If you like chocolate, this is the cake for you!
Adapted from Taste of Home: Dark Chocolate Layer Cake.
3 cups sugar
1-1/2 cup buttermilk
1-1/2 cup instant coffee, cooled
3/4 cup canola oil
3 oz semi-sweet chocolate, melted
3/4 tsp vanilla extract
1 cup all-purpose flour
1-1/2 cup whole wheat flour *ran out of all-purpose, turned out well though
1-1/2 cup cocoa *used Fry’s and no-name brand, about half of each because I ran out of one of them
2 tsp baking soda
3/4 tsp baking powder
1-1/4 tsp salt
1 cup whipping cream
2 tbsp sugar
2 tbsp corn syrup
16 oz semi-sweet chocolate, chopped
1/4 cup butter
- In a large bowl, combine the flour, cocoa, baking soda, baking powder and salt.
- Preheat the oven to 350 degrees Fahrenheit.
- In another large bowl, mix together the buttermilk, coffee, sugar, oil, melted chocolate, and vanilla. Beat in the eggs one by one.
- Mix the flour mixture into the liquid mixture. Blend well.
- Line two 9-inch round baking pans with parchment paper (I didn’t have three baking pans). Pour the cake mixture into the pans.
- Bake in preheated oven for 30-35 minutes. Use a toothpick to test the cake (if it comes out clean, it’s good!). Let it cool on a rack for 10 minutes before putting on the frosting.
- To make the frosting: combine whip cream, sugar and corn syrup in a saucepan. Bring the mixture to boil, stirring constantly. Remove from heat, add the butter and chopped chocolate, mix until the chocolate is melted. Transfer to a bowl and fridge until desired consistency.
- Spread the frosting between cake layers as well as on top and sides of the cake. Store in the fridge.
If you don’t like the taste of whole wheat, then use all all-purpose flour. I suggest sticking with the original recipe and making it three layers or reducing the recipe for two layers. My cake was a bit bulgy because I made a two layer cake with batter for three layers.
I also put some decorations on it (that acmah gave me) but I forgot to take a picture.