Double Chocolate Cake

עוגת שוקולד שוקולדThe past few days have been very tough for me. I allow myself to be in this difficulty; everything is still so fresh. When Gali arrived at Patrick Roger’s store this week, Corinne, his sister, treated her with high-quality and comforting chocolate, along with a card with a few words for me.

עוגת שוקולד שוקולדעוגת שוקולד שוקולדShe signed her words with a sentence so simple yet so true: “Our mothers taught us everything, except how to live without them.” How universally painful it is to lose a mother.

עוגת שוקולד שוקולדI find comfort in small things, in the warm home of Gali and mine, in the perfect lentil soup she cooks for me when it’s 6 degrees outside, in conversations with family and friends, in neighbors, in running, and in baking. I find myself baking almost every day, using the hand mixer I took from Mom’s kitchen, which is much more emotional for me now than the modern robot sitting on my counter.

עוגת שוקולד שוקולדעוגת שוקולד שוקולדI planned to make this cake a long time ago after visiting Pierre Marcolini’s chocolate factory in Belgium. I love chocolate factories, especially those that produce bean-to-bar chocolate, the machines, the sound, the smell… oh, the smell.

עוגת שוקולד שוקולדDuring the visit, we not only tasted a lot of chocolate but also persuaded Marcolini to give us the recipe for his excellent chocolate cake. The cake is rich in quality cocoa, hence its deep color. It’s topped with an excellent chocolate ganache and a delicate layer of dark chocolate. Marcolini also soaks the cake in a syrup that enhances the sweetness and cocoa flavor. I decided to skip it as the cake is sweet enough for me even without the syrup.

עוגת שוקולד שוקולדעוגת שוקולד שוקולדDouble Chocolate Cake
21cm loaf pan, 8cm height 

Cake Batter:
100g eggs (around 2 M eggs)
220g sugar
80g butter, melted
160g flour, sifted
5g baking powder
65g cocoa powder 
100g heavy whipping cream
140g whole milk

Dark Chocolate Ganache:
150g heavy whipping cream
55g dark chocolate 70%, chopped
15g butter

Chocolate Glaçage:
150g dark chocolate 70%, chopped
40g canola oil

1. Preheat the oven to 170 degrees Celsius, grease, and line a baking pan with parchment paper.
2. Cake Base: In a mixer, beat eggs and sugar until you get a fluffy and airy mixture.
3. Add the melted butter and continue to beat.
4. In a separate bowl, mix together the dry ingredients: flour, baking powder, and cocoa.
5. In another separate bowl, mix the liquids: cream and milk.
6. Add the dry ingredient mixture and the liquid mixture alternately to the beaten eggs, stirring only until the flour is incorporated into the mixture. Avoid overmixing to prevent the cake from becoming too dense.
7. Pour the mixture into the baking pan and smooth the surface. Bake for about 40 minutes until the cake is stable. Remove from the oven and let it cool to room temperature.
8. Dark Chocolate Ganache: In a small saucepan, bring the cream to a simmer, remove from heat, and pour it over the chocolate. Wait a bit, then, using a spatula, gently start stirring the chocolate and cream until a smooth and uniform ganache is obtained. Add the butter and stir until fully melted. Cover with cling film and refrigerate until firm.

9. When the cake reaches room temperature, remove it from the baking pan.
10. Once the ganache is sufficiently stable, transfer it to a piping bag with a round tip and pipe it in the desired pattern onto the cake. Place it in the freezer until the ganache is fully set.
11. Chocolate Glaçage: Melt the chocolate on a bain-marie or in the microwave. When the chocolate is melted, remove it from the heat source and mix in the oil.
12. Remove the cake from the freezer and place it on a wire rack with parchment paper or cling film underneath. Pour the coating over the cake, covering it from all directions. Save any remaining coating for future use.
13. Keep the cake in an airtight container outside the refrigerator and when it returns to room temperature, slice and serve.



  • 10 January 2024

    Wow Sharon😱💫
    first I want to send our condolences 🙏 I have been following your work for a long time and I am also very much looking forward to my tour with you in Paris.🥂
    Like you, I am addicted to everything made from the raw material chocolate and this cake looks wonderful – thank you very much for the recipe, it immediately went on the To Do list❣️❣️❣️

  • 10 January 2024

    Hi, what is the syrup please? Thank you

      • 10 January 2024

        Thank you!

  • 10 January 2024

    Please accept my condolences, Sharon. From my own experience, I know how it is to lose loved ones. Sorrow and pain. I would like to support you.

    Thank you very much for such an interesting recipe, I will soon try🍫

  • 12 January 2024
    Laura Debach

    Hi Sharon, the loss of a Mom is monumental. Sending condolences amd prayers for strength. I enjoy your recipes so much and can’t wait to make some of your delicacies. How do we go about booking your food tours? It would be for the school winter break, which is Dec. 2024 to 1st week of Jan., 2025. Thank you.

  • 28 March 2024

    Are you sure that the dark chocolate ganache ratio is right? Because I had to add more chocolate in order to obtain the consistency.
    Otherwise the cake was awesome!
    Thank you

  • 12 June 2024

    Can I substitute with almond or hazelnut flour? And what ratio would you reccomend?


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