2 layer chocolate cake. The buttermilk keeps the cake moist and light, and the bit of coffee in the cake and frosting keeps the sweetness in check. So on my birthday, I decided to treat myself to a little a lot of chocolate cake with buttercream Completely unrelated to double chocolate cake (or maybe not, considering all those calories), I ran a half marathon this weekend! Mix the cocoa butter, eggs and sour cream thoroughly with the flour mixture.
I decided to go with a classic chocolate frosting that reminds me of a nostalgic celebration cake. In this video, Judy Parks of ChocolateBakery.com shows you how to assemble a two-layer chocolate cake and frost it with a nice butter-cream icing. She also. (Since this post "Two-Layer Chocolate Cake with Whipped Cocoa Buttercream" was written, I have updated my recipe plugin. You can cook 2 layer chocolate cake using 11 ingredients and 10 steps. Here is how you achieve that.
Ingredients of 2 layer chocolate cake
- You need 1 3/4 c of flour.
- Prepare 2 c of sugar.
- Prepare 3/4 c of cocoa powder.
- Prepare 2 t of baking soda.
- Prepare 1 t of baking powder.
- You need 1 t of salt.
- It’s 2 of eggs.
- It’s 8 oz of strong coffee.
- Prepare 1 c of buttermilk.
- Prepare 1/2 c of oil or butter.
- It’s 2 t of vanilla extract.
I no longer use Yummly, but I'd love to hear what you think of the recipe card below!) Excuse my twirly frosting. There's a story to it, but it's not one I'm going to tell you today 😛. Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water Place a cake layer on a platter. This is the most decadent chocolate cake I've ever tried!
2 layer chocolate cake instructions
- Preheat oven to 350°.
- Grease and flour two 9" round spring form pans.
- Combine dry ingredients and make a well in the center.
- Combine wet ingredients and pour into well..
- Mix until combined. Will be thinner than normal cake batter..
- Split evenly into prepared pans. Bake 30 – 40 minutes until toothpick comes out clean..
- Cover and cool 20 minutes in freezer..
- Remove from pans, place bottom down and add 1/3 of frosting on top, then place to layer..
- Use 1/3 remaining frosting to cover cake with thin layer. Let set for 30 minutes..
- Use remaining frosting to cover cake again..
If you are a true chocoholic you must try this moist chocolate cake. Because chocolate layer cake this good needs to be made immediately. It needs to be matted in your Top Honors Cookbook for every chocolate-lovers birthday to come, for all time. The cake, it's so moist, it's not so much a solid baked good but gigantic dewy crumbs loosely aligned in a disc-like format. Tiramisu in the mason jars on the wooden background.
