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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (192g) Recipe makes 12 servings |
||
| Calories 695 | ||
| Calories from Fat 331 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.9g | 56% | |
| Saturated Fat 22.7g | 113% | |
| Monounsaturated Fat 9.9g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 144mg | 48% | |
| Sodium 587mg | 24% | |
| Potassium 420mg | 12% | |
| Total Carbohydrate 92.3g | 30% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 67.7g | ||
| Protein 8.0g | 16% | |
Kittencal's Best Deep Dark Chocolate Layer Cake
By: KITTENCAL
Dec 14, 2003
This will probably be the only layer cake you will ever use, it's a rich, moist chocolate cake that tastes more like chocolate fudge than a 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 12
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, sifted
Directions
1
Set oven to 350 degrees F.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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Featured Reviews for This Recipe
From: crazy but capable
On Aug 27, 2009
You've done it again!!! 
Fabulous recipe!! I used a small amount of espresso in place of instant coffee and took out a bit of buttermilk, and I ran out of light brown sugar, so I used dark, but this recipe gets 2 thumbs up! My 18 month old helped me make this as her first birthday cake for daddy. I'll always love this cake as such a sweet memory (no pun intended)!
From: Mama Wendy
On Jul 13, 2009
Loved it! Made a couple of adjustments - only made a half cake (didn't want a whole cake sitting around calling to me!!) so I used one egg which worked out fine. Also, did not have instant coffee granules so I boiled down some brewed coffee until it was really strong and used about two tablespoons. Reduced the amount of buttermilk slightly to account for the additional liquid. Used just a can of store bought icing but cake was great! Best homemade cake I think I have ever made! Thanks for another winner, Kittencal!
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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