+
0 (0)

Category: Desserts

Engine Co. No. 28's double-chocolate layer cake

Engine Co. No. 28's double-chocolate layer cake
Ricardo DeAratanha / Los Angeles Times

Is there any dessert more beloved than chocolate cake? It's the bestseller on sophisticated menus, and the staple of children's birthday parties. It's the decadent treat worth breaking your diet for, and the comfort food that you never tire of. ... Read more

Total time: 1 hour, 30 minutes | Serves 12 to 14

Chocolate ganache icing

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1/4 cup light corn syrup
  • 1 pound bittersweet chocolate, chopped
  • 6 tablespoons unsalted butter, cut into small pieces

Step 1Place the cream, sugar and corn syrup in a heavy bottomed, non-reactive saucepan and slowly bring to a boil. Remove from the heat and whisk in the chopped chocolate until it is completely melted and smooth. Whisk in the butter, one piece at a time, and pour into a bowl to cool completely. (At this point, the ganache may be kept covered and refrigerated 3 days.)

Step 2If refrigerated, allow the icing to return to room temperature and stir until smooth before icing the cake.

Cake

  • 2 1/2 cups flour
  • 3 cups granulated sugar
  • 1 1/2 cups cocoa powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 3 ounces semisweet chocolate, chopped
  • 1 1/2 cups hot coffee
  • 3 whole eggs
  • 3/4 cup vegetable oil
  • 3/4 teaspoon pure vanilla extract
  • 1 1/2 cups buttermilk
  • Chocolate ganache icing

Step 1Heat the oven to 350 degrees. Butter 2 (10-inch) round cake pans and line with parchment paper.

Step 2Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt into a large bowl and set aside.

Step 3Place the chopped chocolate in a bowl and pour the hot coffee over. Stir until the chocolate has melted. Set aside.

Step 4Beat the eggs in a mixer at medium speed until light and fluffy, about 2 minutes. Add the oil, vanilla, buttermilk and the coffee-chocolate mixture and mix slowly until combined well.

Step 5Add the dry ingredients and mix on slow speed until combined. Increase the speed to medium and mix for 2 more minutes.

Step 6Pour the batter into the prepared cake pans. Bake until cake tester inserted in center of cake comes out clean, approximately 45 minutes.

Step 7Allow to cool completely, then run a knife around the edge of the pans and turn the layers onto a cake plate.

Step 8Fill and ice the cake with the chocolate ganache icing.

Each serving:
783 calories; 10 grams protein; 95 grams carbohydrates; 6 grams fiber; 48 grams fat; 22 grams saturated fat; 106 mg. cholesterol; 474 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
The Dutch Frontier's lemon cheesecake
Emily's chocolate mandel bread
Blueberry and caramelized orange marmalade focaccia
Chocolate Filo Stacks