Double Chocolate Layer Cake Recipe
Overview:
This indulgent Double Chocolate Layer Cake recipe, originating from Gourmet magazine, is a decadent dessert that promises to satisfy even the most discerning sweet tooth. Perfect for special occasions or as a delightful treat any day of the week, this cake features layers of moist chocolate cake generously frosted with a rich and creamy chocolate frosting. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress.
Recipe Details:
- Cook Time: 1 hour and 5 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour and 35 minutes
- Servings: 1 Cake
Ingredients:
- 3 cups brewed coffee
- 1 1/2 cups sugar
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoons salt
- 3 large eggs
- 2 cups buttermilk
- 3 teaspoons vanilla extract
- 3/4 cup heavy cream
- 1 1/4 cups sugar
- 3/4 cup light corn syrup
- 1 cup unsalted butter
- 1 cup finely chopped Callebaut semisweet chocolate (for cake)
- 1 cup finely chopped Guittard French-vanilla chocolate (for frosting)
Instructions:
Making the Cake Layers:
- Preheat Oven: Preheat your oven to 300°F (150°C) and grease two 10-inch x 2-inch round cake pans.
- Prepare Pans: Line the bottoms of the cake pans with rounds of wax paper and grease the paper.
- Prepare Chocolate Mixture: In a bowl, combine finely chopped Callebaut semisweet chocolate with hot brewed coffee. Let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- Combine Dry Ingredients: In a large bowl, sift together sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- Beat Eggs: In another large bowl, beat eggs with an electric mixer until thickened slightly and lemon colored, about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer.
- Incorporate Ingredients: Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture to the beaten eggs, beating until well combined. Then, add the sugar mixture and beat on medium speed until just combined.
- Divide Batter: Divide the batter evenly between the prepared cake pans.
- Bake: Bake in the middle of the preheated oven until a tester inserted in the center comes out clean, approximately 1 hour to 1 hour and 10 minutes.
- Cool: Allow the cake layers to cool completely in the pans on wire racks.
- Remove from Pans: Run a thin knife around the edges of the pans and invert the cake layers onto wire racks. Carefully remove the waxed paper.
- Storage: The cake layers can be made a day ahead and kept, wrapped well in plastic wrap, at room temperature.
Making the Frosting:
- Prepare Chocolate: Finely chop Guittard French-vanilla chocolate.
- Heat Cream Mixture: In a 1 1/2- to 2-quart saucepan, bring heavy cream, sugar, and light corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved.
- Incorporate Chocolate: Remove the pan from heat and add the chopped chocolate, whisking until the chocolate is melted.
- Add Butter: Cut the unsalted butter into pieces and add them to the frosting, whisking until smooth.
- Cool: Transfer the frosting to a bowl and allow it to cool, stirring occasionally, until it reaches a spreadable consistency. Depending on the chocolate used, it may be necessary to chill the frosting to achieve the desired consistency.
Assembling the Cake:
- Frost the Cake: Spread the chocolate frosting generously between the cake layers and over the top and sides of the cake.
- Storage: Store the frosted cake covered and chilled for up to 3 days.
- Serving: Before serving, bring the cake to room temperature for the best taste and texture.
Nutritional Information (Per Serving):
- Calories: 811.1
- Total Fat: 51.6g
- Saturated Fat: 24.8g
- Cholesterol: 85.1mg
- Sodium: 549.6mg
- Total Carbohydrates: 96.7g
- Dietary Fiber: 11.8g
- Sugars: 55.2g
- Protein: 13.7g
Recipe Notes:
- For the best results, use high-quality semisweet chocolate for both the cake and the frosting. However, feel free to experiment with different varieties to suit your taste preferences.
- Ensure that the cake layers are completely cooled before frosting to prevent the frosting from melting.
- To make ahead, you can prepare the cake layers in advance and freeze them until ready to use. Simply thaw them at room temperature before assembling the cake.
- This recipe yields one cake, perfect for sharing with friends and family or indulging in all by yourself. Enjoy every rich and chocolaty bite!
