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CAKE - Double-Chocolate Layer Cake
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| Double Chocolate Layer Cake [Sweet Tooth] SERVINGS: MAKES TWO 9-INCH LAYERS •F&W •STAFF-FAVORITE | |
| 2 cups plus 2 tablespoons | all-purpose flour |
| 1/4 cup plus 2 tablespoons | unsweetened cocoa powder |
| Unsalted butter, for greasing the pans | |
| 1 cup plus 1 tablespoon | granulated sugar |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 2 large | eggs, at room temperature |
| 1/3 cup | dark brown sugar |
| 1 cup | canola oil |
| 2 1/2 ounces | bittersweet chocolate, melted |
| 1 cup | buttermilk |
| 2 teaspoons | pure vanilla extract |
| Mousse filling and Buttercream frosting (see below) ----- Preheat the oven to 350°. In a small bowl, whisk together 2 tablespoons each of the flour and cocoa powder. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the paper and dust the pans with the cocoa-flour mixture, tapping out the excess. In a medium bowl, whisk the 2 cups of flour and 1/4 cup of cocoa powder with 1/2 cup of the granulated sugar, and the baking powder, baking soda and salt. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the brown sugar and the remaining 1/2 cup plus 1 tablespoon of granulated sugar at medium-high speed until thickened, about 5 minutes. At medium speed, gradually add 1/2 cup of the oil and beat for 3 minutes. Beat in the melted chocolate, then add the remaining oil in a thin stream, until thoroughly blended, scraping the side and bottom of the bowl. At low speed, beat in the buttermilk and vanilla. Remove the bowl from the mixer and gently mix in the dry ingredients by hand. Pour the cake batter into the prepared pans and bake in the center of the oven for about 25 minutes, until a toothpick inserted in the centers of the cakes comes out with a few moist crumbs attached. Cool the cakes in the pans for 20 minutes, then invert them onto a rack to cool completely. Peel off the parchment paper. Set one cake layer on a platter. Spread the mousse filling on top and cover with the second cake layer. Frost the cake all over with a thin layer of buttercream and refrigerate until set, about 5 minutes. Frost the cake with the remaining buttercream. Refrigerate the cake until the frosting is firm, at least 15 minutes, before serving. ----- Dark Chocolate Mousse Filling SERVINGS: MAKES 1 1/2 CUPS, ENOUGH FOR ONE 9-INCH, 2-LAYER CAKE •F&W This rich dark-chocolate mousse filling for layer cakes can also be made with milk chocolate or white chocolate. | |
| 1/2 teaspoon | unflavored gelatin |
| 1/2 tablespoon | water |
| 1/2 cup | chilled heavy cream |
| 2 tablespoons | coffee liqueur |
| 2 large | egg yolks |
| 2 tablespoons | sugar |
| Pinch | salt |
| 4 ounces | bittersweet chocolate, melted and cooled |
| In a small bowl, sprinkle the gelatin over the water and let stand until softened. Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes. In a small, microwave-safe bowl, heat the coffee liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved. In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. While beating the yolks, beat in the coffee-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions. Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight. 〰〰〰〰〰 White Chocolate Mousse Filling SERVINGS: MAKES 1 1/2 CUPS, ENOUGH FOR ONE 9-INCH, 2-LAYER CAKE •F&W This rich white-chocolate mousse filling for layer cakes can also be made with dark chocolate or milk chocolate. | |
| 1/2 teaspoon | unflavored gelatin |
| 1/2 tablespoon | water |
| 1/2 cup | chilled heavy cream |
| 2 tablespoons | orange liqueur |
| 2 large | egg yolks |
| 2 tablespoons | sugar |
| Pinch | salt |
| 4 ounces | white chocolate, melted and cooled |
| In a small bowl, sprinkle the gelatin over the water and let stand until softened. Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes. In a small, microwave-safe bowl, heat the orange liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved. In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. While beating the yolks, beat in the orange-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions. Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight. 〰〰〰〰 Milk Chocolate Mousse Filling SERVINGS: MAKES 1 1/2 CUPS, ENOUGH FOR ONE 9-INCH, 2-LAYER CAKE This rich milk-chocolate mousse filling for layer cakes can also be made with dark chocolate or white chocolate. | |
| 1/2 teaspoon | unflavored gelatin |
| 1/2 tablespoon | water |
| 1/2 cup | chilled heavy cream |
| 2 tablespoons | coffee liqueur |
| 2 large | egg yolks |
| 2 tablespoons | sugar |
| Pinch | salt |
| 4 ounces | milk chocolate, melted and cooled |
| In a small bowl, sprinkle the gelatin over the water and let stand until softened. Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes. In a small, microwave-safe bowl, heat the coffee liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved. In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. While beating the yolks, beat in the coffee-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions. Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight. 〰〰〰〰〰 Rich Chocolate Buttercream SERVINGS: MAKES 3 CUPS, ENOUGH FOR ONE 9-INCH, 2-LAYER CAKE •FAST This silky buttercream frosting is made with rich dark chocolate. For a fun variation, try it with white chocolate or hazelnut paste instead. | |
| 1 cup | sugar |
| 3 large | egg whites |
| 1/4 teaspoon | salt |
| 1/2 teaspoon | pure vanilla extract |
| 2 sticks plus 2 tablespoons | unsalted butter, (9 ounces), cut into tablespoons, at room temperature |
| 4 ounces | extra-bittersweet chocolate, melted and cooled |
| In a blender or food processor, pulse the sugar until powdery. Transfer the sugar to a medium heatproof bowl and whisk in the egg whites and salt. Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved, 5 minutes. Transfer the warm egg-white mixture to the bowl of a standing electric mixer fitted with the whisk. Add the vanilla and beat at medium-high speed until stiff and glossy, about 8 minutes. Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue. Beat in the melted chocolate until fully incorporated, scraping down the side and bottom of the bowl. Remove the bowl from the mixer and beat with a wooden spoon to remove any air bubbles. 〰〰〰〰〰 Hazelnut Buttercream SERVINGS: MAKES 3 CUPS, ENOUGH FOR ONE 9-INCH, 2-LAYER CAKE •F&W This classic buttercream frosting is rich and luxurious. Tom Douglas sometimes folds in whipped cream for a lighter touch. | |
| 1 cup | sugar |
| 3 large | egg whites |
| 1/4 teaspoon | salt |
| 1/2 teaspoon | pure vanilla extract |
| 2 tablespoons | hazelnut-praline paste, (see Note) |
| 2 sticks plus 2 tablespoons | unsalted butter, (9 ounces), cut into tablespoons, at room temperature |
| In a blender or food processor, pulse the sugar until powdery. Transfer the sugar to a medium heatproof bowl and whisk in the egg whites and salt. Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved, 5 minutes. Transfer the warm egg-white mixture to the bowl of a standing electric mixer fitted with the whisk. Add the vanilla and beat at medium-high speed until stiff and glossy, about 8 minutes. Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue. Beat in the hazelnut-praline paste until fully incorporated, scraping down the side and bottom of the bowl. Remove the bowl from the mixer and beat with a wooden spoon to remove any air bubbles. NOTES Hazelnut-praline paste is available online at kingarthurflour.com. 〰〰〰〰〰 White Chocolate Buttercream SERVINGS: MAKES 3 CUPS, ENOUGH FOR ONE 9-INCH, 2-LAYER CAKE •F&W This silky buttercream frosting is made with white chocolate. For a fun variation, try it with dark chocolate or hazelnut paste instead. | |
| 1 cup | sugar |
| 3 large | egg whites |
| 1/4 teaspoon | salt |
| 1/2 teaspoon | pure vanilla extract |
| 4 ounces | white chocolate, melted and cooled |
| 2 sticks plus 2 tablespoons | unsalted butter, (9 ounces), cut into tablespoons, at room temperature |
In a blender or food processor, pulse the sugar until powdery. Transfer the sugar to a medium heatproof bowl and whisk in the egg whites and salt. Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved, 5 minutes.
Transfer the warm egg-white mixture to the bowl of a standing electric mixer fitted with the whisk. Add the vanilla and beat at medium-high speed until stiff and glossy, about 8 minutes. Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue.
Beat in the melted chocolate until fully incorporated, scraping down the side and bottom of the bowl. Remove the bowl from the mixer and beat with a wooden spoon to remove any air bubbles.
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