The Dessert Place: Chocolate Chocolate Cake
- Ready In:
- 3hrs 40mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
- 6 ounces unsalted butter (room temperature)
- 2 1⁄4 cups light brown sugar (packed)
- 3 large eggs (, room temperature)
- 3 ounces unsweetened chocolate (, melted and cooled ( THE BETTER THE CHOCOLATE, THE BETTER THE CAKE.)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda (BAKING SODA DOES NOT HAVE A FOREVER SHELF LIFE . IF IN DOUBT, BUY A NEW BOX)
- 3⁄4 teaspoon salt
- 1⁄2 cup buttermilk
- 1 cup water (boiling)
- 1⁄2 lb unsalted butter (room temperature)
- 2 tablespoons Crisco ((LIKE BAKING SODA, CRISO DOES NOT HAVE A FOREVER SHELF LIFE.)
- 4 cups confectioners' sugar
- 1⁄2 cup chocolate syrup
- 1 teaspoon salt
- 6 ounces unsweetened chocolate (, melted and cooled)
- 4 teaspoons vanilla extract (PURE)
- 2 large egg yolks (, room temperature)
- 4 teaspoons hot coffee (EVEN IF YOU HATE COFFEE, DO NOT LEAVE THIS OUT! THE ICING WILL NOT TASTE LIKE COFFEE!)
directions
- FOR CAKE
- Preheat oven to 350 degrees.
- Butter and flour two 8-inch cake pans, and set them aside.
- Using an electric mixer on medium speed, cream butter well and then add brown sugar.
- Continue to beat on medium, speed, adding eggs one at a time.
- Beat until the mixture is light and fluffy, about 5 minutes.
- Add melted, cooled chocolate and vanilla extract.
- Using a rubber spatula, scrape down the sides of the bowl to make sure all ingredients are well blended.
- In a separate bowl, combine the flour, baking soda and salt.
- Add these dry ingredients to the batter alternately with the butter milk.
- On low speed, stir in the boiling water.
- Scrape down the sides of the bowl again, and mix to incorporate. (TIP: DON’T OVERMIX AFTER FLOUR HAS BEEN ADDED.).
- NOTE: YES, THE BATTER IS RUNNY!
- Pour the batter evenly into the prepared cake pans.
- GENTLY “knock” the filled pans on the counter to evenly distribute batter.
- Bake on center rack in oven for approximately 35-40 minutes, or until a cake tester comes out clean.
- Let the layers cool on a wire rack for about 20 minutes before removing them from the pans.
- After they have cooled completely, frost them with the icing.
- FROSTING.
- Using an electric mixer on medium, cream the butter and shortening.
- Add half of the confectioners sugar, beat, scrape down the sides of the bowl with a rubber spatula.
- Add the chocolate syrup.
- Add the remaining sugar, the salt, and the melted chocolate.
- Scrape the bowl again, and mix on medium for 1 minute.
- In a small bowl, combine the vanilla extract with the egg yolks. Slowly, while whisking, stir in the hot coffee.
- Add this vanilla extract / egg mixture to the chocolate mixture.
- Beat mixture on high speed for about 2 minutes, or until the frosting is light a fluffy.
- Refrigerate icing for about 20 minutes before icing the cake.
- ENJOY!
- DO NOT REFRIGERATE THIS CAKE!
- STORE AT ROOM TEMPERATURE FOR SEVERAL DAYS OR FREEZE UNEATEN PORTION FOR ENJOYMENT AT A LATER TME.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Miss V
Snellville, Georgia