A Very, Very Chocolate Chocolate Layer Cake FUSF

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, a very, very chocolate chocolate layer cake fusf. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

A Very, Very Chocolate Chocolate Layer Cake FUSF is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. A Very, Very Chocolate Chocolate Layer Cake FUSF is something that I’ve loved my whole life.

Great recipe for A Very, Very Chocolate Chocolate Layer Cake FUSF. The smooth chocolate buttercream frosting followed by the moist chocolate texture of the cake spreading its way across your tongue make this a go-to for any chocoholics in your family. This chocolate cake is rich and dense. The buttermilk gives the crumb a velvety texture and topping the cake with chocolate covered almonds gives some crunch to the end of your piece.

To begin with this recipe, we have to prepare a few ingredients. You can cook a very, very chocolate chocolate layer cake fusf using 21 ingredients and 19 steps. Here is how you can achieve it.

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The ingredients needed to make A Very, Very Chocolate Chocolate Layer Cake FUSF:
  1. Get For the chocolate cake
  2. Take 1 1⁄2 cups ap flour
  3. Prepare 3⁄4 cup unsweetened cocoa
  4. Prepare 1 1⁄2 cups granulated sugar
  5. Prepare 1 1⁄4 tsp baking soda
  6. Get 3⁄4 tsp baking powder
  7. Get 1 tsp kosher salt
  8. Make ready 3⁄4 cup buttermilk
  9. Prepare 1⁄2 cup water
  10. Make ready 1⁄4 cup canola oil
  11. Take 1 tblsp espresso powder
  12. Take 2 eggs
  13. Make ready 1 tsp vanilla
  14. Make ready For the chocolate buttercream frosting
  15. Make ready 3 sticks softened butter
  16. Take 1 cup unsweetened cocoa
  17. Get 1⁄2 cup whole milk
  18. Make ready 1⁄2 tsp kosher salt
  19. Prepare 1 tblsp espresso powder
  20. Get 5 cups confectioners sugar
  21. Prepare 1 tsp vanilla

In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder and salt together until combined. I have made this cake for the past several years with unfailing applause. I got the recipe from Cooks Illustrated. Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily.

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Steps to make A Very, Very Chocolate Chocolate Layer Cake FUSF:
  1. Cake
  2. Preheat oven to 325
  3. Prepare 9 inch cake pans by buttering, lining bottom with parchment and then buttering and dusting with flour
  4. Sift the cocoa and flour together and then add the rest of the dry ingredients. Mix well
  5. Add eggs one at a time
  6. Add buttermilk, oil and water
  7. Add espresso powder and vanilla
  8. Pour into pans evenly and bake for 22-28 minutes
  9. Remove from oven, place on cooling rack. Let cool in pans for 15 minutes and then turn out onto cooling rack, then remove parchment rounds
  10. Let cool completely and frost with chocolate frosting
  11. Frosting
  12. Pour cocoa into mixer bowl and blend to break up lumps
  13. Add butter and cream thoroughly, about 3 minutes
  14. Add salt and espresso powder. Blend completely
  15. Add sugar one cup at a time on low speed. After each addition of sugar add a little of the milk. Scrape down sides of bowl and turn speed to high for one minute
  16. Repeat with remaining sugar and milk
  17. Add vanilla and blend thoroughly. Add additional milk if needed
  18. Frost cake, refrigerate for an hour to set icing.
  19. Serve with chocolate ice cream, just because

I got the recipe from Cooks Illustrated. Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting. To assemble the cake: When the frosting is of a spreading consistency and the cake layers are completely cooled, put one cake layer on a serving platter, bottom side up, and frost the surface thickly. Top with the other layer, bottom side down, and frost the top and sides.

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