Two-Chocolates Cake

Two-Chocolates Cake

Two-Chocolates Cake
Semi-sweet chocolate for the cake and French-vanilla chocolate for the icing! That's what makes this cake a guilty pleasure. If this doesn't satisfy your hankering for something chocolately, nothing will.
Print
SPONSORED:
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:

Ingredients
Cake:
3 oz. fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
1 1/2 cups unsweetened cocoa powder
2 1/2 cups all-purpose flour
2 tsp. baking soda
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
Icing:
1 lb. fine-quality semisweet chocolate
1 cup heavy cream
2 tbsp. sugar
2 tbsp. light corn syrup
1/2 stick (1/4 cup) unsalted butter

Methods/steps
Preheat oven to 300 degrees. Grease and flour pans and line bottoms with rounds of wax paper and grease paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. 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. 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. Make icing: 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. Transfer icing to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill icing to spreadable consistency); spread icing between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.