Double Chocolate Dream Cake | Recipes

Double Chocolate Dream Cake

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Makes:16 servings



2 cups 500 mL Robin Hood® Best for Cake & Pastry Flour
2 tsp 10 mL baking soda
½ tsp 2 mL salt
½ cup 125 mL butter, softened
2¼ cups 550 mL packed brown sugar
3 eggs
1½ tsp 7 mL vanilla extract
3 oz 84 g unsweetened chocolate, melted and cooled
1 cup 250 mL sour cream
1 cup 250 mL boiling water


½ cup 125 mL butter, softened
4 cups 1 L icing sugar
½ cup 125 mL milk
1½ cups 375 mL chocolate hazelnut spread
1 cup 250 mL finely chopped hazelnuts


  1. Preheat oven to 350°F (180°C). Grease 2 - 9” (23 cm) round cake pans.
  2. Cake: Sift flour, baking soda and salt in a large mixing bowl. Set aside.
  3. Beat butter in a separate mixing bowl using a hand held or stand electric mixer. Add brown sugar and eggs, beating until light and creamy, about 3 minutes. Beat in vanilla and cooled chocolate. Add reserved dry ingredients to chocolate mixture alternately with sour cream, beating on low speed, just until batter is smooth.
  4. Stir in boiling water (batter will be thin). Divide batter evenly into prepared baking pans.
  5. Bake in preheated oven 25 to 28 minutes or just until a toothpick inserted in center of cake comes out clean. Cool on wire racks 15 minutes. Remove from pans and continue cooling on rack. Do not ice cake until completely cooled.
  6. Icing: Beat butter, icing sugar and milk for 5 minutes. Add chocolate hazelnut spread and continue beating for an additional 2 minutes. If icing is too thick, thin out with milk 1 tbsp /15 mL at a time.
  7. Assembly: Place 1 layer of cake on serving platter. Spread with about 1 ½ cups (375 mL) of icing. Place second layer on top. Spread top and sides of cake with remaining icing. Decorate sides of cake with chopped hazelnuts. Refrigerate until ready to eat.


  • If you do not want to use nuts in this recipe, use Chocolate Fudge Icing.
    ½ cup (125 mL) butter, softened
    2 oz (56 g) unsweetened chocolate, melted and cooled
    4 cups (1 L) icing sugar
    1/3 cup (75 mL) milk
    1 tsp (5 mL) vanilla extract
    Cream butter and cooled chocolate. Add 2 cups (500 mL) icing sugar and beat until well combined. Add milk and vanilla. Beat in remaining icing sugar gradually. Blend well.

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