Decadent Chocolate Layer Cake
Ingredients:
For the chocolate cake:
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup hot water
For the chocolate buttercream frosting:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
For the chocolate ganache (optional glaze):
4 oz semi-sweet chocolate, chopped
1/2 cup heavy cream
Preparation:
* Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9x13 inch rectangular pan.
* In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
* In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
* Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Gradually add the hot water and mix until the batter is smooth. The batter will be thin.
* Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes for round pans, or 35-40 minutes for a rectangular pan, or until a wooden skewer inserted into the center comes out clean.
* Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
* While the cakes cool, prepare the chocolate buttercream. In a large bowl, beat the softened butter with an electric mixer until creamy.
* Gradually add the sifted powdered sugar and cocoa powder, alternating with splashes of heavy cream, beating until smooth and fluffy. Add the vanilla extract and salt and beat for another minute. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.
* Once the cakes are completely cool, level them if necessary. Place one cake layer on a serving plate. Spread a generous amount of chocolate buttercream over the top. Place the second cake layer on top and spread more frosting. If using a rectangular cake, simply frost the top.
* If making ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then whisk until smooth and glossy. Let cool slightly before pouring over the cake for an extra glaze.
* Frost the sides of the cake with the remaining buttercream. Decorate as desired.
Keywords: chocolate cake, layer cake, chocolate dessert, homemade cake, baking, rich chocolate
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