Ingredients
-
-
3
-
1 1/2
-
3
-
2 1/2
-
1 1/2
-
2
-
3/4
-
1 1/4
-
3
-
-
-
-
-
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
|
Make Cake Layers: Preheat Oven to 300f and Grease Pans. |
|
2
Done
|
Line Bottoms With Rounds of Wax Paper and Grease Paper. |
|
3
Done
|
Finely Chop Chocolate and in a Bowl Combine With Hot Coffee. |
|
4
Done
|
Let Mixture Stand, Stirring Occasionally, Until Chocolate Is Melted and Mixture Is Smooth. |
|
5
Done
|
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
|
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. |
