Kittencal's Best Deep Dark Chocolate Layer Cake
This will probably be the only layer cake you will ever use, it's a rich, moist chocolate cake that tastes more like chocolate fudge than a cake, you will be making again and again! --- I have also made this using room temperature Crisco butter-flavor shortening in place of butter --- to take this to yet another level add in 2-3 tablespoons of your favorite liqueur in place of the vanilla, I like Kahlua! --- also see my recipe#89207
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INGREDIENTS
Nutrition- 1
- 1 1⁄2cups brown sugar
- 3
- 1 1⁄2cups buttermilk
- 2
- 1teaspoon instant coffee granules
- 2cups all-purpose flour
- 1
- 1 1⁄2teaspoons baking soda
- 3⁄4teaspoon salt
FROSTING
- 1cup softened butter
- 1⁄3cup whipping cream (unwhipped)
- 1teaspoon vanilla
- 1cup cocoa
- 4
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DIRECTIONS
- Set oven to 350 degrees F.
- Line bottoms of two buttered 9-inch round cake pans with parchment paper.
- In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
- Add in eggs, one at a time, beating well after each addition.
- Beat in vanilla and coffee granules.
- Sift together flour, cocoa, baking soda and salt in a bowl.
- Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.
- Divide batter between prepared pans.
- Bake for 30-35 minutes, or until cake tests done.
- Turn onto a rack and remove paper.
- Cool and frost.
- FOR FROSTING: Beat butter until creamy.
- Blend in cream and vanilla; beat until very smooth.
- Add the cocoa and icing sugar.
- Beat on high for 45 seconds.
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