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Lisa's Favourite Chocolate Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Double Chocolate Layer Cake. This is my ultimate chocolate cake! [Note: if you end up with more batter than pan room, do not be tempted to overfill your pans. The batter will overflow and catch on fire.]

Ingredients

Serves: 12 to 14.

For the Cake Layers

  • 85 semi-sweet chocolate
  • 375 hot coffee
  • 750 sugar
  • 625 all-purpose flour
  • 375 unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1¼ teaspoons salt
  • 3 large eggs
  • 188 vegetable oil
  • 375 buttermilk
  • ¾ teaspoon vanilla

For the Ganache Frosting

  • ½ semi-sweet chocolate
  • 250 cream (heavy)
  • 2 tablespoons sugar
  • 2 tablespoons light corn syrup
  • 63 unsalted butter

Method

Lisa's Favourite Chocolate Cake is a community recipe submitted by exiledcal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Make cake layers: Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
  • Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  • In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
  • Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
  • Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
  • Make frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted.
  • Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread frosting between cake layers and over top and sides. Bring cake to room temperature before serving.
  • Additional Information

    Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. Cake keeps, covered and chilled, 3 days.

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