This cake is perfect for the chocolate-aholics in your life. Not too sweet, dense texture, moist, chocolatey–it’s got it. It’s got enough body to work as a wedding cake, it’s not quite a pound cake, but it’s 100% delicious. Using unsweetened Baker’s Chocolate and Hershey’s Special Dark cocoa, it’s definitely a shift on flavors from the usual chocolate cake, without differing too much. Even so, you’ll have your cake eaters wondering what secret ingredient was used in this double-y delicious cake.
Like many “butter” cakes, this cake needs considerable beating. I wouldn’t even want to consider making it without an electric mixer! Make sure that you beat the margarine and sugar until it is fluffy, beat again after adding each egg, etc. Skipping or skimping the beating will ruin this cake.
Double Dark Chocolate Cake
- 1 c. margarine
- 1 1/2 c. sugar
- 1/2 c. Hershey’s Special Dark cocoa
- 2 oz. unsweetened Baker’s Chocolate
- 1/4 c. Nestle’s Nido instant whole milk powder
- 3 eggs
- 2 tsp. vanilla
- 1/2 c. water
- 2 c. self rising flour
Grease & flour a 7×12 (brownie pan) baking pan. Preheat oven to 325 degrees F.
Beat margarine & sugar until fluffy. Beat in eggs, one at a time, beating after each egg is added. Beat in melted chocolate. Beat in cocoa and Nido instant milk. Add 1/2 c. flour and beat again. Add about 1/3 of the water, beating after water is added. Continue alternating with flour and water, ending with flour, beating after each addition.
Pour into prepared pan. Bake at 325 degrees F. for about 30 minutes or until toothpick inserted in center comes out clean. Let cool about 10 minutes in pan, then remove from pan and cool on rack. May be frosted, if desired.