Chocolate-Chocolate Cake
My Chocolate-Chocolate Cake recipe produces a moist, flavorful cake layer paired with a decadent cocoa frosting for a match made in chocolate heaven.
Servings 12 servings
Ingredients
- 2 eggs separated, at room temperature
- 3 ounces Baker’s unsweetened baking chocolate
- 1 ¼ cup sugar divided use
- ⅔ cup plus 2 tablespoons milk
- 6 tablespoons butter room temperature
- 1 ½ cups cake flour sifted
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Cocoa frosting:
- 2 cups confectioner’s sugar more if needed
- 4 tablespoons cocoa
- 4 tablespoons butter melted
- 4 tablespoons strong hot coffee
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Grease and flour two 9-inch round cake pans. If desired, line the pans with greased and floured waxed paper.
- Separate the eggs. Lightly beat the yolks and set them aside. Beat the whites until stiff peaks form. Set the whites aside.2 eggs
- Combine in the top of a double boiler the baking chocolate, 4 tablespoons of sugar and 2 tablespoons of milk. Stir together over hot water until the chocolate is completely melted.3 ounces Baker’s unsweetened baking chocolate
- In a large mixing bowl (or in a stand mixer using the paddle attachment), cream the butter. Add the rest of the sugar, the beaten egg yolks, and the melted chocolate mixture. Stir well.1 cup sugar,6 tablespoons butter
- Sift together the dry ingredients and add them to the wet ingredients, alternating with the rest of the milk.2/3 cup milk1 ½ cups cake flour, 3 teaspoons baking powder, ½ teaspoon salt
- Fold in the stiffly beaten egg whites and the vanilla.1 teaspoon vanilla extract
- Pour the cake batter into the prepared pans. Bake for 20 minutes or until the layers begin to pull away from the sides of the pans. Check for doneness with a cake tester. Take care not to overbake so the layers do not become dry.
- Remove pans from the oven and place on wire racks to cool for 10 minutes.
- Remove the layers from the pans (peel off the waxed paper if you used it) and finish cooling completely on the racks. Frost when the layers are completely cool.
- Sift the powdered sugar and cocoa into a medium-size mixing bowl.2 cups confectioner’s sugar, 4 tablespoons cocoa
- Add the melted butter and enough coffee to make a good spreading consistency.4 tablespoons butter, 4 tablespoons strong hot coffee
- Beat well with a wire whisk or electric mixer.
- Stir in the vanilla.1 teaspoon vanilla extract
- Place one cake layer on a plate or cake pedestal. Spread a layer of frosting on the cake layer. Top with the second layer. Use the remaining frosting to cover the top and sides of the cake.
Notes
- Make sure the eggs, butter, and milk are at room temperature.
- To check whether the layers are done, insert a cake tester or toothpick in the center of the cake. It should come out clean or with a few moist crumbs attached, but no wet batter.
- Keep leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerating, bring back to room temperature before serving. May be frozen for up to 3 months. Thaw overnight in the refrigerator and allow it to come to room temperature before serving.
Nutrition
Serving: 1 | Calories: 281kcal | Carbohydrates: 57g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 305mg | Potassium: 135mg | Fiber: 2g | Sugar: 22g | Vitamin A: 353IU | Calcium: 93mg | Iron: 2mg
