Saucepan@saucepan · Shared this recipeFollowAmerican · dessertDouble Chocolate Layer CakeThis is a rich, moist double chocolate layer cake with a glossy ganache frosting, baked at a low temperature for flat, even layers.total2 hrservings13Original recipe on smittenkitchen.comKeep this recipeAdd a copy of Double Chocolate Layer Cake to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients13 servingsBack to 13 servings1.5 cups very hot brewed coffee3 ounces semi-sweet chocolate, coarsely chopped3 cups granulated sugar1.25 teaspoons fine sea or table salt0.75 cup vegetable or another neutral oil1.5 cups well-shaken buttermilk0.75 teaspoon vanilla3 large eggs2.5 cups all-purpose flour1.5 cups unsweetened cocoa powder (not Dutch process)2 teaspoons baking soda0.75 teaspoon baking powder1 pound semisweet chocolate1 cup heavy cream2 tablespoons sugar2 tablespoons light corn syrup0.5 stick unsalted butterStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 300°F. Grease two 10×2-inch round cake pans. Line bottoms with rounds of parchment paper and grease paper.2Step 2: Place chopped chocolate in a large bowl and pour hot coffee over it. Let sit together for 4 to 5 minutes, then whisk until chocolate is smooth.3Step 3: Whisk in sugar, salt, oil, buttermilk, and vanilla until combined. Whisk in eggs, one at a time.4Step 4: Sift flour, cocoa, baking soda, and baking powder into a second large bowl, or directly onto the top of the batter. Whisk until smooth.5Step 5: Divide batter between the two pans. Bake in the middle of the oven until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes.6Step 6: Run a thin knife around the edges of the pans and invert layers onto racks. Carefully remove the paper and cool layers completely.7Step 7: To make frosting: Finely chop the chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.8Step 8: Remove pan from heat and add chocolate, whisking until melted. Cut butter into pieces and add to frosting, whisking until smooth.9Step 9: Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.10Step 10: Spread frosting between cake layers and over top and sides.getsaucepan.com/r/f44c9956-44f9-42f4-84e6-27fc15225283 · Original: https://smittenkitchen.com/2007/07/double-chocolate-layer-cake/
