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Double Dark Chocolate Cake

Just one minute ago, I said that I didn’t think there was anything better than Devil’s Food.  Unless maybe it’s dark chocolate.  Oh, my stars and garters!

Cake ingredients
1 ¾ Cups all-purpose flour
2 Cups sugar
¾ Cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 Cup buttermilk, shaken
½ Cup vegetable oil
2 extra-large eggs, room temp
1 tsp vanilla extract
1 Cup hot coffee (or espresso)

Prep directions
Preheat the oven to 350°F (176°C).
Line two 8-inch x 2-inch round cake pans with parchment, then butter and lightly flour the pans.

Cake directions
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl.
Mix until combined. 
In another bowl, blend together the buttermilk, eggs, oil, and vanilla,
Gently mix.
Slowly add the wet ingredients to the dry.
Add the coffee.
Stir to combine.  Scrape up from the bottom to catch any flour mixture at the bottom.
Pour the batter into the prepared pans.
Bake for 35 to 40 minutes.
Remove from the oven and allow to cool in the pans for 30 minutes. 
Finish cooling on a wire rack. 

Frosting ingredients
6 oz semisweet or dark chocolate (or chocolate chips)
2 sticks unsalted butter
1 extra-large egg yolk, at room temperature
1 tsp vanilla extract
1 – 1 ¼ Cup confectioners’ sugar, to taste

Frosting directions
Chop the chocolate.
Put it in a double boiler.
Stir until just melted.
Set aside until cooled to room temperature.
Beat the butter on med-high speed until pale and fluffy.
Add the egg yolk and vanilla.
Continue beating for 3 minutes.
Lower the speed of the mixture, and add the confectioner’s sugar.
Beat at medium speed until smooth and creamy.
Add chocolate and continue on low until blended.
Don’t whip!
Spread immediately on the cooled cake.

This is great the next day, but if you do chill it overnight, bring it to room temperature before serving.

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