Just like my great grandmother's chocolate amazing cake.I can't wait to make this
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two lay ...
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- 3 cups unbleached all-purpose flour
- 2 1/2 cups sugar
- 1 tablespoon baking soda
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder (sifted)
- 1 1/3 cups canola oil
- 1 1/2 cups buttermilk
- 3 large eggs
- 1 1/2 cups hot coffee (freshly brewed,extra-strong)
- 1 teaspoon pure vanilla extract
- 24 ounces semi-sweet chocolate chips
- 1 1/2 cups heavy whipping cream
- 11. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.
- 22. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.
- 33. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel mixing bowl (I used glass) and set on top of simmering water, Allow mixture to melt–do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.
- 44. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn’t find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). Makes a single 9-inch layer cake.
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Nutritional Facts for Chocolate Buttermilk Layer Cake
Serving Size: 1 (398 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1368.1
- Calories from Fat 742
- Total Fat 82.5 g
- Saturated Fat 29.8 g
- Cholesterol 132.7 mg
- Sodium 878.2 mg
- Total Carbohydrate 162.5 g
- Dietary Fiber 9.8 g
- Sugars 111.5 g
- Protein 15.3 g