweet chocolate for its intense flavour.

This wasn’t the easiest cake to make in a cold kitchen as all of the ingredients needed to be warm to combine properly. I used a hot water bath ie kitchen sink filled with hot water, to warm ingredients that became too cool. Apart from that particular challenge, the batter came together easily.

I divided the batter between 2 pans instead of baking in one and later splitting the cake into layers; baking time was 30 minutes. I loved the trick of flouring the greased pans with a little cocoa powder mixed with flour…..the cakes released easily and there was no unsightly white flour residue. They baked up very flat without cake strips.

I frosted it with the fluffy chocolate sour cream frosting to make my husband’s birthday cake. He and all of the other chocoholics loved it