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Friday, March 23, 2012

Mocha Double Layer Cake

I don't think that I have to explain how much I love chocolate. And cake. And coffee. So when you combine them all into a really moist chocolate cake? Perfection. I grew up in a house that made double layer cakes almost exclusively. There's something so pretty about a big, round, well-frosted cake. And as I always say - more layers = more frosting. So please don't try to make a sheet cake out of this...thank you.

Cake:
1 cup cocoa powder (plus more for dusting)
3/4 cup strong coffee, boiling
1 cup milk, room temp
2 3/4 cups cake flour
1 tsp baking soda
1/2 tsp salt
3 sticks of unsalted butter, room temp (plus more for pans)
2 1/2 cups sugar
1 TB vanilla extract
4 large eggs, room temp (put them in a bowl of hot water for 10-15 mins)

1. Preheat oven to 350. Generously butter two 8' round cake pans and dust with cocoa, tapping out excess.

2. In a medium bowl, sift the cocoa and whisk in the coffee and milk. Set aside to let cool.

3. In a medium bowl, sift the cake flour, baking soda and salt.

4. In a large bowl and using a rubber spatula, mix the butter until fluffy and gradually add the sugar and vanilla. Add the eggs one at a time, mixing after each.

5. Pour in the cooled cocoa mixture and mix until fully incorporated. Add the sifted dry ingredients to the chocolate mixture, stirring until just combined.

6. Pour the batter into the pans and bake for 35 minutes or until a toothpick comes out clean. Cool in the pans on a wire rack for 15 minutes, then take the cakes out and cool completely on the wire rack.

Frosting:

3 1/2 cups confectioners sugar
1 cup cocoa powder
1 1/2 sticks butter at room temp
1/4 cup milk, room temp
1/4 cup coffee
2 tsp vanilla extract

1. Sift the sugar and cocoa together in a large bowl.

2. Add the butter, milk, coffee and vanilla and mix with a spoon or spatula until mostly wet/incorporated.

3. Using an electric mixer, mix on medium speed until well incorporated and smooth.



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