Holiday Four Layer Chocolate Cake
Updated: Dec 27, 2020
This is the darkest , moist, rich, incredibly decadent and SERIOUSLY best chocolate cake I’ve EVER tasted!
In this recipe both coffee and buttermilk are used. If your not fond of the taste of coffee with chocolate, it can be omitted. Buttermilk plays two important roles in this recipe. In addition to adding an subtle tang, the acid in the buttermilk helps keep this cake incredibly moist.
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- Heat oven to 350°F.
- Grease and flour two 9-inch round baking pans / Set aside. - In the bowl of a stand
mixer fitted with the whisk attachment or in a large bowl with an electric mixer,
combine the sugar, flour, cocoa(s), baking soda, baking powder and salt.
- Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee,
oil and vanilla.
- Beat on medium speed for about two minutes; the batter will be thin. Pour batter
evenly into prepared pans.
- Bake in preheated oven for 30 to 35 minutes until wooden toothpick inserted in center
comes out clean.
- Cool 10 minutes; remove from pans to wire racks.
- Cool completely.
- Frost as desired.
Chocolate Ganache Frosting
- 8 oz. semi sweet chocolate
- 3/4 cups heavy whipping cream
- 2 tablespoons butter
- In a heat proof bowl, place semi sweet chocolate.
- Heat cream and butter in a heavy sauce pan until cream mixture reaches boiling
point, without actually boiling. As soon as small bubbles form on edge of cream.
Remove from heat and pour over chocolate. Stir gently without over stirring to avoid incorporating air into the mixture. Let stand at room temperature for 1 -2 hours,
occasionally stirring. until ganache firms up enough to spread. You can sped up
' cooling process by placing in \ refrigerator, but be very careful to check every 5
minutes and stir to prevent ganache from becoming too stiff.
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