Double Chocolate Layer Cake
photo by Ashley Cuoco
- Ready In:
- 1hr 35mins
- Ingredients:
- 17
- Yields:
-
1 Cake
- Serves:
- 12-14
ingredients
-
For cake layers
- 85.04 g fine-quality semisweet chocolate, such as callebaut
- 354.88 ml hot brewed coffee
- 709.77 ml sugar
- 591.47 ml all-purpose flour
- 354.88 ml unsweetened cocoa powder (not Dutch process)
- 9.85 ml baking soda
- 3.69 ml baking powder
- 6.16 ml salt
- 3 large eggs
- 177.44 ml vegetable oil
- 354.88 ml well-shaken buttermilk
- 3.69 ml vanilla
-
For ganache frosting
- 453.59 g fine-quality semisweet chocolate, such as callebaut
- 236.59 ml heavy cream
- 29.58 ml sugar
- 29.58 ml light corn syrup
- 59.14 ml unsalted butter
directions
- Make cake layers: Preheat oven to 300°F and grease pans.
- Line bottoms with rounds of wax paper and grease paper.
- Finely chop chocolate and in a bowl combine with hot coffee.
- Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- 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).
- Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
- Add sugar mixture and beat on medium speed until just combined well.
- 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.
- Cool layers completely in pans on racks.
- Run a thin knife around edges of pans and invert layers onto racks.
- Carefully remove waxed paper.
- Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
- Make frosting: Finely chop chocolate.
- 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.
- Remove pan from heat and add chocolate, whisking until chocolate is melted.
- Cut butter into pieces and add to frosting, whisking until smooth.
- 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).
- Spread frosting between cake layers and over top and sides.
- Cake keeps, covered and chilled, 3 days.
- Bring cake to room temperature before serving.
Reviews
-
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!
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I found this recipe on Epicurious.com through a picture posted on my blog that kept flashing up. The picture and recipe kept calling my name. I knew I had to try it. This was the best chocolate cake I have ever made. The cake was so moist and delicious with the perfect rich chocolate flavor. The frosting was delicious as well. Very easy to put together, impressive and delicious! I used Ghiradelli chocolate and had great results.
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)