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Dark Chocolate Layer Cake

 Dark Chocolate Layer Cake
—David Heppner, Brandon, Florida
12 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 3 cups sugar
  • 1-1/2 cups buttermilk
  • 1-1/2 cups brewed coffee, cooled
  • 3 eggs
  • 3/4 cup canola oil
  • 3 ounces semisweet chocolate, melted
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups baking cocoa
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1-1/4 teaspoon salt
  • FROSTING:
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 2 tablespoons light corn syrup
  • 16 ounces semisweet chocolate, chopped
  • 1/4 cup butter

Directions

  • In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil,
  • chocolate and vanilla until well blended. In another large bowl,
  • combine the flour, cocoa, baking soda, baking powder and salt;
  • gradually beat into buttermilk mixture until blended.

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Dark Chocolate Layer Cake (continued)

Directions (continued)

  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For frosting, combine the cream, sugar and corn syrup in a small
  • saucepan. Bring to a full boil over medium heat, stirring
  • constantly. Remove from the heat; stir in chocolate and butter until
  • melted.
  • Transfer to a large bowl. Cover and refrigerate until desired
  • consistency, stirring occasionally. Spread frosting between layers
  • and over top and sides of cake. Store in the refrigerator. Yield: 12
  • servings.
Nutritional Facts: One slice equals 816 calories, 41 g fat (17 g saturated fat), 93 mg cholesterol, 569 mg sodium, 112 g carbohydrate, 11 g fiber, 11 g protein.