A Very, Very Chocolate Chocolate Layer Cake

Name: A Very, Very Chocolate Chocolate Layer Cake
Cuisine: American
Ingredients: For the chocolate cake; 1 1/2 cups ap flour; 3/4 cup unsweetened cocoa; 1 1/2 cups granulated sugar; 1 1/4 tsp baking soda; 3/4 tsp baking powder; 1 tsp kosher salt; 3/4 cup buttermilk; 1/2 cup water; 1/4 cup canola oil; 1 tblsp espresso powder; 2 eggs; 1 tsp vanilla; For the chocolate buttercream frosting; 3 sticks softened butter; 1 cup unsweetened cocoa; 1/2 cup whole milk; 1/2 tsp kosher salt; 1 tblsp espresso powder; 5 cups confectioners sugar; 1 tsp vanilla

Jim Kennedy @jimkmaus

Can you say moist? Followed by yum? The smooth chocolate buttercream frosting followed by the moist chocolate texture of the cake spreading its way across your tongue make this a go-to for any chocoholics in your family.

A Very, Very Chocolate Chocolate Layer Cake

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Jim Kennedy @jimkmaus

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For the chocolate cake
1 1/2 cupsap flour
3/4 cupunsweetened cocoa
1 1/2 cupsgranulated sugar
1 1/4 tspbaking soda
3/4 tspbaking powder
1 tspkosher salt
3/4 cupbuttermilk
1/2 cupwater
1/4 cupcanola oil
1tblsp espresso powder
2eggs
1 tspvanilla
For the chocolate buttercream frosting
3 stickssoftened butter
1 cupunsweetened cocoa
1/2 cupwhole milk
1/2 tspkosher salt
1tblsp espresso powder
5 cupsconfectioners sugar
1 tspvanilla

Cooking Instructions

1

Cake
2

Preheat oven to 325
3

Prepare 9 inch cake pans by buttering, lining bottom with parchment and then buttering and dusting with flour
4

Sift the cocoa and flour together and then add the rest of the dry ingredients. Mix well
5

Add eggs one at a time
6

Add buttermilk, oil and water
7

Add espresso powder and vanilla
8

Pour into pans evenly and bake for 22-28 minutes
9

Remove from oven, place on cooling rack. Let cool in pans for 15 minutes and then turn out onto cooling rack, then remove parchment rounds
10

Let cool completely and frost with chocolate frosting
11

Frosting
12

Pour cocoa into mixer bowl and blend to break up lumps
13

Add butter and cream thoroughly, about 3 minutes
14

Add salt and espresso powder. Blend completely
15

Add sugar one cup at a time on low speed. After each addition of sugar add a little of the milk. Scrape down sides of bowl and turn speed to high for one minute
16

Repeat with remaining sugar and milk
17

Add vanilla and blend thoroughly. Add additional milk if needed
18

Frost cake, refrigerate for an hour to set icing.
19

Serve with chocolate ice cream, just because

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Jim Kennedy @jimkmaus

on August 15, 2018 13:02

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