How to Prepare Yummy A Very, Very Chocolate Chocolate Layer Cake FUSF

A Very, Very Chocolate Chocolate Layer Cake FUSF.

A Very, Very Chocolate Chocolate Layer Cake FUSF You can have A Very, Very Chocolate Chocolate Layer Cake FUSF using 21 ingredients and 19 steps. Here is how you cook it.

Ingredients of A Very, Very Chocolate Chocolate Layer Cake FUSF

  1. It’s of For the chocolate cake.
  2. It’s 1 1/2 cups of ap flour.
  3. Prepare 3/4 cup of unsweetened cocoa.
  4. Prepare 1 1/2 cups of granulated sugar.
  5. It’s 1 1/4 tsp of baking soda.
  6. Prepare 3/4 tsp of baking powder.
  7. It’s 1 tsp of kosher salt.
  8. You need 3/4 cup of buttermilk.
  9. You need 1/2 cup of water.
  10. You need 1/4 cup of canola oil.
  11. It’s 1 of tblsp espresso powder.
  12. Prepare 2 of eggs.
  13. You need 1 tsp of vanilla.
  14. You need of For the chocolate buttercream frosting.
  15. Prepare 3 sticks of softened butter.
  16. Prepare 1 cup of unsweetened cocoa.
  17. Prepare 1/2 cup of whole milk.
  18. You need 1/2 tsp of kosher salt.
  19. It’s 1 of tblsp espresso powder.
  20. It’s 5 cups of confectioners sugar.
  21. It’s 1 tsp of vanilla.

A Very, Very Chocolate Chocolate Layer Cake FUSF instructions

  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.

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