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    You are in: Home / Baking / 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 hr 35 mins

    30 mins

    1 hr 5 mins

    Dee514's Note:

    This recipe came from Gourmet magazine, and was posted in reply to a message board request. Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either. Use 2 10-inch x 2-inch round cake pans

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    Serves: 12-14



    Units: US | Metric

    For cake layers

    For ganache frosting


    1. 1
      Make cake layers: Preheat oven to 300°F and grease pans.
    2. 2
      Line bottoms with rounds of wax paper and grease paper.
    3. 3
      Finely chop chocolate and in a bowl combine with hot coffee.
    4. 4
      Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
    5. 5
      Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
    6. 6
      In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
    7. 7
      Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
    8. 8
      Add sugar mixture and beat on medium speed until just combined well.
    9. 9
      Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
    10. 10
      Cool layers completely in pans on racks.
    11. 11
      Run a thin knife around edges of pans and invert layers onto racks.
    12. 12
      Carefully remove waxed paper.
    13. 13
      Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
    14. 14
      Make frosting: Finely chop chocolate.
    15. 15
      In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
    16. 16
      Remove pan from heat and add chocolate, whisking until chocolate is melted.
    17. 17
      Cut butter into pieces and add to frosting, whisking until smooth.
    18. 18
      Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
    19. 19
      Spread frosting between cake layers and over top and sides.
    20. 20
      Cake keeps, covered and chilled, 3 days.
    21. 21
      Bring cake to room temperature before serving.

    Ratings & Reviews:

    • on August 06, 2007


      Whoa!! This is an outstanding chocolate cake Dee! It's a rich, moist and my mom said almost too chocolaty cake. lol. I only had 2 9 inch pans and baked them for about 50 minutes, which worked out well. The leftover batter became 2 cupcakes :)Thanks Dee!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2011


      There isn't a better chocolate cake in the world! Yummmmmmm! I've made this twice, both to rave reviews and many requests for the recipe. I'm not a coffee lover, so I brewed one cup of coffee and added hot water to make the cup and a half called for. Could not taste coffee in the cake, but there was a subtle richness that was much appreciated. The texture is perfect in my opinion, not too fluffy, not to dense. I used a raspberry ganache between the layers and on top, and chocolate buttercream on the sides, then pressed in chopped pecans. So good!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2008


      This recipe is to die for! Very rich so slice thinly in my opinion.

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

    Read All Reviews (9)


    Nutritional Facts for Double Chocolate Layer Cake

    Serving Size: 1 (214 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 811.1
    Calories from Fat 464
    Total Fat 51.5 g
    Saturated Fat 24.8 g
    Cholesterol 85.0 mg
    Sodium 549.6 mg
    Total Carbohydrate 96.6 g
    Dietary Fiber 11.7 g
    Sugars 55.2 g
    Protein 13.6 g

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