Double Chocolate Layer Cake Recipe

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Double Chocolate Layer Cake
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Ingredients
17
Count
Nutrition
490
Calories
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Ingredients:

  • 3 oz fine-quality semisweet chocolate such as callebaut
  • 1 1/2 cups hot brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups well-shaken buttermilk
  • 3/4 tsp vanilla
  • 1 lb fine-quality semisweet chocolate such as callebaut
  • 2 tbsp sugar
  • 1/2 stick (1/4 cup) unsalted butter

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. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 490.26 Kcal (2053 kJ)
Calories from fat 252.02 Kcal
% Daily Value*
Total Fat 28g 43%
Cholesterol 80.54mg 27%
Sodium 481.16mg 20%
Potassium 267.38mg 6%
Total Carbs 60.79g 20%
Sugars 33.78g 135%
Dietary Fiber 4.34g 17%
Protein 6.67g 13%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 2mg 11%
Calcium 48.5mg 5%
Amount Per 100 g
Calories 329.11 Kcal (1378 kJ)
Calories from fat 169.18 Kcal
% Daily Value*
Total Fat 18.8g 43%
Cholesterol 54.06mg 27%
Sodium 323mg 20%
Potassium 179.49mg 6%
Total Carbs 40.81g 20%
Sugars 22.68g 135%
Dietary Fiber 2.91g 17%
Protein 4.48g 13%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 1.4mg 11%
Calcium 32.6mg 5%

* 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

  • 11.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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