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Doubley Dark Chocolate Layer Cake

sweet.chef's picture
<p><a href="http://www.flickr.com/photos/bennyschophouse/8411824096/">Image Credit</a></p>
Ingredients
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Sugar 2 Cup (32 tbs)
  Cocoa 3⁄4 Cup (12 tbs)
  Baking soda 2 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Oil 1⁄2 Cup (8 tbs)
  Eggs 2
  Double strength coffee 1 Cup (16 tbs), cooled
  Buttermilk 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Powdered sugar 16 Ounce
  Butter 1 Pound
  Solid white vegetable shortening 1⁄2 Cup (8 tbs)
Directions

Cake: Preheat oven to 350°.
Grease two 8-inch square pans.
Line with baking parchment or waxed paper.
Lightly grease the parchment or waxed paper.
In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt.
Add oil, eggs, coffee, buttermilk and vanilla.
Using an electric mixer, beat until smooth.
Divide batter between pans.
Bake at 350° for 30 minutes or until cake tests done.
Cool in pans before removing cakes.
Frosting: In a medium bowl, sift sugar and cocoa together (important to insure that the frosting is smooth).
In a large bowl, using an electric mixer, whip butter and shortening together.
Gradually add sifted sugar and cocoa.
When combined, whip frosting at high speed until light and fluffy, 3-4 minutes.
Frost Doubley Dark Chocolate Layer Cake, using 1 cup frosting between layers and the rest on top and sides.
Refrigerate frosted cake until serving time.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Cook Time: 
30 Minutes
Servings: 
18

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