Double Chocolate Layer Cake
The most reviewed recipe on Epicurious, this is classic birthday cake material. Using premium chocolate gives this cake subtle sweetness and a refined taste. But, if you’re on a budget, a more affordable option still gets the job done.
Recipe information
Yield
Makes 12 to 14 servings
Ingredients
FOR CAKE LAYERS
FOR GANACHE FROSTING
Preparation
MAKE CAKE LAYERS
Step 1
Preheat the oven to 300°F and grease 2 (10 by 2-inch) round cake pans. Line the bottoms with rounds of wax paper and grease the paper.
Step 2
Finely chop the chocolate and combine in a bowl with the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate is melted and mixture is smooth.
Step 3
Into a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer, beat the eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a handheld mixer).
Step 4
Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined well. Add the sugar mixture and beat on medium speed until just combined well. Divide the batter between the pans and bake in the middle of the oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool layers completely in pans on racks.
Step 5
Run a thin knife around the edges of the pans and invert the layers onto racks. Carefully remove the wax paper and cool the layers completely.
MAKE FROSTING
Step 6
Finely chop the chocolate. In a 1 1/2- to 2-quart saucepan, bring the cream, sugar, and corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Cut the butter into pieces and add to the frosting, whisking until smooth.
Step 7
Transfer the frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread the frosting between the cake layers and over the top and sides.
Step 8
The CAKE LAYERS may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Step 9
The CAKE keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
