If you are a chocolate lover, such as myself, this double chocolate butter cake is for you! This cake is so gooey and delicious! To me, it has more of a brownie texture, but that’s okay because I prefer that type of texture in my cakes. This recipe combines two of my most favorite ingredients: butter and chocolate. And folks, we aren’t just talking about a tablespoon here and a teaspoon there.
This recipe makes sure to really load up on the chocolate and butter. This is definitely a “treat” cake and not something you’d want to eat every day or you might need to buy bigger pants. We all deserve to treat ourselves with something yummy from time to time, right? So, grab your butter and chocolate and don’t you dare feel one iota of guilt over making and consuming this cake! You’ll be amazed at how easy it is to make, but watch out, it’s even easier to eat.
4 squares unsweetened bakers chocolate
1/2 cup butter
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 large eggs
1 cup flour
1/2 cup black raspberry jam
3 squares white bakers chocolate
1/3 cup sugar
1/4 cup water
2 large eggs
1 cup butter softened
1 square semi-sweet bakers chocolate
1 teaspoon butter
Melt chocolate and butter together in large saucepan over low heat, stirring until smooth. Remove from heat
Stir in sugar, salt, vanilla and eggs. Mix well.
Add flour, stirring until smooth. Spread into evenly into greased 13×9 cake pan.
Bake at 350F for 25-30 minutes. Cool completely.
Spread jam evenly over base. Chill.
Melt white chocolate, stirring constantly until smooth. Set aside.
In a small saucepan, bring sugar and water to a boil. Boil for 1 minute.
Beat eggs in large bowl with electric mixer until frothy and gradually add hot syrup, beating on high speed for 5 minutes or until thick and lemony colored.
Gradually add soft butter one piece at a time, beating well after each addition.
Add melted white chocolate and continue beating until thick and smooth. Spread evenly over jam.
Melt chocolate and butter for glaze together until smooth. Drizzle over filling.
Chill at least 1 hour until set and store in refrigerator.