Chocolate Layer Cake
Updated: Jan 20
It's an exciting day today for two reasons. One, because we are about to make 3 layers of chocolatey (and coffee) goodness topped with pistachio and two, my blog is officially out - WOHOOOOOOO!
If you're reading this, hiii friend! I so appreciate you for taking the time to check it out. I've never had a blog before so the whole thing feels a little scary (and weird to be honest) but I'd love to hear what you think - so, click here or hop over to Instagram and let me know.
Now, let's get down to business aka this Cake.
This one's for all my chocolate and coffee lovers!
But first, I want to address the elephant in the room -- 'OMG, is that a burnt cake in the middle?' The answer is nuh-uh! It's just a different recipe than the other two layers. Now you're probably wondering why the heck would I change recipes for just one layer. Well...., because I can. Also because I ran out of eggs (LOL). Also because that gave me the perfect opportunity to re-test my eggless chocolate cake recipe and share with you all.
So, if you're looking to make a fully eggless chocolate layer cake, I gotchu. But, the combination of cakes worked SO well together, I really hope you try it!
Now, moving on to the coffee part of the cake...
Both cake batters have a subtle coffee flavor. But, the buttercream frosting that the cake layers are glued together and decorated with, is the true gem.
If you ever have one of those days where you feel like eating cake for breakfast but also want a quick energy booster, this is it!
Finally, to add a nice little touch to the cake, I've topped it with chopped pistachio.
Okay, I'm going to stop talking now and let you get to the recipe. This recipe will make three 6'' cakes.
I hope you enjoy it as much as I did.
Chocolate/Coffee Layer Cake
Prep Time: 35 mins
Cook Time: 35 mins
Total Time: 1 hour and 10 minutes
Serves: 3 (6'') cakes
For the two cakes with egg:
1/4 cup melted dark chocolate
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp instant coffee powder
1/2 tsp salt
1/2 cup butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
1/2 cup buttermilk (to make your own, mix 1/2 cup milk with 2 tsp lemon juice)
4 tbsp hot coffee
For the eggless cake:
Note: If you wish to make a fully eggless cake, simply triple the below ingredients and ignore the above along with Steps 2 to 5 under Instructions.
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 1/2 tbsp vegetable oil
1/2 cup hot coffee
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
For the frosting:
1 cup softened butter
2 cups icing sugar
1 tsp vanilla extract
6 tbsp instant coffee powder
2½ tbsp hot water
1/4 cup chopped pistachio
Preheat oven to 350° F and prepare three 6'' round cake pans with parchment paper.
To prepare the cakes with eggs: Melt the chocolate by microwaving. In a large bowl, mix flour, cocoa, baking soda, coffee powder and salt.
In a separate large bowl, beat the butter, brown sugar and white sugar until creamy. Next, beat in the egg, and vanilla. Finally, add the melted chocolate and whisk until combined.
In a measuring cup, mix the buttermilk and hot coffee. Then, slowly add the flour mixture from Step 2, alternating with the buttermilk, into the egg mixture. Stir after each addition until combined.
Divide and transfer the batter to two prepared cake pans.
To prepare the eggless cake: In a large measuring cup, whisk together the oil, vanilla, vinegar, and hot coffee. In a separate large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
Now, slowly pour the oil mixture into the flour mixture while whisking. Mix until the batter is lump-free, but do not over mix.
Pour the cake batter into a prepared cake pan.
Place all 3 cakes inside oven and bake for 30 - 35 minutes, until a toothpick inserted into the cake comes out clean.
While the cakes bake, make the frosting. In a large bowl, beat the butter until creamy. Slowly add the icing sugar and beat until combined. Add the vanilla extract and mix. In a separate measuring cup, mix the hot water and coffee powder. Add the coffee slowly to the butter mixture while beating.
Once the cakes are baked, assemble the 3 cakes on top of each other with a thick layer of frosting in the middle. Decorate the top of the cake however you like with the remainder of frosting. Sprinkle chopped pistachio before serving.
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