Wednesday, October 31, 2012

Double, double toil and trouble...


  This decadent recipe is a sublime combination of two of my favourite things; coffee and chocolate.  That said, it also happens to be the perfect recipe for Halloween ~ minus the eye of newt and the other disagreeable ingredients of course!

"Double, double toil and trouble;
Fire burn, and cauldron bubble.
Fillet of a fenny snake,
In the cauldron boil and bake;
Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,"
     ~William Shakespeare; Macbeth
     Double chocolate, double layers of cake and a cup of Tim Horton's double-double coffee; this recipe combines it all to make one delicious cake!  Not familiar with a double double? It's Canada's most popular Tim Horton's coffee with double the cream and double the sugar. Double your pleasure!

Double-Double Chocolate Cake

You will need:

2 oz  bittersweet Baker's chocolate
2 cups  all-purpose flour
1 ¼ cups  granulated sugar
½ cup  cocoa powder
2 tsp baking soda
1 tsp  baking powder
1 tsp  salt
1 cup  buttermilk (*see recipe below)
½ cup  vegetable oil
2 large eggs
1 tsp  pure vanilla extract
1 cup  double-double coffee from Tim's

  • Melt the chocolate in the microwave according to package directions.  Stir until the mixture is smooth. Set aside to cool.
  • Preheat the oven to 350°f (180°c). Butter and flour two 8-inch (20 cm) round cake pans.
  • *To make  buttermilk ~ place a tablespoon of white vinegar or lemon juice in a liquid measuring cup.  Add enough milk to bring the liquid up to the one-cup line.  Let stand for five minutes.
  • Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Mix together the buttermilk, oil, eggs, and vanilla in the bowl until well combined.
  • Add the dry ingredients to the wet ingredients with the mixer on low speed. Add the melted chocolate and the double-double coffee and mix just until combined.
  •  Pour the batter into the pans, spreading evenly.
  • Bake for 35 minutes or until a toothpick inserted into the centre of a cake comes out clean. *Cool the cakes in the pans until they are easy to handle, then move them to a wire baking rack.

 For the chocolate icing:

2 oz  bittersweet Baker's chocolate
1 cup  unsalted butter, softened
2 cups  icing sugar
¼ cup  whipping cream

  • Melt the chocolate in the microwave according to package directions. Stir until the mixture is smooth. Set aside to cool.
  • Whip the butter in the bowl with a mixer fitted with the whisk attachment. Add the melted and cooled chocolate and mix until combined.
  • Slowly add the icing sugar to the chocolate mixture.
  •  Add the whipping cream.
  •  Continue mixing until the icing is smooth and thoroughly combined.
  • Whisk on high for 1 minute more or until the icing is smooth and spreadable.

When cakes are cooled, invert one layer onto a cake platter. Spread the top with chocolate icing. Place the second cake on top of the icing. Spread the remaining icing evenly over the top and sides of the cake.

*Recipe from The Harrow Fair Cookbook: Prize-Winning Recipes Inspired by Canada’s Favourite Country Fair by Moira Sanders and Lori Elstone with Beth Goslin Maloney (Whitecap 2010).





  1. wow!! that looks so good...I will def. have to try it

    1. I hope yours turns out as delicious as mine did! =)


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