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Chocolate Layer Cake - cake flour

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cake flour flour cocoa sugar eggs heavy cream cooled brewed espresso baking powder baking soda salt mayonnaise vegetable oil vanilla Bakers chocolate unsalted butter powdered sugar vanilla heavy cream salt cayenne pepper cocoa
Viewed: 40 - Published at: 2 years ago

Ingredients

  • 1 cup cake flour
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder, I use Hersheys special dark
  • 2 cup granulated sugar
  • 2 large eggs
  • 1 cup heavy cream
  • 1 cup cooled brewed espresso
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup mayonnaise
  • 1/4 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1 oz bakers chocolate, unsweetened, melted
  • 2 stick unsalted butter, softened. 8 ounce total
  • 3 3/4 cup powdered sugar
  • 2 tsp pure vanilla extract
  • 3 1/2 tbsp heavy cream
  • 1/4 tsp salt
  • 1 pinch cayenne pepper
  • 1/2 cup unsweetened cocoa powder

Method

  • In a large mixing bowl, beat all wet in ingredients together on medium speed until well blended.
  • In another bowl, mix together all the dry ingredients.
  • Slowly add to wet on low speed until just incorporated.
  • Grease and flour two 9" cake pans.
  • You may use some cocoa powder instead of flour.
  • Place in a preheated 350F Fahrenheit oven.
  • Bake for 30-35 minutes until toothpick inserted in the center comes out clean.
  • Set on cooling racks to cool 20 minutes before removing from cake pans.
  • While cake is baking, start the frosting.
  • Cream butter and sugar and cocoa powder together beating on medium speed for 3 minutes.
  • Add in melted bakers chocolate, cream and mix.
  • Add in other ingredients and beat on medium for 4 minutes.
  • Refrigerate until cakes are cooled.
  • On your serving platter, place one cake layer.
  • To keep a clean platter, cut parchment paper into strips and place around cake.
  • Take frosting and frost top of cake layer.
  • Add second cake on top.
  • Spread frosting on top and work down sides.
  • You can take your time and work a smooth texture using an off set spatula.
  • Or just frost using all the frosting and leave swirl marks.
  • Top the cake with any decorations you wish.
  • Today, I used crushed butterfinger candies.
  • It helps hide mistakes ;)
  • Serve and enjoy.
  • Cake should be stored, covered and refrigerated.
  • Recipe by taylor68too.

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