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Double Chocolate Cake

A recipe from the Good Food collection.


Double Chocolate Cake
Double Chocolate Cake
2 cups self-raising flour
2 tablespoons cocoa powder
185 g unsalted butter
100 g dark chocolate, coarsely chopped
¾ cup caster sugar
2 eggs, lightly beaten
½ cup milk



  1. Preheat oven to moderate 180°C. Brush a deep 20 cm square cake tin with melted butter or oil. Line base with paper; grease paper. Sift flour with cocoa into large mixing bowl. Make a well in the centre.
  2. Stir the butter, chocolate and sugar in a small pan over low heat until melted and well combined; remove from heat. Combine eggs and milk in a small mixing bowl.
  3. Add the butter and egg mixtures to the dry ingredients. Using a wooden spoon, stir until just combined; do not overbeat.
  4. Spoon mixture into prepared tin; smooth surface. Bake for 45 minutes or until a skewer comes out clean when inserted in centre of cake. Turn onto wire rack to cool.


Note: Decorate cake with whipped cream and purchased chocolates or grated chocolate, if desired. Or ice with Rich Chocolate Icing. Store in refrigerator if topped with cream, or up to four days in an airtight container.

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