Double Chocolate Layer Cake

Name: Double Chocolate Layer Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 355 milliliters well-shaken buttermilk; 355 milliliters hot brewed coffee; 2 Tbsps light corn syrup; 3 larges eggs; 591 milliliters all-purpose flour; 237 milliliters heavy cream; 1 teaspoons salt; 454 grams fine-quality semisweet chocolate such as Callebaut; 2 Tbsps sugar; 59 milliliters 1/2 stick unsalted butter; 355 milliliters unsweetened cocoa powder (not Dutch process); 1 teaspoons vanilla; 177 milliliters vegetable oil

You can never have too many dessert recipes, so give Double Chocolate Layer Cake a try. This recipe serves 12. One portion of this dish contains around 10g of protein, 43g of fat, and a total of 612 calories. From preparation to the plate, this recipe takes approximately 45 minutes. If you have coffee, cocoa powder, buttermilk, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Equipment you will use

Wax Paper

Oven

Finely chop chocolate and in a bowl combine with hot coffee.

Ingredients you will need

Chocolate

Coffee

Equipment you will use

Bowl

Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Ingredients you will need

Chocolate

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.

Ingredients you will need

Baking Soda

Cocoa Powder

Buttermilk

Chocolate

Vanilla

All Purpose Flour

Lemon

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Hand Mixer

Blender

Bowl

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.

Ingredients you will need

Sugar

Equipment you will use

Oven

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Wax Paper

Knife

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.

Ingredients you will need

Corn Syrup

Chocolate

Cream

Sugar

Equipment you will use

Whisk

Sauce Pan

Remove pan from heat and add chocolate, whisking until chocolate is melted.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Frying Pan

Cut butter into pieces and add to frosting, whisking until smooth.

Ingredients you will need

Frosting

Butter

Equipment you will use

Whisk

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).

Ingredients you will need

Chocolate

Frosting

Equipment you will use

Bowl

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Ingredients you will need

Frosting

Spread