Nana L'queur's Double Chocolate Cake

Hello my darlings bees. Here is my go to quick and easy chocolate cake recipe, courtesy of my dear Nana L'queur; fit for anyone to make. Even my own mother can do it, and she couldn't cook her books properly.

​What will I need?

• 4 6" round cake tins, or 3 8" tins
• 360g All Purpose Flour
• 300g Sugar
• 165g Packed Brown Sugar
• 100g Dark Cocoa Powder (70% cocoa or higher)
• 1½ Tsp Baking Powder
• 1½ Tsp Baking Soda
• 1 Tsp Salt
• 5 Large Eggs (room temperature)
• 16oz - Melted Dark Chocolate
• Shot of espresso hot coffee (optional)

What do I do?

1. ​First my darlings, preheat your oven to 350ºF. Lightly spray your pans. I use cooking spray and then line the bottom with parchment paper. Sprinkle with a dash of flour, and leave to one side.

2. ​Sift your dry mix in a medium bowl together (flour, baking powder, baking soda, salt), leave to one side.

3. ​Sift cocoa powder in a medium heatproof bowl add 1 cups of boil water, then pour over your coco powder (carefully, watch you pinkies), then whisk until completely smooth and set aside to cool slightly.

4. ​In your standing mixer, fitted with your paddle attachment, beat your butter and sugar on a medium speed (setting 6) until light and fluffily, about 7-8 minutes.

5. ​Pop your dark melted chocolate with a heatproof bowl in your microwave for 1 minute, stirring after 30 seconds. Stir until smooth (do not burn) and then set aside.

6. ​Lower the mixer speed (setting 2), and add you eggs one at a time, beating in-between each is added, until all is incorporated. Scrape down the sides of the bowl as needed.

7. ​Add the flour to your mixer in three parts, alternating with your warm cocoa mixture. Beat a little until each addition is incorporated before adding your next (do not over mix), then stop and add in your melted chocolate. Hand stir until fully incorporated.

8. ​With your prepared cake pans from earlier, pour your mixture into each one to about 2/3rds full, either by eye or weight (roughly 400g in each). Don’t worry if some batter is left over. DO NOT OVER FILL PANS, then smooth offset with a palette knife. Lightly tap the pans on the counter to release any trapped air bubbles. Then pop them into the middle of your oven, about 2-3 inches apart, then bake until a knife or toothpick comes out clean after inserted.

9. ​Bake for around 35-45 minutes, depending on your oven. Once done, pop them out of your oven (watch your pinkies), and carefully run a knife around the edge of the pan, then let them cool on a wire rack for 10 minute until you can pop them out of the cake pan, then let them cool completely.

10. ​If not using immediately, once they are completely cool cover in cling wrap and pop them in the fridge (or freezer, if you want to keep them for longer).

Tips, Tricks & Tiaras

• You can use dutch cocoa powder, for a deeper color.
• Cocoa powder should be over 75% for best results.
• Lightly spray the wires rack with spray oil to help the cake not stick while cooling.
• Turn your pans 180º half way through baking to help them bake evenly.