Double-Chocolate Layer Cake

Name: Double-Chocolate Layer Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 teaspoons baking soda; 237 milliliters buttermilk; 237 milliliters freshly brewed hot coffee; 237 milliliters confectioners sugar, sifted; 1 large egg yolk; 2 larges eggs; 414 milliliters all-purpose flour, plus more for dusting; 1 Tbsp instant coffee granules; 1 teaspoon kosher salt; 170 grams semisweet chocolate, coarsely chopped; 473 milliliters sugar; 227 grams sticks unsalted butter, at room temperature; 177 milliliters unsweetened cocoa powder; 1 teaspoon pure vanilla extract; 118 milliliters vegetable oil

Double-Chocolate Layer Cake might be just the dessert you are searching for. One serving contains 1148 calories, 12g of protein, and 65g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up confectioners' sugar, vegetable oil, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.

Ingredients you will need

Butter

All Purpose Flour

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a 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.

Ingredients you will need

Baking Soda

Cocoa Powder

Buttermilk

Vanilla

Coffee

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Hand Mixer

Whisk

Bowl

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.

Equipment you will use

Toothpicks

Oven

Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool. Peel off the parchment.

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.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Bowl

Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. 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.

Ingredients you will need

Powdered Sugar

Instant Coffee

Chocolate

Egg Yolk

Vanilla

Butter

Coffee

Water

Equipment you will use

Bowl

Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up.

Ingredients you will need

Frosting