The "Rated R" for Richness Chocolate Cake
Level: Intermediate
Passionate about chocolate?
If so, you’re sure to savor this sinfully moist, fudgy cake covered in an indulgently rich chocolate frosting. Two 8-ounce
bars of NESTLÉ CHOCOLATIER 53% Cacao Dark Chocolate and some strong coffee are needed for this recipe. We think it might just
be the ultimate dark chocolate layer cake.
Estimated Times:
Preparation - 25 min | Cooking - 33 min
Cooling Time - 1 hrs 30 min refrigerating
Yields -
12 servings
Ingredients:
CAKE
1-1/2 cups granulated sugar
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup strong coffee
3/4 bar (6 oz.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar, finely chopped
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
FROSTING
2/3 cup heavy whipping cream
5 tablespoons unsalted butter, cut into 1/2-inch pieces
3 tablespoons granulated sugar
3 tablespoons water
1/8 teaspoon salt
1-1/4 bars (10 oz. total) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar, finely chopped
1/2 teaspoon vanilla extract
Directions:
FOR CAKE:
PREHEAT oven to 325° F. Grease two 8-inch-round cake pans. Line bottoms with wax paper.
COMBINE sugar, flour, baking soda and salt in large bowl. Bring coffee to simmer in small, heavy-duty saucepan. Remove
from heat. Add chocolate; whisk
until chocolate is melted and smooth. Cool slightly.
WHISK vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend. Add chocolate-coffee mixture;
whisk to blend well. Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well. Add remaining
chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared
pans. (Batter will be thin.)
BAKE for 33 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10
minutes. Run knife around edges of
cakes. Invert onto wire racks; remove wax paper. Cool completely. Spread frosting between
layers and over top and sides of cake. Store any leftover cake in refrigerator. Bring to room temperature before serving.
FOR FROSTING:
BRING cream, butter, sugar, water and salt to simmer in medium, heavy-duty saucepan over medium heat,
stirring frequently. Remove from heat. Immediately add chocolate; let stand for 2 minutes. Whisk until melted and smooth.
Add vanilla extract. Pour into medium bowl. Refrigerate, stirring occasionally, for about 1-1/2 hours or until thick enough
to spread.
