Name: Dark Chocolate Layer Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 3 cups sugar -; 1-1/2 cups buttermilk -; 1-1/2 cups brewed coffee, cold -; 3 eggs -; 3/4 cup canola oil -; 3 ounces semisweet chocolate, melted -; 3/4 teaspoon vanilla extract -; 2-1/2 cups all-purpose flour -; 1-1/2 cups baking cocoa -; 2 teaspoons baking soda -; 3/4 teaspoon baking powder -; 1-1/4 teaspoon salt -; Frosting: -; 1 cup heavy whipping cream -; 2 tablespoons sugar -; 2 tablespoons light corn syrup -; 16 ounces semisweet chocolate, chopped -; 1/4 cup butter -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Dark Chocolate Layer Cake

1. 3 cups sugar -

2. 1-1/2 cups buttermilk -

3. 1-1/2 cups brewed coffee, cold -

4. 3 eggs -

5. 3/4 cup canola oil -

6. 3 ounces semisweet chocolate, melted -

7. 3/4 teaspoon vanilla extract -

8. 2-1/2 cups all-purpose flour -

9. 1-1/2 cups baking cocoa -

10. 2 teaspoons baking soda -

11. 3/4 teaspoon baking powder -

12. 1-1/4 teaspoon salt -

13. Frosting: -

14. 1 cup heavy whipping cream -

15. 2 tablespoons sugar -

16. 2 tablespoons light corn syrup -

17. 16 ounces semisweet chocolate, chopped -

18. 1/4 cup butter -

How to cook deliciously - Dark Chocolate Layer Cake

1. Stage

In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended.

2. Stage

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted.

4. Stage

Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.