Ingredients for Double Chocolate Layer Cake
- 8 ounces semisweet chocolate
- 1/2 cup brewed coffee
- 2 1/4 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 4 tablespoons unsalted butter
- 6 ounces Guittard French vanilla chocolate
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How to Make Double Chocolate Layer Cake
- Preheat oven to 300°F (150°C). Grease and flour two 10-inch x 2-inch round cake pans. Line the bottoms with parchment paper.
- Finely chop 8 ounces of semisweet chocolate. In a heatproof bowl, combine the chopped chocolate with 1/2 cup of hot brewed coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 3/4 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon salt.
- In a separate large bowl, beat 4 large eggs with an electric mixer until slightly thickened and light lemon-colored.
- Gradually add 1 cup vegetable oil, 1 cup buttermilk, 1 teaspoon vanilla extract, and the melted chocolate mixture to the beaten eggs. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, beating on medium speed until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once completely cool, trim the tops of the cakes to create even layers.
- Make the frosting: Finely chop 6 ounces of Guittard French vanilla chocolate.
- In a medium saucepan, combine 1 cup heavy cream, ½ cup granulated sugar, and 2 tablespoons light corn syrup. Bring to a simmer over medium-low heat, whisking constantly until the sugar is dissolved.
- Remove from heat and add the chopped chocolate. Whisk until the chocolate is melted and smooth.
- Cut 4 tablespoons (1/2 stick) of unsalted butter into pieces and whisk into the frosting until smooth and glossy.
- Transfer the frosting to a bowl and let it cool, stirring occasionally, until it reaches a spreadable consistency.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
220g
Fat
124g
Carbs
32g
