AnnieBee
Gold Member
- 1,341
Not particularly good for a show, but I just made this for the first time, and it is sooo good (and very easy!) that I wanted to share. I just made it for my DD's birthday, and we all loved it (see "baking today" thread, page 11, for a picture). It is very moist, and a little on the dense side, so if you like a very fluffy cake this is not for you... Although it contains a cup of coffee, you really don't taste it, so don't be put off by that! I did not use the recipe for the frosting (although it does sounds good), as I have a different recipe I like, and I didn't want to have to refrigerate because of the egg yolk. Let me know if you're interested in that recipe, it is super easy too (butter, icing sugar, cocoa, milk and melted choc-chips).
Barefoot Contessa Double Chocolate Layer Cake
INGREDIENTS
Cake
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
Directions
Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated. The batter will be VERY thin - it really does come out OK!!
Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
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 confectioners’ sugar, sifted
1 tablespoon instant coffee granules
In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
The frosting is enough to fill and do the top and sides. Refrigerate for at least 1 hour before slicing. The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.
Barefoot Contessa Double Chocolate Layer Cake
INGREDIENTS
Cake
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
Directions
Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated. The batter will be VERY thin - it really does come out OK!!
Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
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 confectioners’ sugar, sifted
1 tablespoon instant coffee granules
In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
The frosting is enough to fill and do the top and sides. Refrigerate for at least 1 hour before slicing. The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.
