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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%

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Kittencal's Best Deep Dark Chocolate Layer Cake

Recipe #78922 | 40 min | 10 min prep | add private note
KITTENCAL

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 (change servings and units)

Ingredients

FROSTING

Directions

  1. 1
    Set oven to 350 degrees F.
  2. 2
    Line bottoms of two buttered 9-inch round cake pans with parchment paper.
  3. 3
    In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
  4. 4
    Add in eggs, one at a time, beating well after each addition.
  5. 5
    Beat in vanilla and coffee granules.
  6. 6
    Sift together flour, cocoa, baking soda and salt in a bowl.
  7. 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. 8
    Divide batter between prepared pans.
  9. 9
    Bake for 30-35 minutes, or until cake tests done.
  10. 10
    Turn onto a rack and remove paper.
  11. 11
    Cool and frost.
  12. 12
    FOR FROSTING: Beat butter until creamy.
  13. 13
    Blend in cream and vanilla; beat until very smooth.
  14. 14
    Add the cocoa and icing sugar.
  15. 15
    Beat on high for 45 seconds.

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Featured Reviews for This Recipe

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From: nmj

On Mar 24, 2009

This recipe just didn't turn out right for me. It had an odd texture and an off taste. I did not make the icing so I cannot rate that part.

0 people found this review helpful

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  • reviewer icon

    From: Chef53Kathy

    On Mar 13, 2009

    Great recipe and you are a great cook! Thanks for all of the wondeful recipes you share with you 'Zaar buddies!!

    0 people found this review helpful

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  • reviewer icon

    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....

    7 people found this review helpful

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  • reviewer icon

    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!!

    6 people found this review helpful

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  • Read all 20 reviews

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