Fudgy chocolate layer cake
2
- Prep Time15 min
- Total Time15 min
- Makes16 slices
Roberto Caruso
Ingredients
2 1/4 cups all-purpose flour
2/3 cup cocoa powder
2 tsp baking soda
1/2 cup unsalted butter
1 1/2 cups granulated sugar
1 3/4 cups buttermilk
2 tsp vanilla
chocolate icing
Instructions
Preheat oven to 350F (180C). Lightly oil or spray with vegetable oil two 8-inch (20-cm) round cake pans. In a large bowl, stir flour with cocoa and baking soda until evenly mixed. Place butter in a medium-size microwave-safe bowl. Microwave on high until melted, 1 minute. Stir in sugar. Mixture will be thick and grainy. Whisk in buttermilk and vanilla. Gradually stir into flour mixture just until blended. Batter will be lumpy. Pour into prepared pans. Using the back of a spoon, smooth tops.
Bake in centre of preheated 350F (180C) oven until a cake tester or skewer inserted in centre of cakes comes out clean, 30 to 35 minutes. Remove from oven. Cool in pans on a wire rack 5 minutes. Run a knife around inside edge of pans, then turn out onto a rack to cool. To ice cakes, place 1 cake layer on a large plate. Spoon about one-third of Fluffy Chocolate Icing in centre. Spread just to edge. Top with second cake layer and spread top and side with remaining icing. Serve right away or refrigerate up to 6 hours. Any leftovers will keep well, covered and refrigerated, overnight.
Nutrition (per serving)
Calories 283, Protein 4.3g, Carbohydrates 49.3g, Fat 9.6g, Fibre 2.4g, Sodium 183mg.
This cake is dense and chocolatey -- and there are two layers. Yum!
Cake tip
If cakes puff up during baking and form domes, slice off tops to create flat surfaces. This prevents cake layers from sliding and makes them easier to stack.
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