Double Chocolate Layer Cake
trish patti
Preheat oven to 350 degrees, butter and flour 2-8" rounds with parchment paper or bundt cake pan.
ingredients
Cake- 1 3/4c. flour
- 2c. sugar
- 3/4c. unsweetened cocoa powder
- 2t. baking soda
- 1t. baking powder
- 1t. kosher salt
- 1c. buttermilk
- 1/2c. vegetable oil
- 2 lge eggs
- 1t. vanilla
- 1c. coffee-hot
- 6oz. semisweet chocolate, chopped,
- melted in microwave in 30 sec bursts
- till mostly melted then stirred till
- completely melted, cool to room temp
- 2 sticks unsalted butter at room temp
- 1 large egg yolk
- 1t. vanilla
- 1c. + 1T. confectioners sugar
- 1T instant coffee granules dissolved
- in 2t. hot water
directions
Cake
- 1
Mix first 6 ingredients in mixer.
- 2
Whisk then slowly beat next 3 ingredients into dry ingredients till just incorporated.
- 3
slowly beat in coffee till fully incorporated.
- 4
Bake 35“minute till toothpick comes out clean cool 30” then invert onto rack, cool completely then peel off paper.
Frosting
- 1
Beat butter and vanilla till pale and fluffy at medium speed for about 1 minute. Beat sugar in slowly at low speed, about 1"
- 2
Beat in slowly with cooled chocolate into butter mixture till just combined.
- 3
Refrigerate at least 1 hour before serving. Can he made 2 days ahead. Let stand 1 hour before serving
Source: Ina
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