Double Chocolate Layer Cake Recipe

Topics: Cake, Butter, Milk Pages: 3 (615 words) Published: November 30, 2011
So, today I tried buddy’s cake recipe, but tweeked it to make it my own. I sifted all of my dry ingredients and added 1 extra egg yolk (for fat) and substituted vegetable oil for olive oil. These were better than the last recipe I tried, but next time I want to use buttermilk instead. Next, I will try the following:

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Double Chocolate Layer Cake
Gourmet | March 1999
Engine Co. No. 28, Los Angeles CA

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at a glance
main ingredients Chocolate
type Kid-Friendly, Cake
appears in this menu Kid's Birthday Bash
cooks’ tools
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yield: Serves 12 to 14
This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla...
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut

1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process) •2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut •1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment
two 10- by 2-inch round cake pans
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Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper. Finely chop chocolate and in a bowl combine with hot coffee....
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