Double Chocolate Layer Cake

A dessert of hot brewed coffee, unsweetened cocoa powder and eggs, baked. serves 12.

⏱ — · medium · 🍽 serves 12

Ingredients

• 3 oz. fine-quality semisweet chocolate such as Callebaut
• 1½ cups hot brewed coffee
• 3 cups sugar
• 2½ cups all-purpose flour
• 1½ cups unsweetened cocoa powder (not Dutch process)
• 2 tsp. baking soda
• ¾ tsp. baking powder
• 1¼ tsp. salt
• 3 large eggs
• ¾ cup vegetable oil
• 1½ cups well-shaken buttermilk
• ¾ tsp. vanilla extract
• 1 pound fine-quality semisweet chocolate such as Callebaut
• 1 cup heavy cream
• 2 Tbsp. sugar
• 2 Tbsp. light corn syrup
• ½ stick (¼ cup) unsalted butter
• two 10- by 2-inch round cake pans

Steps

1. Preheat oven to 300°F. and grease pans. Line bottoms with rounds of parchment paper and grease paper.
2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
4. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
5. Finely chop chocolate. In a 1½- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
6. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
7. Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving. Editor’s note: This recipe was first printed in the March 1999 issue of ‘Gourmet.’