Recipes

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.
Print Recipe
Course Pastry Cream / Custards / Mousse, Tortes / Cakes / Gateau's
Cuisine Continental
Servings 1 servings
Calories 6319.71 kcal

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
 

  • Preheat oven to 300 degrees.
  • Grease and flour pans and line bottoms with rounds of wax paper and grease paper.
  • Finely chop chocolate and in a bowl combine with hot coffee.
  • Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  • 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.
  • 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.
  • 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.
  • Make icing: 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.
  • 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.
  • Cake keeps, covered and chilled, 3 days.
  • 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
Keyword Chocolate, Eggs, Vanilla
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