Chocolate-Chocolate Cake
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5
3 reviews
Excellent
Chocolate-Chocolate Cake
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My Chocolate-Chocolate Cake recipe produces a moist, flavorful cake layer paired with a decadent cocoa frosting for a match made in chocolate heaven.
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Ingredients
- 3 ounces unsweetened baking chocolate baker’s
- 1 ¼ cup sugar divided use
- ⅔ cup milk 2 tablespoons quantity indicated
- 6 tablespoons butter room temperature
- 2 egg separated, at room temperature
- 1 ½ cups cake flour sifted
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Cocoa frosting:
- 2 cups confectioners' sugar more if needed
- 4 tablespoons cocoa powder
- 4 tablespoons butter melted
- 4 tablespoons coffee strong hot
- 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.
- 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.
- 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.
- Sift together the dry ingredients and add them to the wet ingredients, alternating with the rest of the milk.
- Fold in the stiffly beaten egg whites and the vanilla.
- 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.
- Add the melted butter and enough coffee to make a good spreading consistency.
- Beat well with a wire whisk or electric mixer.
- Stir in the vanilla.
- 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 achieve a smoother batter.
- Make sure the bowl and beaters are clean and dry when beating egg whites.
- 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 Information
Show Details
Serving
1
Calories
281kcal
(14%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
54mg
(18%)
Sodium
305mg
(13%)
Potassium
135mg
(3%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
353IU
(7%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 281kcal | 14% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 305mg | 13% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 353IU | 7% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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