DOUBLE CHOCOLATE LAYER CAKE
A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.
Provided by BBASSO
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
- Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
- Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
- Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.
Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g
DOUBLE CHOCOLATE LAYER CAKE RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 19
Steps:
- Make the Cake 1. Preheat oven to 350. Spray Baker's Joy onto two 8" round cake pans. if you don't have baker's Joy-Butter two 8" cake pans and lined with parchment, butter the paper. Dust the pans with flour, tapping out excess. 2.In the bowl on a standing mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until fully incorporated 3. Pour the batter in prepared pans. bake for 35 minutes or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool 30 minutes in the pan, gently run a knife around edges to help release the cake, then invert cakes onto a wire rack to cool completely. Peel off parchment paper if used Make the Frosting 1. In a microwave safe bowl, heat chocolate at high power in 30 second intervals, stirring,until most of the chocolate is melted. Stir until completely melted, then set aside to cool. 2.In the bowl of a Standing mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for one minute., scraping down the side of the bowl.At low speed , slowly beat in the confectioner's sugar, about 1 minute. If using the instant coffee- place instant coffee in a small bowl and add 2 tsp hot water to dissolve the coffee. Slowly beat in the coffee and cooled chocolate or just the cooled chocolate into the butter mixture until just combined To Assemble 1. set a cake layer onto a cake plate with the flat side facing up, evenly spread 1/3 of frosting over the cake to the edge.Top with second cake layer, rounded side up. Spread the remaining frosting over the top and sides of cake. refrigerate for at least one hour prior to slicing
DOUBLE-CHOCOLATE NO-TIME-TO-BAKE LAYER CAKE
No time to bake? No worries. We'll show you how to give a store-bought pound cake a scrumptious bakery-style makeover.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min.; stir in COOL WHIP.
- Cut cake into 3 horizontal layers.
- Stack cake layers on plate, filling each layer with 1/4 of pudding mixture. Frost top and sides of cake with remaining pudding mixture.
- Refrigerate 1 hour. Drizzle with chocolate.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
DOUBLE LAYER CHOCOLATE CAKE
Very rich, heavy, yet decadent cake. Better after sitting a day.
Provided by Cynthia_033
Categories Chocolate Cake
Time 1h55m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease two 10-inch round cake pans. Line with rounds of parchment paper, and grease the paper.
- Combine hot coffee and chocolate chips in a medium bowl; let stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- Sift sugar, flour, cocoa powder, baking soda, salt, and baking powder together into a large bowl.
- Beat eggs in another large bowl with an electric mixer until thickened slightly and lemon colored. Slowly mix in buttermilk, oil, and vanilla. Add melted chocolate-coffee mixture; beat until well combined. Add dry ingredients and beat on medium speed until well combined; don't overmix. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a tester inserted in the centers comes out clean, 60 to 70 minutes. Remove from the oven and place pans on a wire rack until completely cool, about 30 minutes. Run a thin knife around the edges of the pans and invert layers on to the racks. Remove parchment paper.
- Frost as desired, or wrap each layer securely in plastic wrap and keep at room temperature for up to 24 hours.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 68.8 g, Cholesterol 40.9 mg, Fat 15.8 g, Fiber 3.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 459.5 mg, Sugar 46.6 g
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DOUBLE CHOCOLATE CAKE WITH BUTTERCREAM FROSTING RECIPE
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- Whip the room-temperature butter on medium speed. Shift to low and add cocoa powder slowly, spoonfuls at a time, until fully incorporated. Still on low, add in the powdered sugar (also one spoonful at a time), alternating with the milk, to achieve desired consistency and taste. Then, beat on medium speed until very light and fluffy, another 3-5 minutes. Add in more sugar if consistency is too thin.
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- Preheat oven to 300°F. and grease pans or pan (see note above). Line pan or pans with round of parchment paper. Finely chop chocolate and in a bowl combine with boiling water or hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. (If you don’t feel like sifting, whisking is fine, too.)
- In another large bowl whisk egg vigorously until thickened slightly and lemon colored (about 3 minutes). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to egg, beating until combined well. Add sugar mixture and whisk until just combined. Divide batter between pans (or pan, see notes above) and bake in middle of oven until a tester inserted in center comes out clean, about 45 minutes for smaller pans, 55 minutes or longer for larger pans. Note: I simply touch with my finger, and if it feels mostly springy, I remove the pans from the oven.
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