Wednesday, 6 March 2013

Birthday Indulgence: Double Chocolate Layer Cake

So, it was my birthday on Tuesday. I'm officially 22 now. This should be a good year, full of new beginnings. I'm a college graduate now. I have a part time job. I'm beginning the lengthy process of apartment searching. In about a week I'll be starting culinary school (yikes!) It's sort of all kicking off.

But for now I'm still having some chill days, cooking, and enjoying time with my parents (and my cats). We're actually currently working on eating more healthily but sometimes you just need a cake.

A chocolate cake. In two layers. Slathered with ganache frosting.

Well, if you're gonna have a cake, you may as well go all the way. Just don't do it too often.

This is a pretty decadent cake. Rich and fudgy and tastes like chocolate rather than sugar. Which is really what a chocolate cake should be.

Double Chocolate Layer Cake
(adapted from a recipe on

3 oz. semi-sweet baker's chocolate
1 cup hot brewed coffee

2 cups + 2 tablespoons cake flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons salt

1 1/2 cups unsweetened cocoa powder
2 cups sugar

3 eggs + 1 extra yolk
1 1/2 cups buttermilk (shaken well)
3/4 cup vegetable oil
1 teaspoon vanilla extract

Prepare two, 9" cake pans by greasing them and lining the bottoms with a greased round of wax paper.

Preheat the oven to 300º F (149º C)

Chop up the chocolate and, in a medium-sized bowl, pour the hot coffee over it. Leave it to sit, stirring occasionally, until the mixture is all melted and smooth.

Whisk together the flour, baking powder, baking soda, and salt. Whisk the cocoa powder in a measuring cup to sift it and then whisk it into the flour mixture.

In a large bowl, beat the eggs until creamy yellow and fluffy (I used an electric mixture for a couple of minutes). Beat in the buttermilk, followed by the vegetable oil and then the vanilla extract. Add the coffee/chocolate mixture, making sure to scrape any chocolate smear from the sides of the bowl (waste not!) Mix thoroughly.

Beat in the sugar and start folding in the flour/cocoa mixture, a little at a time. Mix until just combined.

Pour the batter evenly into the two cake pans and bake in the preheated oven for about an hour (until a toothpick inserted in the center of each comes out clean)

Cool in the pans for at least 15 minutes and then remove to cooling racks to cool completely.

Ice with ganache frosting and enjoy in moderation!

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