Double Chocolate Layer Cake
Total Time
2 hours
Rating
5 out of 5 stars
(0)
Ingredients
12-14 servings
- 1 1/2 cups (355 ml) very hot brewed coffee
- 3 ounces (85 grams) semi-sweet chocolate, coarsely chopped
- 3 cups (600 grams) granulated sugar
- 1 1/4 teaspoons fine sea or table salt
- 3/4 cup (175 ml) vegetable or another neutral oil
- 1 1/2 cups (355 ml) well-shaken buttermilk
- 3/4 teaspoon vanilla
- 3 large eggs
- 2 1/2 cups (315 grams) all-purpose flour
- 1 1/2 cups (approx. 130 grams; weights vary between brands) unsweetened cocoa powder (not Dutch process)
- 2 teaspoons (10 grams) baking soda
- 3/4 teaspoon (4 grams) baking powder
- 1 pound (455 grams) semisweet chocolate
- 1 cup (235 ml) heavy cream
- 2 tablespoons (25 grams) sugar
- 2 tablespoons (40 grams) light corn syrup
- 1/2 stick (1/4 cup or 55 grams) unsalted butter
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Preparation
Step 1
Preheat oven to 300°F and grease two 10×2-inch round cake pans. Line bottoms with parchment paper.
Step 2
Place chopped chocolate in a large bowl and pour hot coffee over it. Let sit for 4 to 5 minutes, then whisk until smooth.
Step 3
Whisk in sugar, salt, oil, buttermilk, and vanilla until combined. Whisk in eggs, one at a time.
Step 4
Sift flour, cocoa, baking soda, and baking powder into the bowl and whisk until smooth.
Step 5
Divide batter between two pans and bake in the middle of the oven until a toothpick inserted in the center comes out clean, about 1 hour to 1 hour and 10 minutes.
Step 6
Cool layers in pans for 5 to 10 minutes, then invert onto racks and cool completely.
Step 7
For the frosting, finely chop chocolate. Bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
Step 8
Remove from heat, add chocolate, and whisk until melted. Add butter and whisk until smooth.
Step 9
Cool frosting until spreadable, stirring occasionally. Spread frosting between cake layers and over top and sides.
Step 10
Cake layers can be made a day ahead and kept at room temperature, wrapped well in plastic wrap.
Step 11
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Chef's notes
This cake is known for its almost perfectly flat layers, needing no trimming for a neat final look.
For a child-friendly version, use decaf coffee.
The cake can be kept longer in the freezer and frosted cake keeps for 3 days in the fridge.
