Though my boyfriend Justin claims that he isn’t a sweets kind of guy, his favourite dessert in the entire world just so happens to be double chocolate cake. The logic behind this is something I will never understand, but the sentiment is one I’m totally on board with. I’ve tested out a lot of recipes in my time, and though many of them deserve at least a mention, this one in particular is worthy of an entire anthem. I whipped it up for his birthday last weekend and, though it’s a bold statement, I can confidently say that it is THE world’s best chocolate cake.
Click below for the recipe…
World's Best Chocolate Cake
2014-02-05 15:52:05
Serves 12
Moist, delicious... truly the world's best chocolate layer cake
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Nutrition Facts
Serving Size
158g
Servings
12
Amount Per Serving
Calories 544
Calories from Fat 275
% Daily Value *
Total Fat 31g
48%
Saturated Fat 14g
70%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 88mg
29%
Sodium 447mg
19%
Total Carbohydrates 66g
22%
Dietary Fiber 3g
12%
Sugars 47g
Protein 6g
Vitamin A
11%
Vitamin C
1%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- FOR THE CAKE
- 1 3/4 cups all-purpose flour, plus more for dusting
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 cup freshly brewed hot coffee
- FOR THE FROSTING
- 6 oz. good quality semi-sweet chocolate (I used Lindt)
- 2 sticks unsalted butter, room temperature
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 1/2 cup confectioners' sugar
- 1 tbsp. instant coffee
- 2 tsp. hot water
Instructions
- FOR THE CAKE
- 1. Preheat your oven to 350 degrees.
- 2. Line three 8" cake pans with parchment paper & gently butter the paper and sides of the pans.
- 3. Using an electric mixer fitted with a paddle, mix the sugar, flour, cocoa, baking soda, baking powder and salt on low speed.
- 4. In a separate bowl, whisk the buttermilk, oil, eggs and vanilla. Slowly add the wet mixture to the dry, and mix until incorporated. Slowly add the coffee, and mix until incorporated.
- 5. Fill each pan evenly, and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- 6. Once finished, let cool in pans on wire racks for 30 minutes. Then, carefully remove each cake and let cool completely.
- FOR THE FROSTING
- 1. Heat chocolate until melted and set aside to cool slightly.
- 2. In the bowl of your electric mixer, fitted with the paddle attachment, cream butter at medium speed until light and fluffy. Add the egg yolk and vanilla and beat for a minute or so.
- 3. Turn the speed to low and add the confectioners sugar, mixing until combined.
- 4. In a separate bowl, mix the hot water with the coffee granules.
- 5. Gently pour the melted chocolate and coffee into the frosting mixture until just combined.
- TO ASSEMBLE
- 1. Once completely cooled, gently place your first cake layer on your plate/cake stand.
- 2. Top with 1/3 frosting, spreading in an even layer
- 3. Repeat steps 1-2 for the remaining layers
- 4. Refrigerate for 1 hour and then dig in!
Adapted from Ina Garten
Adapted from Ina Garten
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
all images original to lark & linen
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