Double-Chocolate Layer Cake
photo by Dine Dish
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Yields:
-
1 cake
- Serves:
- 8
ingredients
-
CAKE
- 414.03 ml all-purpose flour, plus more
- all-purpose flour, for dusting
- 473.18 ml sugar
- 177.44 ml unsweetened cocoa powder
- 9.85 ml baking soda
- 4.92 ml baking powder
- 4.92 ml kosher salt
- 236.59 ml buttermilk
- 118.29 ml vegetable oil
- 2 eggs
- 4.92 ml vanilla extract
- 236.59 ml freshly brewed hot coffee
-
FROSTING
- 170.09 g semisweet chocolate, coarsely chopped
- 226.79 g unsalted butter, at room temperature
- 1 egg yolk
- 4.92 ml vanilla extract
- 236.59 ml confectioners' sugar, sifted, plus
- 14.79 ml confectioners' sugar, sifted
- 14.79 ml instant coffee granules
- 9.85 ml hot water
directions
- CAKE: Preheat the oven to 350°F
- 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.
- Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
- In a separate 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.
- 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.
- 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.
- Beat the butter at medium speed until pale and fluffy.
- Add the egg yolk and vanilla and beat for 1 minute.
- At low speed, slowly beat in the confectioners’ sugar, about 1 minute.
- In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
- Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
- Evenly spread 1/3 of the frosting over one cake layer 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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Reviews
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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