Kitten’s Chocolate Fantasy Layer Cake
A Chocolate lover’s fantasy!
Notes from our test kitchen; to take this cake to yet another level substitute 3 tablespoons Kahlua in place of the vanilla, make certain to have your butter, buttermilk and eggs all at room temperature and beat for stated times, both are important steps for the perfect texture, using a good quality baking cocoa will only add to the flavor of this cake!
Servings 12
Ingredients:
1 cup room temperature butter
1-1/2 cups brown sugar
1 teaspoon instant coffee granules
3 eggs, room temperature
1-1/2 cups buttermilk, room temperature
1 tablespoons vanilla
2 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted after measuring
1-1/2 teaspoons baking soda
3/4 teaspoon salt
Instructions:
Set oven to 350 degrees F.
Grease the sides of two 9-inch round cake pans (preferably bakers-quality pans) then line the bottoms of both pans with parchment paper.
In a large bowl using an electric mixer at medium speed cream butter with brown sugar and coffee granules until light and fluffy (about 5 minutes no less than 5 minutes, this is the key to perfect cakes!).
Add in eggs one at a time beat well after each addition, after the addition of all the eggs continue beating for about 3 minutes.
Beat in vanilla until combined
In a bowl sift the flour with cocoa, baking soda and salt; reduce the speed to low and add in the flour mixture alternating with the room temperature buttermilk in 3 additions scraping down the sides of the bowl on each addition.
Divide the batter evenly between the two prepared pan.
Set oven rack to the second-lowest position, then preheat oven to 350 degrees F for 15 minutes (allowing the cakes to sit in the pans for that time).
Bake for 30-35 minutes or until the cakes test done.
Cool and frost as desired.
Related posts:
Related posts brought to you by Yet Another Related Posts Plugin.
Loading ...
I was on such a roll having successfully tried your buttercream frosting that I went ahead and tried this as well. the only thing that prevents this from being THE most moist and chocolaty cake ever (it is 99% there) is the pungent and overpowering smell and taste of baking soda. Or maybe the one i have in the pantry has been lying around for quite a bit. Can baking powder be substituted?