Two-Chocolates Cake
Semi-sweet chocolate for the cake and French-vanilla chocolate for the icing! That’s what makes this cake a double chocalate, guilty pleasure. If this doesn’t satisfy your hankering for something chocolately, nothing will.
Ingredients
- 1 Cake:
- 3 ounce(s) fine-quality semisweet chocolate
- 1 1/2 cup(s) hot brewed coffee
- 3 cup(s) sugar
- 1 1/2 cup(s) unsweetened cocoa powder
- 2 1/2 cup(s) all-purpose flour
- 2 teaspoon(s) baking soda
- 3/4 teaspoon(s) baking powder
- 1 1/4 teaspoon(s) salt
- 3 large eggs
- 3/4 cup(s) vegetable oil
- 1 1/2 cup(s) well-shaken buttermilk
- 3/4 teaspoon(s) vanilla
- 1 Icing:
- 1 pound(s) fine-quality semisweet chocolate
- 1 cup(s) heavy cream
- 2 tablespoon(s) sugar
- 2 tablespoon(s) light corn syrup
- 1/4 cup(s) (1/2 stick) unsalted butter
Instructions
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Preheat oven to 300 degrees.
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Grease and flour pans and line bottoms with rounds of wax paper and grease paper.
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Finely chop chocolate and in a bowl combine with hot coffee.
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Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
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Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
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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).
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Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
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Add sugar mixture and beat on medium speed until just combined well.
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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.
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Cool layers completely in pans on racks.
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Run a thin knife around edges of pans and invert layers onto racks.
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Carefully remove wax paper and cool layers completely.
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Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
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Make icing: Finely chop chocolate.
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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.
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Remove pan from heat and add chocolate, whisking until chocolate is melted.
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Cut butter into pieces and add to frosting, whisking until smooth.
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Transfer icing to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill icing to spreadable consistency); spread icing between cake layers and over top and sides.
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Cake keeps, covered and chilled, 3 days.
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Bring cake to room temperature before serving.
Nutrition
Calories: 6319.71kcalCarbohydrates: 966.17gProtein: 67.08gFat: 248.66gSaturated Fat: 59.72gCholesterol: 519.52mgSodium: 6331.79mgFiber: 13.04gSugar: 704.79g
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