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 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

Ingredients

  • Unsalted butter, softened for greasing pans
  • 2 cups unbleached, all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 5 ounces bittersweet chocolate, chopped
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons instant espresso powder
  • 1 cup boiling water
  • 1 cup vegetable oil
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1½ teaspoons pure vanilla extract
  • ¾ cup buttermilk

Preparation

  1. Preheat oven to 350°F. Grease two, 9-inch round pans with butter and line with parchment paper. Reserve.
  2. Sift the flour, baking soda, baking powder and salt together in a medium mixing bowl. Reserve.
  3. Put the bittersweet chocolate, cocoa powder and espresso powder into a small bowl and pour the boiling water over the ingredients. Stir to combine until melted; reserve.
  4. Put the butter and sugars into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 5 to beat until light and creamy, about 2½ to 3 minutes. Decrease speed to 3 and add eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape the entire bowl as necessary. Decrease speed to 2 and add 1/3 of the reserved flour mixture to the bowl. Mix until just combined. Add ½ of the buttermilk and mix until fully incorporated. Scrape the entirebowl. Repeat, ending with the flour.
  5. Decrease speed to 1 and fold in the chocolate mixture until just combined, scraping bowl one last time. 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 45 to 50 minutes.
  6. 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.