Double layer chocolate cake

Recipe by Ina Garten. Incredibly easy to make and absolutely delicious. I think this will be my standard chocolate cake from now on. I only made slight changes to it. Here’s a good website for conversions if you don’t have cups at home.
Ingredients for the CAKE
1 ¾ cups all-purpose flour, plus more for dusting
1 cup sugar
1 cup soft light brown sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs (or three normal sized ones)
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
½ cup of dark chocolate chips (optional)
Ingredients for the FROSTING
6 ounces semisweet chocolate, coarsely chopped
2 sticks (1/2 pound) unsalted butter, at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup plus 1 tablespoon confectioners’ sugar, sifted
1 tablespoon instant coffee granules
Preheat the oven to 350°F or 180°C or gas mark 6. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess. (I only have one round cake pan so my cake baking took a while)
In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
Note: I don’t have a kitchen machine. I only have electric whisks. In this case, I used good old fashioned elbow grease and just mixed it together with a cake spoon.
Pour the batter into the prepared pans. I sprinkled chocolate chips into the pan I wanted to use for the bottom layer. Bake for 35 minutes, or until a toothpick inserted in the centre of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
MAKE THE FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
I don’t have any comments to the frosting above as I haven’t really been able to quite manage good frosting for some reason. So, I went the express way and bought
2 x 450g pots Betty Crocker Chocolate Butter Cream Icing
100 grams of dark chocolate chips
1 teaspoon pure vanilla extract
2 tsp. instant coffee granules
Melt the chocolate chips over hot water in a bowl (make sure the bowl doesn’t touch the hot water). I don’t believe in melting chocolate in the microwave, sorry. Dissolve the instant coffee in a little hot water and add to the melted chocolate. Add the vanilla extract. Whisk until smooth. Let it cool down to room temperature. Empty both pots of icing into a bowl. Add the chocolate coffee mixture and mix it all together.
Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

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