Chocolate Layer Cake Recipe
Ingredients
- 1 double batch chocolate buttercream frosting
- 1 c. butter, softened
- 1 1/2 c. brown sugar
- 3 eggs
- 2 tsp. vanilla
- 1 tsp. instant coffee
- 2 c. all-purpose flour
- 1 c. cocoa powder (sifted)
- 1 1/2 tsp. baking soda
- 1 1/2 c. buttermilk
- 1 tsp. salt
Directions
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Set oven to 350 degrees F.
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Line bottoms of two buttered 9-inch round cake pans with parchment paper.
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Separate eggs; beat the yolks until creamy and the whites until light and fluffy; set aside.
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In a large bowl, cream butter and brown sugar.
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Slowly add in egg yolks while continually beating.
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Beat in vanilla and instant coffee.
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Sift together flour, cocoa, baking soda and salt in a bowl.
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Slowly beat the flour mixture into the creamed mixture, alternating with the buttermilk, scraping the sides of the bowl after each addition. Do not over mix.
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Fold in the egg whites until completely incorporated.
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Divide batter between prepared pans.
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Bake for 30-35 minutes, or until inserted toothpick comes out clean.
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Turn onto a rack and remove paper.
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Allow the layers to cool fully before adding frosting, remembering to cut off the hump from the bottom layer. Add frosting between the layers and cover the outside and top with frosting.
