Desserts
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Makes two 9-inch cakes; 12 servings
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Makes two 9-inch cakes; 12 servings
Frost this rich chocolate cake with our chocolate frosting.
Nutritional information per serving (unfrosted): Calories 345 (50% from fat)carb. 41g
pro. 6g
fat 21g sat. fat 5g
chol. 47mg
sod. 195mg
calc. 31mgfiber 3g
pro. 6g
fat 21g sat. fat 5g
chol. 47mg
sod. 195mg
calc. 31mgfiber 3g
Ingredients
- unsalted butter, softened, for greasing pans
- 5ounces bittersweet chocolate, chopped
- ¾cup unsweetened cocoa powder
- 1½teaspoons instant espresso powder
- ¾teaspoon baking soda
- 1cup boiling water
- 2cups unbleached, all-purpose flour
- ¾cup granulated sugar
- ¾cup brown sugar
- ½teaspoon baking powder
- ½teaspoon fine sea salt
- 1cup vegetable oil
- ¾cup buttermilk, room temperature
- 3large eggs, room temperature
- 1½teaspoons pure vanilla extract
Preparation
- Preheat oven to 350°F. Grease two 9-inch round cake pans with butter and line with parchment paper. Reserve.
- Put the bittersweet chocolate, cocoa powder, espresso powder, and baking soda into a medium 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 powder, and salt together into the Cuisinart® mixing bowl. Attach the chef’s whisk and set to the Dry Ingredient Mixing program. Transfer to a separate bowl and reserve.
- Put the oil, buttermilk, eggs, and vanilla extract into the mixing bowl. Add the cooled chocolate mixture and start to mix on Speed 1, increasing to Speed 5. Mix until very well combined, so there are no streaks of color.While mixing on Speed 2, slowly add the dry ingredients. Mix until smooth, 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, cool in pans on a wire rack until cool to touch and then transfer cakes to a wire cooling rack to cool completely before frosting.
