Doublechocdelightcake Recipes

DOUBLE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350F (180 C) degrees.
• Line the bottom of two 8-inch round cake pans with parchment paper. Grease the sides of the pans, and lightly dust with cocoa powder. Set aside. *The sides of your pans must be at least 2.5 inches tall (5 cm). See recipe notes for additional pan sizes.
• In a very large bowl whisk together the flour, cocoa, baking soda, baking powder and salt. If the cocoa is lumpy, sift the cocoa first.
• In a separate large bowl whisk together the oil, sugar, eggs and vanilla extract. You can do this by hand or with an electric mixer. Then carefully whisk in the buttermilk.
• Carefully whisk the wet ingredients into the dry ingredients until there are no lumps. Very carefully whisk in the hot coffee.
• Pour the batter evenly between the two prepared cake pans and bake for 35-40 minutes until an inserted toothpick comes out clean. Allow the cakes to cool in their pans for at least 30 minutes before removing and continuing to cool on a wire rack.
• In a very large bowl, beat the butter until smooth and fluffy.
• Starting with the mixer on low speed, beat in 2 cups powdered sugar. Sift the powdered sugar first if it's lumpy.
• Beat in the cocoa powder and salt, again starting with the mixer on low speed. Sift the cocoa if it's lumpy.
• Beat in the rest of the powdered sugar about 1/2 - 1 cup at a time, alternating with 1-2 tablespoons of cream until the desired sweetness is reached and the frosting is thick and creamy.
• Ensure the cakes are completely cooled before getting started.
• If your cake layers are domed on the top, use a serrated knife to gently saw off the rounded top.
• Place one cake layer top side down on the plate or cake stand that you plan to serve it on. Frost the top of the layer to create an even layer about 1/4 - 1/3 inch thick.
• Place the second cake layer on top, top side down.
• Frost the sides and top of the cake with a swirly layer of frosting. If cake crumbs are getting mixed into the frosting, frost the sides with a very thin layer of frosting (this is a crumb coat). Place the cake in the fridge for 1 hour (keep the frosting at room temperature). Then remove the cake from the fridge and frost the sides and top with a thick layer of frosting.

DOUBLE CHOCOLATE CAKE

Steps:

• Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
• Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
• Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
• In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
• Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
• Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.