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Double chocolate cake with chocolate buttercream

Double Chocolate Cake (6 Inch)

If like me you love chocolate then you will love this mini double chocolate cake. The cake is made using good quality cocoa powder which gives the cake the most amazing flavour.
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Servings: 8 servings
Calories: 583kcal

Ingredients

For the Cake

  • 125g self-raising flour
  • 40g cocoa powder
  • ½ teaspoon bicarbonate soda
  • ¼ teaspoon salt
  • 2 medium eggs
  • 80ml whole milk
  • 80ml soured cream
  • 1 teaspoon vanilla extract
  • 60ml vegetable oil
  • 60g margarine/baking spread
  • 140g golden caster sugar

For the Buttercream

  • 250g icing sugar
  • 30g cocoa powder
  • 140g unsalted butter
  • 1 teaspoon vanilla extract
  • 30ml whole milk
  • 1 tablespoon sprinkles optional

Instructions

  • Line two 6 inch cake tins and preheat the oven to gas mark 4/350oF/180oC. To a bowl add and combine the self-raising flour, cocoa powder, bicarbonate soda and salt then set the bowl aside.
  • To another bowl add the, eggs and whisk them together. To the same bowl, add the whole milk, sour cream, vanilla extract and vegetable oil then whisk them together. Also set aside.
  • To another bowl, add the baking spread and sugar and cream them together. Pour in the wet ingredients and combine until smooth. Gradually mix in the dry ingredients until you get a smooth chocolatey batter that resembles melted chocolate.
  • Divide the chocolate batter between the 2 baking tins and bake for 30 minutes. Once baked, allow the cakes to cool in their tins for 15 minutes then remove the cakes from the tins and allow them to completely cool on a wire rack.
  • Make the Chocolate Buttercream: To a bowl, add and combine the icing sugar and cocoa powder. To a stand mixer bowl, add the butter and mix the butter using the paddle attachment. Pour in ½ the mixed icing sugar and cocoa powder and continue to mix on a medium setting. Once combined, add in the second half of the icing sugar and cocoa powder and continue to mix. Add the vanilla extract and whole milk and continue to mix until the buttercream is smooth with no lumps.
  • Level your cakes if necessary then place a cake board on a turntable and place one cake on top of the board. Add some buttercream and using a palette knife smooth it evenly on top of the cake. Place the second cake on top of the buttercream and the cover the cakes with the remaining buttercream. Decorate with sprinkles if using.