Chocolate Coffee Layer Cake

The recipe Chocolate Coffee Layer Cake can be made in about 45 minutes. One portion of this dish contains about 16g of protein, 72g of fat, and a total of 1331 calories. This recipe serves 6. For $1.94 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of corn syrup, baking soda, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. 4239 people were impressed by this recipe. It is brought to you by Completely Delicious. Overall, this recipe earns a solid spoonacular score of 69%. Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting, Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes, and The Dark Knight Cake (Triple Chocolate Layer Cake) are very similar to this recipe.

Servings: 6

 

Ingredients:

2 teaspoons baking powder

1 teaspoon baking soda

1 cup (215 grams) brown sugar

1 1/4 cup (296 ml) hot coffee or water

8 ounces (227 grams) dark chocolate, chopped or use chips

1 tablespoon light corn syrup

3 large eggs

2 2/3 cup (320 grams) all-purpose flour

1/3 cup (80 ml) heavy cream

2 tablespoons instant espresso powder

1/2 teaspoon salt

2/3 cup (150 grams) sour cream

1 1/2 cup (300 grams) sugar

1 1/2 cups (340 grams) unsalted butter, at room temperature and cubed

3/4 cup (65 grams) unsweetened cocoa powder

1 tablespoon vanilla extract

1 1/4 cup (295 ml) whole milk

Equipment:

baking paper

stand mixer

whisk

bowl

oven

toothpicks

wire rack

sauce pan

sieve

frying pan

Cooking instruction summary:

Preheat oven to 325 degrees F. Line two 8-inch round cake pans with parchment paper and grease with non-stick cooking spray or coat with butter and flour.In a medium bowl, whisk together the cocoa, sour cream and hot coffee or water until smooth. Set aside to cool.In a separate bowl, combine the flour, baking powder, baking soda, and salt.In the bowl of stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium high speed until very light and creamy, scraping the bowl down as necessary, about 5-7 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.Add the flour mixture in 3 additions, alternating with the cooled cocoa mixture, ending with the flour mixture. Mix until just combined. Divide the batter equally between the prepared cake pans.Bake, rotating halfway through. until the center of the the cakes bounce back when touched and a toothpick inserted into the center comes out with a few moist crumbs, about 40-45 minutes. Let cool in the pans for 10 minutes, then remove to a wire rack to cool completely.Whisk together the sugar, flour, milk, heavy cream and espresso powder in a medium saucepan. Set over medium heat and bring to a boil, stirring occasionally. Continue to cook, stirring constantly, until mixture is thickened, about 8-10 minutes. Pour mixture through a mesh strainer into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium high speed until cooled to room temperature, about 10 minutes.Reduce the mixer speed to medium and add the cubed butter a tablespoon at a time, letting it become incorporated before adding the next tablespoon. Once all the butter has been added, add the vanilla and beat on high speed until buttercream is thick and creamy. If buttercream is too soft, chill in the fridge for 10 minutes, then try beating again.If desired, cut the cooled cake layers in half, creating 4 layers. Place the first cake layer on a cake stand or plate. Cover with 3/4 cup of the buttercream and top with another cake layer. Repeat.Cover the layer cake with a thin layer of buttercream to create a crumb coat. Chill cake for 10 minutes to set, then cover with remaining buttercream. Chill for at least 30 minutes.Place the chopped chocolate, cubed butter, and corn syrup in a large heat-proof bowl set over a pan of barely simmering water. Stir as mixture melts. Once smooth, remove from heat and let cool for about 5 minutes.Pour about 1/2 cup of the ganache over the top of the chilled cake, spreading it just to the edge without letting it spill over the sides. Chill 5 minutes. Pour another 1/2-1 cup of the ganache over the cake, this time pushing it over the sides and letting it drip down. Let cake set for 30 minutes at room temperature or 10 minutes in the fridge before serving.

 

Step by step:


1. Preheat oven to 325 degrees F. Line two 8-inch round cake pans with parchment paper and grease with non-stick cooking spray or coat with butter and flour.In a medium bowl, whisk together the cocoa, sour cream and hot coffee or water until smooth. Set aside to cool.In a separate bowl, combine the flour, baking powder, baking soda, and salt.In the bowl of stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium high speed until very light and creamy, scraping the bowl down as necessary, about 5-7 minutes.

2. Add the eggs one at a time, mixing after each.

3. Add the vanilla.

4. Add the flour mixture in 3 additions, alternating with the cooled cocoa mixture, ending with the flour mixture.

5. Mix until just combined. Divide the batter equally between the prepared cake pans.

6. Bake, rotating halfway through. until the center of the the cakes bounce back when touched and a toothpick inserted into the center comes out with a few moist crumbs, about 40-45 minutes.

7. Let cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

8. Whisk together the sugar, flour, milk, heavy cream and espresso powder in a medium saucepan. Set over medium heat and bring to a boil, stirring occasionally. Continue to cook, stirring constantly, until mixture is thickened, about 8-10 minutes.

9. Pour mixture through a mesh strainer into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium high speed until cooled to room temperature, about 10 minutes.Reduce the mixer speed to medium and add the cubed butter a tablespoon at a time, letting it become incorporated before adding the next tablespoon. Once all the butter has been added, add the vanilla and beat on high speed until buttercream is thick and creamy. If buttercream is too soft, chill in the fridge for 10 minutes, then try beating again.If desired, cut the cooled cake layers in half, creating 4 layers.

10. Place the first cake layer on a cake stand or plate. Cover with 3/4 cup of the buttercream and top with another cake layer. Repeat.Cover the layer cake with a thin layer of buttercream to create a crumb coat. Chill cake for 10 minutes to set, then cover with remaining buttercream. Chill for at least 30 minutes.

11. Place the chopped chocolate, cubed butter, and corn syrup in a large heat-proof bowl set over a pan of barely simmering water. Stir as mixture melts. Once smooth, remove from heat and let cool for about 5 minutes.

12. Pour about 1/2 cup of the ganache over the top of the chilled cake, spreading it just to the edge without letting it spill over the sides. Chill 5 minutes.

13. Pour another 1/2-1 cup of the ganache over the cake, this time pushing it over the sides and letting it drip down.

14. Let cake set for 30 minutes at room temperature or 10 minutes in the fridge before serving.


Nutrition Information:

Quickview
1335k Calories
16g Protein
72g Total Fat
164g Carbs
10% Health Score
Limit These
Calories
1335k
67%

Fat
72g
112%

  Saturated Fat
39g
244%

Carbohydrates
164g
55%

  Sugar
91g
102%

Cholesterol
251mg
84%

Sodium
689mg
30%

Alcohol
0.75g
4%

Caffeine
97mg
32%

Get Enough Of These
Protein
16g
32%

Manganese
1mg
52%

Vitamin B2
0.86mg
50%

Selenium
33µg
48%

Phosphorus
437mg
44%

Vitamin A
1982IU
40%

Vitamin B1
0.49mg
33%

Copper
0.64mg
32%

Folate
125µg
31%

Iron
5mg
30%

Magnesium
120mg
30%

Calcium
295mg
30%

Fiber
7g
28%

Vitamin B3
4mg
21%

Potassium
701mg
20%

Zinc
2mg
16%

Vitamin E
2mg
16%

Vitamin D
2µg
15%

Vitamin B5
1mg
14%

Vitamin B12
0.63µg
11%

Vitamin B6
0.18mg
9%

Vitamin K
7µg
8%

covered percent of daily need
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