Chocolate layer cake
Ingredients
2 cups all-purpose flour
2⁄3 cup dark cocoa powder
1 tsp baking soda
1 tsp baking powder
1 cup unsalted butter, softened
2 cups white sugar
2 tsp pure vanilla extract
2 eggs
1 cup strong brewed coffee, cold
Preheat oven to 350F. Butter and flour two 9" round cake pans. Set pans aside. In a medium bowl, sift together the flour, cocoa powder, baking soda and baking powder.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla extract until fluffy. Add the eggs one at a time, beating well after each addition. Add some of the flour mixture alternately with the coffee, mixing after each addition until all ingredients are added and well combined.
Divide the batter evenly between the two prepared pans, spreading the surface smooth with a palette knife. Bake for 25 to 30 minutes, until a toothpick inserted into the centre of the cake comes out clean. Cool cakes in pans for 20 minutes, then invert onto wire racks; cool completely.
To ice the cake, cut each cake in half horizontally. Top one layer with chocolate frosting and spread evenly. Place a second layer of cake on top and ice, repeating with all layers. Ice the top of the cake, finishing with the sides. Top the cake with a mound of shaved chocolate curls. makes one 9" layer cake
Chocolate Frosting
Ingredients
1 1⁄3 cups dark cocoa powder
6 cups icing sugar
1 cup unsalted butter, soft
1 1⁄3 cups 35% cream
4 tsp pure vanilla extract
Sift the cocoa and the icing sugar into the bowl of an electric mixer fitted with a paddle attachment. Set aside.
In a small saucepan, bring butter and cream to a gentle simmer. Remove the pan from the heat and add the vanilla extract. With the mixer on medium speed, carefully pour the hot liquid into the dry ingredients, beating the frosting until it's a smooth and glossy consistency. Let the frosting cool in the mixing bowl until it's thickened and has reached spreading consistency, about 40 minutes. Beat again just before spreading.
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