Double Chocolate Layer Cake Recipe

Posted by
Rate It!
Double Chocolate Layer Cake
Add your photo!
Ingredients
19
Count
Nutrition
8696
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Make cake layers: Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
  2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
  4. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
  5. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
  6. Make frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
  7. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.
  8. Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
  9. Raspberry Filling:
  10. 2 10-ounce bag frozen raspberries, thawed
  11. 1/2 cup sugar
  12. 2 tablespoons cornstarch
  13. Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.
  14. Let it cool complete before spreading it thinly over three layers.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8696.04 Kcal (36409 kJ)
Calories from fat 4577.49 Kcal
% Daily Value*
Total Fat 508.61g 782%
Cholesterol 1006.85mg 336%
Sodium 6219.08mg 259%
Potassium 5670.35mg 121%
Total Carbs 1092.52g 364%
Sugars 719.93g 2880%
Dietary Fiber 84.33g 337%
Protein 112.65g 225%
Vitamin C 1.2mg 2%
Vitamin A 1.1mg 38%
Iron 40.6mg 226%
Calcium 1177.4mg 118%
Amount Per 100 g
Calories 322.83 Kcal (1352 kJ)
Calories from fat 169.94 Kcal
% Daily Value*
Total Fat 18.88g 782%
Cholesterol 37.38mg 336%
Sodium 230.88mg 259%
Potassium 210.51mg 121%
Total Carbs 40.56g 364%
Sugars 26.73g 2880%
Dietary Fiber 3.13g 337%
Protein 4.18g 225%
Iron 1.5mg 226%
Calcium 43.7mg 118%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 215.5
    Points
  • 253
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top