This is best chocolate cake I have.
Preheat oven 350* Butter two 8 inch round pans, line with parchment and spray again. Sift the flour, sugar, cocoa, baking soda and powder, salt into the bowl of an electric mixer. Mix. In another bowl combine buttermilk, oil, eggs and vanilla. Slowly add to dry ingredients. Add coffee and just stir to combine. Pour batter in pans bake for 35 to 40 minutes. Cool in pans then on rack.
Frosting:
chop the chocolate and place in heat proof bowl and set over simmering water. Stir until melted, cool.
In bowl of mixer beat butter till light yellow, about 3 minutes. Turn the mixer to low. Add the yolk and vanilla and beat 3 more minutes. Add the sugar. Dissolve the coffee in 2 teaspoons hottest tap water.Add coffee and chocolate to butter and mix till well blended. Don't whip. Spread on cooled cakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1416 | ||
Calories from Fat: 633 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.3g | 94 % | |
Saturated Fat 35.7g | 178 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 151.1mg | 46 % | |
Sodium 14721.5mg | 508 % | |
Potassium 641.8mg | 17 % | |
Total Carbohydrate 183.1g | 54 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 178.2g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1416
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