Double Down Chocolate Cake

I was setting up links on the Index pages when I discovered that I had never actually posted this wonderful recipe.

While the Black Magic Cake is a great cake that you can whip up in no time, this cake is elegant and perfect for special occasions.

The picture denotes it as a three-layer, but it is a two. Make sure you use the Howl and the Moon Chocolate Frosting with it.


  • 4 oz unsweeted chocolate (4 squares)
  • 1/4 c cocoa powder
  • 1/2 c water
  • 1/2 c sugar
  • 1 3/4 c flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 c milk to which has been added 1 tsp vinegar
  • 4 eggs, + 2 egg yolks
  • 1 1/4 c sugar
  • 12 Tbsp butter softened


  1. Take the first 4 ingredients (choc’s H20 and sugar) and place in a double boiler, melt the choc, stir until combined and let cool.
  2. Add the dry ingredients together (flour, soda, salt) and whisk together. Add the vanilla to the milk in a separate container.
  3. Beat the eggs and sugar until light and fluffy in a mixer. Add the cooled chocolate, add the butter, mixing on low, and then add the flour mixture and milk mixture alternatively until all is incorporated.
  4. Divide between 2 floured cake pans and bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool for 15 minutes and remove from pans to wire rack to cool completely. Frost when cool.

Serves: 10




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