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Double Chocolate Layer Cake Recipe

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This recipe for Double Chocolate Layer Cake, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alma Angotti
Added: Saturday, October 4, 2008


For Cake:

3 oz. fine quality semi-sweet chocolate like Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 tsp baking soda
3/4 tsp baking powder
1 1/2 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting:

1 lb fine -quality semi-sweet chocolate (like Callebaut) (I use chips - it's easier than chopping)
1 cup heavy cream
2 tbsp sugar
2 tbsp light corn syrup
1/2 stick unsalted butter (1/4 cup)

Special equipment - 2 10" X 2" round cake pans

Preheat oven to 300 and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and combine in a bowl with hot coffee.
Let mixture stand, stirring occasionally until chocolate is melted.
In another large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder and salt.

In another bowl, or a stand mixer, beat eggs with an electric mixer until thickened slightly and lemon colored (about 3 minutes with a stand mixer or 5 minutes with a hand-held).
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 the middle of oven until a tester inserted in center comes out clean, about 1 hour to 1 hour 10 minutes. It is easy to overbake. Be careful.

Make frosting:
In a sauce pan, combine bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add finely chopped chocolate (or chips), whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (I find you have to put it in the refridgerator for a while),

Frost Cake
Cake keeps covered and chilled for 3 days. Bring to room temperature before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
about 3 hours
Personal Notes:
Personal Notes:
This cake is a lot of work, but honestly it is worth it. Everyone who has had it agrees that it is the best chocolate cake recipe we have tried. It's from Gourmet magazine.




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