Double Chocolate Layer Cake
Ina Garten adds buttermilk to her chocolate cake recipe to keep it moist and light. A bit of coffee in the cake and frosting keeps the sweetness in check.
Ingreadient :
Cake
- Butter, for greasing the pan
- 1 3/4 cups all-purpose flour, plus more for dusting
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Frosting
- 6 ounces semisweet chocolate, coarsely chopped
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup plus 1 tablespoon powdered sugar, sifted
- 1 tablespoon instant coffee granules
- 2 teaspoons hot water
Direction :
Cake
- Butter, for greasing the pan
- 1 3/4 cups all-purpose flour, plus more for dusting
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Frosting
- 6 ounces semisweet chocolate, coarsely chopped
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup plus 1 tablespoon powdered sugar, sifted
- 1 tablespoon instant coffee granules
- 2 teaspoons hot water
