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RECIPE
18 INGREDIENTS14 STEPS2HR

Double Chocolate Layer Cake

5.0
2 Ratings
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Ina Garten's recipe is everything that a chocolate cake should be, with a deep, rich chocolate flavor and a moist, tender crumb, not to mention velvety swirls of intensely chocolate buttercream. There's coffee in the batter and espresso in the frosting, intensifying the chocolate flavor. (Partnership with Panasonic)

2HR

Total Cooking Time

18

Ingredients
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients
US / METRIC
Servings:
10
Serves 10
Ingredient List
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3/4 cup
Unsweetened Cocoa Powder
1/2 Tbsp
Baking Soda
1 tsp
Baking Powder
1 cup
Buttermilk
1/2 cup
Canola Oil
2
Eggs , room temperature
1 cup
Coffee
strong brewed
1 cup
2/3 cup
Semi-Sweet Chocolate Chips
1/3 cup
Unsweetened Chocolate
2 cups
Powdered Confectioners Sugar
1 tsp
Instant Espresso Powder
2 Tbsp
Hot Water
to taste
Sprinkles
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Nutrition Per Serving
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CALORIES
810
FAT
39.7 g
PROTEIN
10.1 g
CARBS
110.2 g

Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Spray two 9-inch pans with vegetable spray. Cut two rounds of parchment to fit easily with the parchment paper and spray again with vegetable spray. Set aside.
Step 3
In a large bowl, combine the All-Purpose Flour (1 3/4 cups) , Granulated Sugar (2 cups) , Unsweetened Cocoa Powder (3/4 cup) , Baking Soda (1/2 Tbsp) , Baking Powder (1 tsp) and Kosher Salt (1 tsp) . Whisk together until well combined.
Step 4
In a small bowl, or two measuring cups, add the Buttermilk (1 cup) , Canola Oil (1/2 cup) , Eggs (2) , and Vanilla Extract (1 tsp) and whisk to combine.
Step 5
With your mixer on low-medium speed, slowly add the liquids to the dry ingredients until just incorporated. Mix in the Coffee (1 cup) , scraping the bottoms and sides to make sure everything is well combined.
Step 6
Pour the cake batter evenly into the two cake pans and bake in the oven for 30-35 minutes or until a cake tester comes out clean.
Step 7
Remove the pans from the oven and let the cakes cool to room temperature.
Step 8
While the cakes are cooling, make the frosting. Add the Semi-Sweet Chocolate Chips (2/3 cup) and Unsweetened Chocolate (1/3 cup) to a small bowl and heat in the Panasonic Microwave Oven in 15 to 20 second increments, stirring between each, until the chocolate has melted and is glossy and smooth. Set aside.
Step 9
In a small bowl, combine the Instant Espresso Powder (1 tsp) and Water (2 Tbsp) .
Step 10
In a large bowl, beat the Butter (1 cup) until light and airy. Beat in the Vanilla Extract (1 tsp) and Powdered Confectioners Sugar (2 cups) until smooth. Add melted chocolate and instant espresso in water and beat until well combined.
Step 11
Remove one of the cakes from the pan and place upside down on a cake platter. Add about 3/4 cup of icing to the center of the cake and use an offset spatula to spread the frosting over the surface of the cake. Top with the second tier (upside down again).
Step 12
Add the remaining frosting to the top of the cake. Spread evenly over the top and sides of the cake.
Step 13
Scatter your favorite Sprinkles (to taste) or other cake decorations if desired.
Step 14
Serve and enjoy! Cooking results may vary depending on microwave oven used.

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Nutrition Per Serving
Calories
810
% Daily Value*
Fat
39.7 g
51%
Saturated Fat
18.1 g
90%
Trans Fat
0.0 g
--
Cholesterol
90.9 mg
30%
Carbohydrates
110.2 g
40%
Fiber
4.7 g
17%
Sugars
68.8 g
--
Protein
10.1 g
20%
Sodium
596.3 mg
26%
Vitamin D
0.5 µg
2%
Calcium
127.3 mg
10%
Iron
5.4 mg
30%
Potassium
1192.3 mg
25%
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