Double Chocolate Layer Cake

I don’t often use buttermilk in recipes because I never usually have any in the house, but since it does add a nice touch to the cake I do enjoy using it from time-to-time. This time I even thought, what the heck lets get some heavy cream too and make this cake even more luxurious. The things you can achieve with a little planning! The cake is a Devil’s Food cake, which is very moist and rich. I had to do a bit of leveling before I layered the cake and it was just so soft, that we all ended up eating the scraps first while I was frosting the cake! Frankly I’m not a huge American buttercream fan but this one just has the perfect ratios; it’s smooth and just the right amount of sweetness.
double-layer-cake
RECIPE:
Servings: 1 8×8″ cake with 2 layers
Ingredients:
For the Cake batter:
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs, at room temperature
3/4 cup buttermilk, at room temperature
1/4 cup plain yogurt, at room temperature
1/2 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup strong brewed coffee, hot
For the Frosting:
3 sticks (354 grams) unsalted butter, softened to room temperature & cubed
2 cups powdered sugar
3/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
4 tablespoons heavy whipping cream

Directions:
For the Cake batter:
  1. Preheat the oven to 350° F. Grease two 8-inch cake pans, and butter/spray with cooking spray and dust with flour.
  2. Add the sugar to a medium size bowl and sift in the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In a separate bowl, beat together the eggs, buttermilk, yogurt, oil and vanilla, with an electric mixer until completely combined.
  4. Add the dry ingredients to the wet ingredients in 4 batches and mix fully. Add the hot coffee and mix until combined.
  5. Pour the batter evenly into the cake pans and bake for 25 minutes, or until toothpick comes out clean.
  6. Remove from oven and allow to cool for 15 minutes, before removing from the pans and placing on cooling rack. Allow to cool completely before frosting.

For the frosting:

  1. Add the butter to a mixing bowl and beat with an electric mixer until soft and fluffy (approx. 3-4 minutes).
  2. Stir in the powdered sugar with a spatula first to prevent it from blowing around and then use the electric mixer.
  3. Add the cocoa powder and vanilla and beat, scrapping down the sides as needed.
  4. Pour in the heavy cream and whip the frosting for another 3-4 minutes until completely smooth and fluffy.

To layer the cake:

  1.  Level the cakes as required. Then place one of the cakes on a plate or cake stand. With a spatula, spread about one-third of the frosting on top and then place the second layer on top of it making sure that it is completely centered.
  2. Lightly spread a thin layer of frosting over the entire cake and place in the fridge for 10 minutes. If you want to pipe a design the cake, then set aside as much frosting as you need (I used about a 1/2 cup for this design). Remove cake from the fridge and place the remaining frosting on top of the cake and work it down across all sides, until evenly spread. Decorate as you like.
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