DOUBLE LAYER CHOCOLATE CAKE

Double Layer Chocolate Cake image

Very rich, heavy, yet decadent cake. Better after sitting a day.

Provided by Cynthia_033

Time 1h55m

Yield 14

Number Of Ingredients 12

Ingredients

1 ½ cups hot brewed coffee
⅓ cup semisweet chocolate chips
3 cups white sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
1 ¼ teaspoons salt
¾ teaspoon baking powder
3 large eggs
¾ cup vegetable oil
1 ½ cups well-shaken buttermilk
¾ teaspoon vanilla extract

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Grease two 10-inch round cake pans. Line with rounds of parchment paper, and grease the paper.
Combine hot coffee and chocolate chips in a medium bowl; let stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Sift sugar, flour, cocoa powder, baking soda, salt, and baking powder together into a large bowl.
Beat eggs in another large bowl with an electric mixer until thickened slightly and lemon colored. Slowly mix in buttermilk, oil, and vanilla. Add melted chocolate-coffee mixture; beat until well combined. Add dry ingredients and beat on medium speed until well combined; don't overmix. Divide batter evenly between the prepared pans.
Bake in the preheated oven until a tester inserted in the centers comes out clean, 60 to 70 minutes. Remove from the oven and place pans on a wire rack until completely cool, about 30 minutes. Run a thin knife around the edges of the pans and invert layers on to the racks. Remove parchment paper.
Frost as desired, or wrap each layer securely in plastic wrap and keep at room temperature for up to 24 hours.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 68.8 g, Cholesterol 40.9 mg, Fat 15.8 g, Fiber 3.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 459.5 mg, Sugar 46.6 g