Double Dark Chocolate Cake

  Yay, my first post here on the blog!  I’ve been waiting for this day for a loooong while now.  I kept putting it off and putting it off… I finally just said, “you know what, I’m done waiting! I’m just going to DO IT.”  So I did it, and here I am writing this a week or so after getting it all setup.  I think my very artsy sister did a beautiful job of designing it! I’m terrible when it comes to web design.  It boggles my brain.

21-e1445573160169chocolate-cake-8-of-123-e1445573442605

  Since this is the launch of my site, I thought I’d start it off right with this really dark chocolate cake I’ve been working on!

  What I really love about this cake?  1. It doesn’t encourage a heart attack by being super sweet and 2. it’s very dark and chocolatey.  And very dark and chocolatey is my favorite.  

 I’ve been trying to accomplish a chocolate cake similar in taste to one a friend of mine brought from a restaurant, like, six years ago.  I remember it being so rich, heavy, and chocolatey.  It was delicious.  You just couldn’t eat a regular sized slice because it was so sweet, that’s what I didn’t really like, ha!  

This cake comes pretty close, in my opinion, to the taste I remember.  You can actually finish off that big slice, too!

chocolate-cake-10-of-122chocolate-cake-7-of-12

Double Dark Chocolate Cake
Write a review
Print
Prep Time
25 min
Total Time
2 hr
Prep Time
25 min
Total Time
2 hr
Ingredients
  1. 2 1/2 cups cake flour
  2. 1 1/4 cups unsweetened dutch processed cocoa powder (or a mixture of both natural and dutch)
  3. 2 1/2 teaspoons baking powder
  4. 1 1/2 teaspoons baking soda
  5. 1 1/4 teaspoons salt
  6. 2 1/2 cups sugar
  7. 2 teaspoons pure vanilla extract
  8. 3/4 cup + 1 Tablespoon of unsalted butter (1 1/2 sticks)
  9. 4 large eggs
  10. 1/2 cup melted bittersweet chocolate
  11. 1 cup buttermilk
  12. 1 cup hot strong coffee
  13. 1/2 cup *whipped cream
  14. *Beat 1/4 cup of heavy whipping cream till firm peaks form.
FROSTING
  1. 3 sticks unsalted butter, room temperature
  2. 1 cup melted bittersweet chocolate, cooled
  3. 2-3 tablespoons cocoa powder
  4. 4 cups powdered sugar, sifted
  5. 2 teaspoons vanilla
  6. 2-3 tablespoons milk or cream
  7. a pinch or two of salt
Instructions
  1. *NOTE before mixing all the ingredients together, be sure to: Collect all the ingredients needed in the recipe. Make sure all ingredients have come to room temperature. Grease three, 8-inch cake pans and line with parchment paper. Position the top rack in the middle of the oven.
CAKE
  1. 1. Preheat oven to 350°F.
  2. 2. In an electric standing mixer with beaters attached, cream the sugar, butter, and vanilla on medium speed till light (but not white) and fluffy, about 2-3 minutes. Scrape down the sides and slowly add eggs, one at a time; beating on high speed, and scraping the bowl well after each egg is added and mixed. Add the melted chocolate, beat for 20 seconds, scrape down the sides, beat 20 more seconds until incorporated.
  3. 3. Sift the flour and cocoa powder in a large mixing bowl; add the salt, baking powder, and baking soda, whisking well.
  4. 4. Add 1/3 the flour mixture and buttermilk to the sugar mixture. Beat on medium till incorporated, about 1 minute each addition making sure to scrape the sides and bottom after each addition. Repeat till the other 2/3 is mixed in. Add the hot coffee. Do not over mix!
  5. 5. Remove beaters from the mixing bowl and with a spatula, gently fold the whipped cream into the batter till you no longer see white streaks throughout the batter. Do not stir!
  6. 6. Evenly divide the batter amongst the three prepared pans, only filling 1/2 to 2/3 full.
  7. 7. Bake for 30-35 minutes, rotating the pans halfway through. Be sure they have set before rotating. They will be done when a toothpick inserted in the center comes out clean and the tops spring back when touched.
  8. 8. When the cakes are done, set them in their pans on wire racks for about 8 minutes. After that, gently flip them out of their pans onto the racks and gently peel the parchment paper off. Cool completely before frosting.
  9. 9. Once the cake has completely cooled, place the first layer of cake on a cake stand or plate, add about 3/4 cup of frosting, spreading evenly. Repeat with the second layer. Place the third layer on top the second and add the remaining frosting around the entire cake and decorate the way you please.
CHOCOLATE FROSTING
  1. Beat the butter, vanilla, cocoa powder, and melted chocolate on medium speed until mixed. Scrape the sides, beaters, and bottom of the bowl down well then slowly add the powdered sugar, cream, and salt. The frosting should be smooth and easy to spread. If it happens to be a little dry, add more cream or milk.
The Sticky Spatula http://stickyspatula.com/
Share the love!
Share on Facebook66Pin on Pinterest1kTweet about this on TwitterShare on Google+202

13 thoughts on “Double Dark Chocolate Cake

  1. Wajeeha Reply

    Wow! I love your blog, you’re lucky to have an artsy sister 😉 And this cake looks SO decadent, can I have a slice please? Oh, and welcome to the blogging world, it’s a fun place 😀

    1. Emily Reply

      Thank you SO much!! I’m really excited to be getting into it!

  2. Claudia | The Brick Kitchen Reply

    Congratulations on your first post!! I came across it via food gawker and just wanted to say that your web design is AMAZING, as is this cake – looks epically dark and chocolatey. Looking at the recipe it looks similar to my go-to chocolate cake, but I love that yours uses melted dark chocolate and creams the butter and sugar. The buttermilk and hot coffee are definitely key to an awesome chocolate cake though! X

    1. Emily Reply

      Thank you, Claudia! I really appreciate your kind words! I love the way my sister designed it too.♥

  3. June @ How to Philosophize with Cake Reply

    Nothing to start up a new blog like chocolate cake! This looks flawless, and very dark indeed 😀

    1. Emily Reply

      Thank you!

  4. Sarah O. Reply

    Excellent choice for a first post! Your photos are really beautiful.

  5. johnnie lawson Reply

    i dont understand it said 1/2 cup whipped cream then it said beat 1/4 cup cream do you just beat the 1/4 and add to cake what happens to the 1/2 cup i would like to make cupcakes

    1. Emily Reply

      Hi Johnnie! Heavy whipping cream doubles in size when whipped, so the 1/4 cup of cream actually turns into about 1/2 cup when beaten till soft/stiff peeks form. My bad, I should have clarified that part a little better! But yes, you fold the whipped cream into the batter last, then pour into the pans. 🙂

  6. johnnie lawson Reply

    thanks alot

  7. http://www.sascogroup.com/index.php/component/k2/itemlist/user/332960 Reply

    My spouse and I stumbled over here different web address and thought I should check
    things out. I like what I see so now i am following you.
    Look forward to exploring your web page yet again.

  8. Jessica Robinson Reply

    Congratulations on your first blog post! Welcome to the food blogger network! This cake looks absolutely perfect- LOVE some amazing chocolate cake! Cannot wait to see other recipes you post!

    1. Emily Reply

      Thank you so much Jessica!

Leave a Reply

Your email address will not be published. Required fields are marked *