Beattys Double Chocolate Layer Cake

The most awesome chocolate cake you’ll ever try. With a touch of coffee to make it extra special, you’ll make this recipe all the time!

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Beatty's Double Chocolate Layer Cake
The most awesome chocolate cake you'll ever try. With a touch of coffee to make it extra special, you'll make this recipe all the time!
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6794 calories
859 g
1064 g
377 g
70 g
167 g
1951 g
5362 g
633 g
8 g
187 g
Nutrition Facts
Serving Size
1951g
Amount Per Serving
Calories 6794
Calories from Fat 3304
% Daily Value *
Total Fat 377g
580%
Saturated Fat 167g
837%
Trans Fat 8g
Polyunsaturated Fat 32g
Monounsaturated Fat 155g
Cholesterol 1064mg
355%
Sodium 5362mg
223%
Total Carbohydrates 859g
286%
Dietary Fiber 37g
150%
Sugars 633g
Protein 70g
Vitamin A
132%
Vitamin C
6%
Calcium
89%
Iron
112%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the Cake
  1. 1 3/4 cups all-purpose flour, plus more for dusting
  2. 2 cups sugar
  3. 3/4 cup unsweetened cocoa powder
  4. 2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. 1 teaspoon kosher salt
  7. 1 cup buttermilk
  8. 1/2 cup vegetable oil
  9. 2 large eggs
  10. 1 teaspoon pure vanilla extract
  11. 1 cup freshly brewed hot coffee
For the Frosting
  1. 6 ounces semisweet chocolate, coarsely chopped
  2. 2 sticks (1/2 pound) unsalted butter, at room temperature
  3. 1 large egg yolk
  4. 1 teaspoon pure vanilla extract
  5. 1 cup plus 1 tablespoon confectioners’ sugar, sifted
  6. 1 tablespoon instant coffee granules
MAKE THE CAKE
  1. Preheat the oven to 350°.
  2. 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.
  3. 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.
  4. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla.
  5. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
  6. Pour the batter into the prepared pans.
  7. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
  8. 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.
MAKE THE FROSTING
  1. In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted.
  2. Stir until completely melted, then set aside to cool to room temperature.
  3. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy.
  4. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl.
  5. At low speed, slowly beat in the confectioners’ sugar, about 1 minute.
  6. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
  7. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
  8. Set a cake layer on a plate with the flat side facing up.
  9. Evenly spread one-third of the frosting over the cake to the edge.
  10. Top with the second cake layer, rounded side up.
  11. Spread the remaining frosting over the top and side of the cake.
  12. Refrigerate for at least 1 hour before slicing.
Beta Nutrition
calories
6794
fat
377g
protein
70g
carbs
859g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/