We're continuing the unofficial cake day from the Facebook page today because why not? Today's recipe is a delicious chocolate layer cake with homemade chocolate frosting. The trick here is going to be using semisweet chocolate bars and not chips. The chips lack the moisture from the cocoa butter and don't melt as well.
- 1 1/2 cups hot, brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 16 ounces dark semisweet chocolate bars, finely chopped, reserve 3 oz.
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- 16 oz semisweet chocolate bars
- 8 tablespoons unsalted butter
- 1/3 cup sugar
- 2 tablespoons corn syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon table salt
- 1 1/4 cups heavy cream (cold)
For the cake, preheat the oven to 300° and grease the pans. Line the bottoms with rounds of wax paper and grease paper. Finely chop the 3 ounces of chocolate in a bowl and mix with the hot coffee. Let the mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
In a large bowl, sift in the sugar, flour, the rest of the finely chopped chocolate, baking soda, baking powder, and salt. In another large bow, beat the eggs with an electric mixer until thickened slighly about 3-5 minutes. Slowly add oil, buttermilk, vanilla, and melted chocolate and coffee mixture into the eggs until well combined. Add the sugar mixture and beat on medium speed until well blended. Divide the batter between two pans and bake in the middle of the oven about 1hour or 1 hour and 10 minutes.
Let the layers cool completely in pans on the racks. Run a thin knife around the edges of the pans and invert the layers onto racks, then remove wax paper to allow the cake to finish cool.
For the frosting, finely chop the 16 oz. of semisweet chocolate, then melt the chocolate in a heatproof bowl over a saucepan of barely simmering water. Make sure to stir occasionally until smooth. Remove from the heat and set aside. Meanwhile, heat the butter in a small saucepan over medium-low heat until melted. Increase the head to medium, add sugar, corn syrup, vanilla, and salt. Stir with a heatproof rubber spatula until the sugar is dissolved. This should take four to five minutes. Add the melted chocolate, butter mixture, and cream to a clean bowl and stir to thoroughly combine.
Place the bowl over an ice bath and stir constantly with a rubber spatula until the frosting is thick and just beginning to harden. This should take about 1 to 2 minutes, or until the frosting reaches 70°. Use a mixer with paddle attachments to beat on medium-high speed until the frosting is light and fluffy (1 to 2 minutes), then stir with a rubber spatula until completely smooth. Make sure to watch the temperature of the icing. Too cool and you end up with too hard of an icing. Too warm, and it doesn't set properly. You'll want to make sure it stays at 70°.
Frost the cake on the serving platter one layer at a time. To add flair, use any leftover chocolate and shave it over top the cake.