Cake & Cookie Recipes > Double Chocolate Dream Cake

How to make double chocolate dream cake:
The most luxurious chocolate cake on the site!


2 tablespoons butter
6 eggs
6 tablespoons caster/superfine sugar
1 cup self raising flour
2 tablespoons cornflour
1 tablespoon cocoa

for filling:
3/4 cup 70% cocoa solids dark chocolate
2 tablespoons brandy
2 eggs separated
1 teaspoon gelatin
10 fluid oz double cream, whipped

for decoration:
3/4 cup 70% cocoa solids dark chocolate
1/2 cup white chocolate
5 fluid oz double cream, whipped
a little icing/confectioner's sugar
(see measure conversions for more information)


- Melt the butter gently in a heavy pan.
- Whisk the eggs with the sugar until pale in colour and fluffy in texture.
- Sieve the flour and cocoa and cornflour together.
- Fold half of the flour and cocoa mix into the egg and sugar mix.
- Pour half of the melted butter into this and carefully fold in.
- Fold in the rest of the melted butter and the rest of the flour and cocoa mix.
- Pour into a well-greased 9 inch loose bottomed tin and cook at 180 degrees Centigrade (see temperature conversions) for 35-40 minutes.
- The cake should be well risen and firm to the touch.
- Cool on a wire rack.
- When cool, cut in two horizontally through the middle.
- Put the lower half back into the loose-bottomed tin.
- Melt the chocolate carefully in a basin over a saucepan of simmering water.
- When the chocolate has melted, remove from heat and stir the brandy into it.
- Sprinkle the gelatin into 1tbs of cold water in a small cup and set aside for 10 minutes until it becomes spongy.
- Stand the cup containing the gelatin in a basin of hot water and allow the gelatin to melt.
- When the chocolate and brandy is cool, stir the egg yolks into it.
- Then fold in the whipped cream and gently stir in the gelatin.
- Whip the egg whites until stiff and fold into the mixture.
- Pile this into the loose-bottomed tin with the half cake at the base.
- Place the other half of the cake on top of the filling and cover with a plate and leave to set in the fridge.
- Take the 5 fluid oz of whipped cream and fold the icing sugar into it.
- Grate the white chocolate and dark chocolate set aside for decoration.
- Remove the cake from the loose-bottomed tin and put it on a serving plate.
- Decorate the top of the cake with whipped and sweetened cream and smother with grated dark and white chocolate.