Zutaten für Kittencal's Best Deep Dark Chocolate Layer Cake
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups packed light brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Instant Coffee Granules
- All Purpose Flour
- Cocoa Powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- Whipping Cream
- ¾ cup unsweetened cocoa powder
- 4 cups powdered sugar
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Zubereitung von Kittencal's Best Deep Dark Chocolate Layer Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in 2 teaspoons pure vanilla extract and 1 tablespoon instant coffee granules dissolved in 2 tablespoons hot water.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Once completely cooled, frost the layers and enjoy!
- **For the frosting:**
- In a large bowl, beat 1 cup (2 sticks) unsalted butter until creamy.
- Gradually blend in 1 cup heavy cream and 1 teaspoon vanilla extract.
- Beat until smooth.
- Add ¾ cup unsweetened cocoa powder and 4 cups powdered sugar, beating on high speed for 45 seconds, or until light and fluffy.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
270g
Fat
110g
Carbs
30g
