Zutaten für 3 Layer Dark Chocolate Cake
- 1 cup boiling water
- ¾ cup unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
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Zubereitung von 3 Layer Dark Chocolate Cake
- Preheat oven to 350°F (175°C). Position oven rack to the second-lowest position.
- Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a heatproof medium bowl, whisk together 1 cup boiling water, ¾ cup unsweetened cocoa powder, and 1 teaspoon instant coffee granules until smooth and completely combined.
- Let the cocoa mixture cool to room temperature (about 20 minutes).
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, and ¾ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, and ¾ cup packed brown sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the cooled cocoa mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 25 minutes.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
152g
Fat
54g
Carbs
21g
