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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (230g) Recipe makes 10 servings |
||
| Calories 847 | ||
| Calories from Fat 394 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.8g | 67% | |
| Saturated Fat 26.6g | 132% | |
| Monounsaturated Fat 11.5g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 173mg | 57% | |
| Sodium 703mg | 29% | |
| Potassium 373mg | 10% | |
| Total Carbohydrate 110.8g | 36% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 81.0g | ||
| Protein 9.5g | 19% | |
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By: MizzNezz
The Best Deep Dark Chocolate Layer Cake on the Planet!
By: KITTENCAL
Dec 14, 2003
The recipe title says it all, I have tryed hundreds of chocolate layer cake recipes over the years, this one stands alone it's a fantastic rich, moist chocolate cake that tastes more like chocolate fudge than a cake, it is a chocolate cake you will be making again and again! --- I have also made this using room temperature Crisco butter-flavor shortening in place of butter --- to take this to yet another level add in 2-3 tablespoons of your favorite liqueur in place of the vanilla, I like Kahlua! --- also see my Kittencal's Chocolate Buttercream Frosting/Icing
SERVES 10 , 2 9inch round cakes
Ingredients
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 3 eggs
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla (or use 2-3 tablespoons favorite liqueur)
- 1 teaspoon instant coffee granules
- 2 cups all-purpose flour
- 1 cup cocoa powder (sifted)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
FROSTING
- 1 cup softened butter
- 1/3 cup whipping cream (unwhipped)
- 1 teaspoon vanilla
- 1 cup cocoa
- 4 cups icing sugar
Directions
1
Set oven to 350 degrees.2
Line bottoms of two buttered 9-inch round cake pans with parchment paper.3
In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).4
Add in eggs, one at a time, beating well after each addition.5
Beat in vanilla and coffee granules.6
Sift together flour, cocoa, baking soda and salt in a bowl.7
Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.8
Divide batter between prepared pans.9
Bake for 30-35 minutes, or until cake tests done.10
Turn onto a rack and remove paper.11
Cool and frost.12
FOR FROSTING: Beat butter until creamy.13
Blend in cream and vanilla; beat until very smooth.14
Add the cocoa and icing sugar.15
Beat on high for 45 seconds.
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- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Faye Tyler
On Jun 24, 2008
Yum!! definitely easily as good as any bought from a coffee shop. I blew my diet and will no doubt have to be wrestled from eating the last piece.
From: ColCadsMom
On Mar 29, 2008
First, I have to say this rating doesn't include the frosting, because I used a different one. That said, this cake is fabulous! It truly has a deep, rich flavor that isn't too sweet. If using 8 inch pans, there is even enough batter to make 3 layers!!!!! I used 1/3 of the recipe, cut it in half, and layered it with Heath ice cream softened, spread in the same 8 inch pan, and then frozen again, then topped with Kittencal's Chocolate Buttercream Frosting/Icing. Heaven. Just Heaven!
From: Kay Demonbren
On May 10, 2004
I made this yesterday to take to the Mother's Day get together for my S.O.'s mom and grandmother (Nino and Nanny, respectively). To say it went over well doesn't even begin to describe it. 7 people were sitting there with eyes rolled into the backs of their heads, saying, "mmmmm, chocolate". This cake was made exactly as written, and the only thing I would change, is a little less powdered sugar in the frosting (personal preference, everyone else loved it). I have to say this is one of the best chocolate cakes I've ever made. The texture was wonderful; dense and moist, full of flavor. There is one piece left and it's mine, all mine....
From: Liara
On Jun 14, 2004
This has to be the best chocolate cake I've ever made!!! I've thrown away all my other recipes. This was a really dense, moist and chocolatey cake. The only thing I changed was to use only 2 cups of powdered sugar for the frosting (we don't like sweet frosting). Thank you so much!!
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