The Yankee Contender Old Fashioned Chocolate Layer Cake Recipe

How to Make The Yankee Contender Old Fashioned Chocolate Layer Cake

1. **Prep the Oven and Pans:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (2-inch high).
2. **Melt the Chocolate:** In a heatproof bowl set over a saucepan of simmering water, melt 6 ounces of bittersweet chocolate, 1/4 cup unsweetened cocoa powder, and 1/2 cup hot water. Stir until smooth.
3. **Sweeten the Chocolate:** Add 1/2 cup granulated sugar to the melted chocolate mixture and stir until thick and glossy (1-2 minutes). Remove from heat and let cool.
4. **Dry Ingredients:** Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
5. **Wet Ingredients:** In a separate bowl, whisk together 1 cup buttermilk and 1 teaspoon vanilla extract.
6. **Cream Eggs and Sugar:** In a stand mixer fitted with the whisk attachment, beat 4 large eggs and 4 large egg yolks on medium-low speed until combined (about 10 seconds). Add 1 1/4 cups granulated sugar and beat on high speed until light and fluffy (2-3 minutes).
7. **Combine Wet and Dry:** Switch to the paddle attachment. Add the cooled chocolate mixture to the egg mixture and mix on medium speed until combined (30-45 seconds).
8. **Add Butter:** Add 1/2 cup (1 stick) softened unsalted butter, one tablespoon at a time, mixing for 10 seconds after each addition.
9. **Alternate Wet and Dry:** Gradually add the dry ingredients and buttermilk to the chocolate batter, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
10. **Fold Batter:** Remove the bowl from the mixer and gently fold the batter once or twice with a rubber spatula to incorporate any remaining flour.
11. **Bake the Cakes:** Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
12. **Cool the Cakes:** Let the cakes cool in the pans for 15 minutes, then invert them onto wire racks to cool completely (45-60 minutes).
13. **Make the Frosting:** Melt 8 ounces of bittersweet chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and set aside.
14. **Cook the Sugar Syrup:** In a small saucepan, melt 1/2 cup (1 stick) unsalted butter over medium-low heat. Increase heat to medium and add 1 1/2 cups granulated sugar, 1/4 cup light corn syrup, 1 teaspoon vanilla extract, and a pinch of salt. Stir until the sugar is dissolved (4-5 minutes).
15. **Combine Frosting Ingredients:** Add the melted chocolate, butter mixture, and 1 cup heavy cream to the bowl of a stand mixer. Stir to combine.
16. **Chill and Whip:** Place the bowl over an ice bath and stir constantly with a rubber spatula until the frosting thickens (1-2 minutes). Attach the paddle attachment and beat on medium-high speed until light and fluffy (1-2 minutes).
17. **Frost the Cake:** Place one cake layer on a serving plate. Spread 1 1/2 cups of frosting evenly over the top. Add the second cake layer and frost the top and sides with the remaining frosting.
18. **Serve and Enjoy:** Slice and serve your delicious Yankee Contender Old Fashioned Chocolate Layer Cake!