Dark Chocolate Layer Cake
A 3-layer 6-inch dark chocolate cake topped and filled with a rich chocolate glaze.
Equipment
- 3 6-inch cake pans
- electric mixer
Ingredients
- 1½ cups all-purpose flour (120g)
- ½ tsp. baking soda
- ¼ tsp. salt
- 8 tbsp. unsalted butter, softened (112g)
- 1 cup granulated sugar (150)
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
- 3 ounces unsweetened chocolate, melted and cooled
- ½ cup cooled brewed espresso
- ⅔ cup bittersweet chocolate chips
For the Chocolate Glaze:
- ½ cup heavy cream
- 4 ounces bittersweet chocolate, chopped
Instructions
- Preheat the oven to 350 degrees. Spray three six inch round cake pans with baking spray. Line with parchment rounds and spray again.
- In a bowl, sift together the flour, salt, and baking soda. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed for two minutes, until it is creamy. Then, add the sugar and beat four minutes until fluffy. Then, add the beaten eggs, one at a time, and blend until just combined. Then, add the vanilla extract and unsweetened chocolate and stir until just combined. Scrape down the sides of the bowl as needed. Then, add the flour and espresso in 5 parts, starting and ending with the flour, and beat on low until just combined. Stir in the chocolate chips.
- Bake the cakes for 22 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the pans cool on a rack for ten minutes, and then remove them from the pans. Let them cool completely on the racks.
- For the Chocolate Glaze: Place the chocolate in a small bowl. In a small pot bring the cream to a boil. Pour the hot cream over the chocolate and stir until the chocolate melts. Let the glaze cool and firm up.
- Spread glaze all over the cake, between the layer and on top. Use as much or little glaze as you like.
Nutrition
Calories: 375kcal
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