Ingredients
-
-
3
-
1 1/2
-
3
-
2 1/2
-
1 1/2
-
2
-
3/4
-
1 1/4
-
3
-
3/4
-
1 1/2
-
3/4
-
-
1
Directions
Double Chocolate Layer Cake, This recipe came from Gourmet magazine, and was posted in reply to a message board request Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either Use 2 10-inch x 2-inch round cake pans, The recipe doesn’t say how many and what size cake pans to use
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Steps
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1
Done
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Make Cake Layers: Preheat Oven to 300f and Grease Pans. |
|
2
Done
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Line Bottoms With Rounds of Wax Paper and Grease Paper. |
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3
Done
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Finely Chop Chocolate and in a Bowl Combine With Hot Coffee. |
|
4
Done
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Let Mixture Stand, Stirring Occasionally, Until Chocolate Is Melted and Mixture Is Smooth. |
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5
Done
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Into a Large Bowl Sift Together Sugar, Flour, Cocoa Powder, Baking Soda, Baking Powder, and Salt. |
|
6
Done
|
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). |
|
7
Done
|
Slowly Add Oil, Buttermilk, Vanilla, and Melted Chocolate Mixture to Eggs, Beating Until Combined Well. |
|
8
Done
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Add Sugar Mixture and Beat on Medium Speed Until Just Combined Well. |
|
9
Done
|
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. |
|
10
Done
|
Cool Layers Completely in Pans on Racks. |
|
11
Done
|
Run a Thin Knife Around Edges of Pans and Invert Layers Onto Racks. |
|
12
Done
|
Carefully Remove Waxed Paper. |
|
13
Done
|
Cake Layers May Be Made 1 Day Ahead and Kept, Wrapped Well in Plastic Wrap, at Room Temperature. |
|
14
Done
|
Make Frosting: Finely Chop Chocolate. |
|
15
Done
|
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. |
