Double Chocolate Layer Cake Recipe

Looking for an easy Double Chocolate Layer Cake recipe? Learn how to make Double Chocolate Layer Cake using healthy ingredients.


Submitted by drhastings

Makes 12 servings



Adapted from http://smittenkitchen.com/2007/07/you-are-owed-chocolate-cake/

Recipe Ingredients for Double Chocolate Layer Cake

3 ounces semisweet chocolate
1 1/2 cups coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla extract
1 pound semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Recipe Directions for Double Chocolate Layer Cake

  1. Make cake layers: Preheat oven to 300F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

  2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.

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

Categories

Dessert

Nutrition Facts
Serving Size 240.0g
Amount Per Serving
Calories
765
Calories from Fat
341
% Daily Value*
Total Fat
37.9g
58%
Saturated Fat
16.8g
84%
Trans Fat
0.0g
Cholesterol
78mg
26%
Sodium
544mg
23%
Potassium
474mg
14%
Total Carbohydrates
110.6g
37%
Dietary Fiber
6.9g
28%
Sugars
79.2g
Protein
9.6g
Vitamin A 7% Vitamin C 1%
Calcium 10% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
    Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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