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Double Chocolate Layer Cake

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For cake
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Sugar 2 Cup (32 tbs)
  Unsweetened cocoa powder 3⁄4 Cup (12 tbs)
  Baking soda 2 Teaspoon
  Baking powder 1 Teaspoon
  Kosher salt 1 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Eggs 2 Large
  Freshly brewed coffee 1 Cup (16 tbs) (Hot)
For frosting
  Semi sweet chocolate 6 Ounce, coarsely chopped
  Unsalted butter 1 Cup (16 tbs) (2 Sticks, At Room Temperature)
  Egg yolk 1 Large
  Pure vanilla extract 1 Teaspoon
  Confectioners sugar 17 Tablespoon, sifted (1 Cup Plus 1 Tablespoon)
  Instant coffee granules 1 Tablespoon

1. Make the cake: Preheat the oven to 350° . Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
2. In the bowl of an electric mixer fitted with a paddle, mixthel 3/4 cups of flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
4. Makethe frosting: In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
5. In the bowl of an electric mixer fitted with a paddle, beat the room-temperature butter at medium speed until pale and fluffy. Add the egg yolk and vanilla extract and beat for 1 minute, scraping down the side of the bowl. At low speed, gradually beat in the confectioners' sugar, about 1 minute. In a small bowl, dissolve the instant coffee granules in 2 teaspoons of hot water. Slowly beat the coffee mixture and the cooled chocolate into the butter mixture until just combined.
6. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7524 Calories from Fat 3376

% Daily Value*

Total Fat 386 g593.9%

Saturated Fat 179.5 g897.5%

Trans Fat 0 g

Cholesterol 1091.8 mg363.9%

Sodium 5267.8 mg219.5%

Total Carbohydrates 1054 g351.4%

Dietary Fiber 75.7 g302.8%

Sugars 744.2 g

Protein 93 g185.6%

Vitamin A 126.5% Vitamin C

Calcium 83.8% Iron 244.3%

*Based on a 2000 Calorie diet

Double Chocolate Layer Cake Recipe