All-The-Stops-Out Chocolate Cake Recipe

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All-The-Stops-Out Chocolate Cake
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Ingredients
17
Count
Nutrition
1060
Calories
Total time
2940
Minutes
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Ingredients:

Directions:

  1. Adjust oven racks to the middle and bottom positions. Heat oven to 350°F
  2. Spray three 9-inch round pans with cooking spray. Line bottom of pans with parchment paper rounds; spray with cooking spray.
  3. In a 3-quart saucepan, heat coffee and butter over medium heat until butter melts and mixture just comes to a boil. Remove from heat and add cocoa. Beat with wire whisk until there are no lumps; set aside and cool 5 minutes.
  4. In a very large bowl; beat flour, sugar, brown sugar, baking soda, and salt with a wire whisk. Pour coffee mixture over dry ingredients and stir just until no dry flour mixture is visible. In a small bowl, beat eggs and egg yolk with wire whisk. Add to flour mixture, beating well. Stir in sour cream and 2 teaspoons vanilla until well mixed. Batter will be thin and watery.
  5. Pour batter into pans. (Batter will nearly reach top of pans.) Carefully place pans in oven, 2 on the bottom rack and 1 in the middle. Bake 45 to 50 minutes or until cake tester or toothpick inserted in center comes out clean and top of cake is no longer wobbly. Cool on wire racks, about 10 minutes. Invert cake layers onto wire racks and remove parchment paper. Cool completely, about 1 hour. (Layers are easier to handle when cold, so you may want to wrap them in plastic wrap and refrigerate 8 to 12 hours before frosting.).
  6. In a large bowl, place chopped chocolate and set aside. In a 4 quart saucepan, heat whipping cream and corn syrup to a simmer over medium heat. Remove from heat and add 2 teaspoons vanilla. Pour mixture over chocolate and cover bowl with plastic wrap; let stand 5 minutes. Remove plastic wrap and beat with wire whisk until chocolate is smooth. Cover bowl with plastic wrap and chill for 30 minutes. Stir well and refrigerate 30 minutes longer. Continue to stir every 30 minutes until icing is spreadable, about 2 hours total.
  7. Place about 2 tablespoons icing in center of serving plate or stemmed cake plate. Place 1 layer on plate and spread approximately 1 1/2 cups icing to edge of layer. Top with another layer and spread 1 1/2 cups icing to edge. Top with last layer. Frost side and top with remaining icing. Smooth top and side of cake. Use hands to liberally press coating into sides of cake filling in any bare spots.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1059.64 Kcal (4437 kJ)
Calories from fat 532.34 Kcal
% Daily Value*
Total Fat 59.15g 91%
Cholesterol 150.02mg 50%
Sodium 545.95mg 23%
Potassium 411.4mg 9%
Total Carbs 129.59g 43%
Sugars 79.31g 317%
Dietary Fiber 12.55g 50%
Protein 11.74g 23%
Vitamin C 0.5mg 1%
Vitamin A 0.3mg 9%
Iron 5.3mg 30%
Calcium 111mg 11%
Amount Per 100 g
Calories 364.4 Kcal (1526 kJ)
Calories from fat 183.07 Kcal
% Daily Value*
Total Fat 20.34g 91%
Cholesterol 51.59mg 50%
Sodium 187.75mg 23%
Potassium 141.48mg 9%
Total Carbs 44.57g 43%
Sugars 27.28g 317%
Dietary Fiber 4.32g 50%
Protein 4.04g 23%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 9%
Iron 1.8mg 30%
Calcium 38.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.3
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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