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Article: Twice Baked Chocolate Cake


Twice Baked Chocolate Cake


“This chocolate cake is the ultimate indulgent treat.
 By baking half the batter first before topping it with more batter and cooking it a second time, you get a cake-like consistency on the bottom with a mousse-like consistency on the top – the best of both worlds!”

Recipe and introduction by Chef Kim Brennan Photography by Sundae Studio


240g chocolate, 70%
240g butter, cut into cubes
225g egg whites, approx. 7 large eggs at room temperature

125g egg yolks, approx. 7 large eggs at room temperature

260g caster sugar

15g cocoa powder, plus extra for dusting

5g vanilla paste (optional)

8g GF cornflour


This cake is best made the day before eating to ensure the top layer sets in the fridge




Preheat oven to 175 Degrees C, fan forced

 Start by melting the chocolate and butter.

 Place both chocolate and butter in a bowl
and place over a pot of just simmering water.

Alternatively, melt in the microwave taking care not to burn the chocolate.
Once melted, stir together and leave to one side at room temp.

 Sieve the cocoa powder and cornflour and leave to one side.

 Either using a stand mixer or handheld whisk,
whip the egg whites and 100g of the sugar until thick and glossy.
Once whipped to meringue consistency, place to one side.

 Whip the egg yolks and remaining 160g sugar until thick and glossy.

 Take the whipped egg yolks and mix them
into the chocolate and butter in three additions.

Once the yolks have been mixed through,
fold through the whipped egg whites until fully incorporated.

 Add the sieved cornflour and cocoa powder into the mix and stir through.

Using baking paper, line the inside of your cake tin or ring.
Divide the batter in two and pour one half into the tin.
Place the remaining half in the fridge.

 Bake at 175 Degrees C for 40 – 45 mins,
until a skewer comes out clean.

 Remove from the oven and leave to cool,
don’t worry if the crust layer breaks up.

 Reduce the temperature of the oven to 160 Degrees.

Once the cooked cake has cooled slightly, (about 20mins at room temp),
take the remaining batter from the fridge and spread it on top.

 Place back in the oven for 18 – 20 mins,
the center will still be wobbly and the crust will just begin to form.

 Remove from the oven and leave to cool to room temp.
Place in the fridge to set overnight in the cake tin.

 Remove the cake from tin.
Dust generously with cocoa powder and use a hot knife to cut into slices.


Shown here in our Blush Bowl.



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