Old Fashioned Chocolate Layer Cake with Chocolate Fudge Frosting

Old Fashioned Chocolate Layer Cake with Chocolate Fudge Frosting

Makes one 9-inch cake

When you feel like the comfort of a good old-fashioned piece of chocolate cake with your cup of coffee, here it is. It has a deep, dark, rich flavor that is satisfying to the last crumb, ensuring a place in your "favorite recipes" file. And, it's easy to make.

2 cups flour
1 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 ounces semisweet chocolate, chopped in small pieces
1 cup freshly brewed extra strength coffee
3 eggs
1 1/2 cups sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla
1 cup buttermilk
Fudgey Chocolate Frosting (recipe follows)

  1. Preheat the oven to 325 degrees. Grease and flour two 9-inch cake pans, knocking out the excess flour. Cut 2 rounds of waxed paper to line the bottoms of the cake pans.
  2. In a medium mixing bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
  3. In a small bowl, combine the chocolate and hot coffee, stirring until the chocolate is melted and smooth.
  4. In a large bowl with an electric mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy. Add the coffee and chocolate mixture and blend. Add the flour mixture alternately with the buttermilk, mixing until well blended.
  5. Pour the batter into the prepared pans. Bake for 1 hour or until a cake tester comes out clean. Cool on wire racks. When ready to frost, invert the cakes and peel off the waxed paper. Spread the frosting between layers, then frost the sides, and finish with the top of cake.

Chocolate Fudge Frosting

Frosts one 9-inch cake

1 1/4 cups cream
3 tablespoons sugar
3 tablespoons light corn syrup
1 1/4 pounds semi sweet chocolate, chopped in pieces
6 ounces butter, cut in small pieces

  1. In a heavy saucepan over a medium heat, place the cream, sugar, and corn syrup. Bring to a boil, stirring continuously. Immediately remove from the heat. Stir in the chocolate until smooth. Let cool a little.
  2. Add the butter, piece by piece, blending thoroughly after each piece. Place in the refrigerator, if necessary, to thicken before spreading.