multiple-bake-chocolate-cake

by Barry Lewis

Ingredients Method

Ingredients

240g Butter

240g 70% Dark Chocolate, (Chopped)

7 Large Eggs (Separated)

260g Caster Sugar

Unit conversion table Print recipe

Does Baking a Cake Multiple Times Make It Better?

Baking a chocolate cake once is standard, but what happens if you bake it twice or even three times? Does it improve the texture, or does it ruin the cake completely?

To find out, I tested a 4-ingredient chocolate cake using three different methods:

  • Single-Bake Cake – The classic approach.
  • Double-Bake Cake – A layered contrast experiment.
  • Triple-Bake Cake – A test of texture extremes.

Each version used the same simple ingredients and followed a similar mixing process, with the only difference being the number of baking stages. The results? Some surprises, some challenges, and a serious amount of chocolate indulgence folks, he he.

The 4-Ingredient Chocolate Cake Recipe

Each cake followed the same base recipe, using just four ingredients.

Ingredients

  • 240g Butter
  • 240g 70% Dark Chocolate (Chopped)
  • 7 Large Eggs (Separated)
  • 260g Caster Sugar

All three cakes used this same mixture but were baked differently to test how multiple bakes affect texture.

Single-Bake Chocolate Cake

  • Oven Temperature: 180°C (fan)
  • Bake Time: 40-45 minutes
  • Texture: Even and soft throughout

Method

  1. Preheat the oven to 180°C and grease a 20cm springform tin.
  2. Melt the butter and chocolate together, then leave to cool slightly.
  3. Whisk the egg yolks with caster sugar until pale and fluffy.
  4. Separately, whisk the egg whites with the remaining sugar until soft peaks form.
  5. Fold the egg yolk mixture into the chocolate, then gently fold in the egg whites.
  6. Pour into the tin and bake for 40-45 minutes until set.
  7. Leave to cool slightly before removing from the tin.

This version resulted in a smooth, evenly textured chocolate cake with a soft and fairly rich consistency.

Double-Bake Chocolate Cake

  • Oven Temperatures: 190°C → 180°C
  • Bake Time: 35 minutes + 30 minutes
  • Texture: Firm base with a soft, fudgy top

Method

  1. Preheat the oven to 190°C and grease a 20cm springform tin.
  2. Follow the same steps as the single-bake version to prepare the batter.
  3. Pour half of the batter into the tin and bake at 190°C for 35 minutes.
  4. Leave the base to cool slightly, pressing down the edges gently and forming a sort of crater. Reduce the oven temperature to 180°C.
  5. Pour the remaining batter over the base and bake for another 30 minutes.
  6. Leave to cool before serving.

This version produced a dense base with fudgy  areas, creating a two-layer effect.

Triple-Bake Chocolate Cake

  • Oven Temperatures: 190°C → 180°C → 170°C
  • Bake Time: 30 minutes + 25 minutes + 20 minutes
  • Texture: Chewy base, dense middle, gooey top

Method

  1. Preheat the oven to 190°C and grease a 20cm springform tin.
  2. Prepare the batter as before.
  3. Pour one-third of the batter into the tin and bake at 190°C for 30 minutes.
  4. Leave to cool slightly and press down the edges and centres to form a crater. Reduce the oven to 180°C.
  5. Add another third of the batter and bake at 180°C for 25 minutes.
  6. Remove from oven & press one final time to make another crater in the bake, add the final batter third. Bake at 170°C for 20 minutes until just set.
  7. Leave to cool fully before slicing.

This cake had three distinct textures—a chewy base, dense and a fudgy / gooey area!

Side-by-Side Comparison

Cake Version Oven Temps Total Bake Time Texture
Single Bake 180°C 40-45 mins Soft and even
Double Bake 190°C → 180°C 35 + 30 mins Firm base, fudgy
Triple Bake 190°C → 180°C → 170°C 30 + 25 + 20 mins Chewy base, dense & fudgy

Which Cake is Best?

The single-bake method is reliable and simple, delivering a smooth and consistent texture.

The double-bake method creates contrast between layers, with a firmer base and a softer, richer top.

The triple-bake method results in a complex texture with distinct layers, but requires careful timing to prevent overbaking the base. You can always use foil for any of the cakes to cover them though during baking.

Each version has its own appeal, but the double-bake cake stood out for its balanced texture and deep chocolate flavour for Mrs B, I preferred the triple bake! The scent of caramelisation and chewy crust was so unique.

Would you try baking a cake multiple times, or is once enough? Let me know in the comments. Full video is above or here …. oh and if you enjoyed this you may enjoy this other chocolate cake experiment comparing 2, 10 & 20 ingredients!

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