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    You are in: Home / Recipes / Double-Chocolate Layer Cake Recipe
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    Double-Chocolate Layer Cake

    Double-Chocolate Layer Cake. Photo by Dine & Dish

    1/1 Photo of Double-Chocolate Layer Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    Vino Girl's Note:

    From Ina Garten, published in Food & Wine March 2007. She says it's "the most fabulous chocolate cake that I've ever made." Allow some extra time for cooling and chilling.

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    CAKE

    FROSTING

    Directions:

    1. 1
      CAKE: Preheat the oven to 350°F
    2. 2
      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.
    3. 3
      Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
    4. 4
      In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla.
    5. 5
      Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
    6. 6
      Pour the batter into the prepared pans.
    7. 7
      Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
    8. 8
      Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
    9. 9
      Peel off the parchment paper.
    10. 10
      FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
    11. 11
      Stir until completely melted, then set aside to cool to room temperature.
    12. 12
      Beat the butter at medium speed until pale and fluffy.
    13. 13
      Add the egg yolk and vanilla and beat for 1 minute.
    14. 14
      At low speed, slowly beat in the confectioners’ sugar, about 1 minute.
    15. 15
      In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
    16. 16
      Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
    17. 17
      Evenly spread 1/3 of the frosting over one cake layer to the edge.
    18. 18
      Top with the second cake layer, rounded side up.
    19. 19
      Spread the remaining frosting over the top and side of the cake.
    20. 20
      Refrigerate for at least 1 hour before slicing.

    Ratings & Reviews:

    • on March 02, 2007

      55

      I just wrote about this on my blog after finding the recipe in F&W magazine. The coffee in this cake adds such a unique flavor... it really keeps the cake from being overly sweet, but maintains a strong chocolate flavor. Moist and delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2013

      The texture of the cake was moist and rich, and the flavor was superb. This will be a new standard in our family. <br/><br/>Instead of the frosting posted here, I used salted caramel cream cheese frosting and chopped toasted pecans. It was one of the the best cakes I have had.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2007

      45

      Cake was great, nice and moist. The frosting was a little sweet for me.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Double-Chocolate Layer Cake

    Serving Size: 1 (260 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 846.1
     
    Calories from Fat 460
    54%
    Total Fat 51.1 g
    78%
    Saturated Fat 24.6 g
    123%
    Cholesterol 138.7 mg
    46%
    Sodium 640.2 mg
    26%
    Total Carbohydrate 99.7 g
    33%
    Dietary Fiber 6.9 g
    27%
    Sugars 67.7 g
    271%
    Protein 10.4 g
    20%

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