Double Chocolate Layer Cake

A community recipe by samyc

Not tested or verified by Nigella.com

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Introduction

On my search for the ultimate chocolate cake i stumbled upon this one, it takes a bit longer than most but worth every second spent making it!

Ingredients

Serves: 12 to 14

For the Cake Layers

3 ounces semi-sweet chocolate
1½ cups coffee (hot)
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon baking powder
1¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1½ cups buttermilk
¾ teaspoon vanilla

For the Ganache Frosting

½ semi-sweet chocolate
250 heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
63 unsalted butter

Method

Double Chocolate Layer Cake is a community recipe submitted by samyc and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make cake layers:

Preheat oven to 300Â°F. and grease pans. 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 frosting:

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 frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Tell us what you think

What 1 Other has said

Hi, thanks for sharing, looks really nice! How big were the pans you used and how many layers did you make?

Posted by annapanna19 on 27th September 2013

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