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
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
- Preheat oven to 350°F. Grease two, 9-inch round pans with butter and line with parchment paper. Reserve.
- Sift the flour, baking soda, baking powder and salt together in a medium mixing bowl. Reserve.
- 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.
- 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.
- 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.
- 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.