Desserts
Deep Chocolate Layer Cake (for standmixer)
Makes two, 9-inch cakes; 12 servings
Deep Chocolate Layer Cake (for standmixer)
Makes two, 9-inch cakes; 12 servings
Frost this rich chocolate cake with our Cream Cheese Frosting.
Nutritional analysis per serving (based on 12 servings): Calories 789 (48% from fat)
carb. 98g
pro. 12g fat 45g
sat. fat 29g
chol. 175mg
sod. 427mg calc. 59mg
fiber 6g
carb. 98g
pro. 12g fat 45g
sat. fat 29g
chol. 175mg
sod. 427mg calc. 59mg
fiber 6g
Ingredients
- Unsalted butter, softened for greasing pans
- 2cups unbleached, all-purpose flour
- ¾teaspoon baking soda
- ½teaspoon baking powder
- ½teaspoon kosher salt
- 5ounces bittersweet chocolate, chopped
- ¾cup unsweetened cocoa powder
- 1½teaspoons instant espresso powder
- 1cup boiling water
- 1cup vegetable oil
- ¾cup granulated sugar
- ¾cup brown sugar
- 3large eggs
- 1½teaspoons pure vanilla extract
- ¾cup buttermilk
Preparation
- Preheat oven to 350°F with the rack in the middle position. Grease two 9-inch round cake pans with cooking spray or softened butter and line the bottoms with parchment paper. Reserve.
- Put the bittersweet chocolate, cocoa powder, and espresso powder into a small bowl and pour the boiling water over the ingredients. Stir until chocolate has melted. Cool to room temperature and reserve.
- Put the flour, sugars, baking soda, baking powder, and sale into the Cuisinartmixing bowl. Attach the flat mixing paddle and mix on Speed 2 until evenly mixed.
- Combine the buttermilk, oil, eggs, and vanilla into the cooled chocolate mixture.
- With the mixer on Speed 2, slowly add the liquid mixture to the dry ingredients. Mix until smooth, about 1 minute, stopping as necessary to scrape entire bowl.
- Divide the batter evenly between the prepared pans. Bake in preheated oven until a cake tester comes out clean when inserted into the center, about 30 to 35 minutes.
- Remove from oven and cool into pans on a wire rack until cool to the touch. Cool cakes completely before frosting.
