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Double Chocolate Layer Cake
Ingredients
- 3 oz chocolate
- 1 1/2 cups hot coffee (I use instant and make it weak for less coffee flavor)
- 3 cups sugar
- 2 1/2 cups flour
- 1 1/2 cups cocoa (not Dutch processed)
- 1 tsp baking soda
- 1 tsp baking powder
- 3 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 1/2 cups well shaken buttermilk
- 1 tsp vanilla
For icing:
- 1 lb chocolate
- 1 cup heavy cream
- 1/4 cup sugar
- 2 tbsp light corn syrup
- 1/2 stick butter (optional)
Instructions
- Preheat oven to 300F. Butter 2 9" spring-form pans.
- Put chocolate in bowl with hot coffee and let melt, stirring occasionally until mixture is smooth.
- Sift sugar, flour, cocoa, baking soda, baking powder and salt. Set aside. Beat eggs 3 minutes. Add liquids and chocolate to mixture, beating slowly. Add dry ingredients and mix until just combined. Divide between cake pans and bake 1 hour or until toothpick comes out dry (could take another 10 minutes).
- Cool layers completely. Make frosting by combining all ingredients on low heat and stirring occasionally until smooth. Spread between cake layers and on the sides.
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