Chocolate Layer Cake

(45)
fd101470_0905_choc_layer_cake.jpg
Prep Time:
45 mins
Total Time:
2 hrs
Servings:
10

This recipe, from Cynthia Avice of Lusby, Maryland, calls for a cup of freshly brewed coffee to be added to the batter. You won't taste it in the finished cake; the coffee is there to intensify the flavor of the chocolate.

Ingredients

  • ½ cup (1 stick) unsalted butter, cut into small pieces, plus more for pans

  • 4 ounces unsweetened chocolate, chopped

  • 2 cups granulated sugar

  • 1 ½ cups all-purpose flour, (spooned and leveled)

  • ¾ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup sour cream

  • 2 large eggs

  • 1 cup strong coffee, cooled

  • 1 package (12 ounces) semisweet chocolate chips, (2 cups)

  • 6 tablespoons unsalted butter, cut into small pieces

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

  • 2 ½ cups confectioners' sugar

  • cup milk

Directions

  1. Make cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans. Line bottom of pans with parchmentpaper rounds; butter parchment. Set pans aside.

  2. Heat butter and chocolate in a bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.

  3. In a medium bowl, whisk together granulated sugar, flour, baking soda, and salt. In a large bowl, combine sour cream and eggs; whisk in coffee. Gradually add dry ingredients then chocolate mixture, stirring until just combined. Divide batter equally among prepared pans.

  4. Place pans on same rack in oven; bake, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes. Cool in pans 10 minutes; run a knife along edge of cakes, then invert onto a wire rack to cool completely before frosting.

  5. Make frosting: Heat chocolate and butter in a mixer bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.

  6. With mixer on low speed, add vanilla and salt. Gradually add confectioners' sugar and milk in alternating batches; beat until smooth. Let stand 5 minutes.

  7. To frost cake, place a cake layer bottom side up, on a serving plate (tuck strips of waxed or parchment paper under edge of cake), spread about 3/4 cup frosting over the top. Place the other cake layer on top; cover assembled cake with remaining frosting.

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