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chocolate layer cake

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe is from Ina Garten- but has been through so many hands since then- and everyone claiming it as posted by or adapted from or originally from- I thought I would also get in on this beautiful cake- and I know you will want to make it too. Decorating idea belongs to Grace of La Mia Vita Dolce. It is such a beautiful chocolate layer cake with white chocolate cream cheese frosting and decorated with pink vanilla glaze and white nonpareils. Thanks for this recipe from Grace,Sheila, Cheryl and La Mia Vita Dolce article..this recipe has made the rounds for sure.. THANKS INA GARTEN.

(2 ratings)
yield serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For chocolate layer cake

  • CHOCOLATE LAYER CAKE:
  • 3/4 c
    unsweetened cocoa powder
  • 1 3/4 c
    all purpose flour
  • 2 c
    granulated sugar
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    kosher salt
  • 1 c
    buttermilk
  • 1/2 c
    vegetable oil
  • 2 lg
    eggs
  • 1 tsp
    pure vanilla extract
  • 1 c
    freshly brewed hot coffee
  • WHITE CHOCOLATE CREAM CHEESE FROSTING:
  • 7 oz
    white chocolate, coarsely chopped
  • 1/2 c
    unsalted butter, room temperature
  • 8 oz
    cream cheese, softened
  • 1 tsp
    pure vanilla extract
  • 2 c
    powdered sugar, sifted
  • gel paste
    food coloring- wilton pink
  • BAKED CAKE DOUGHNUTS:
  • 1 1/4 c
    cake flour
  • 1/2 c
    granulated sugar
  • 1 1/4 tsp
    baking powder
  • 1/8 tsp
    ground nutmeg
  • 1/4 tsp
    salt
  • 1/2 c
    dairy buttermilk
  • 1 lg
    egg
  • 1 1/2 Tbsp
    butter, melted
  • 1/2 tsp
    clear vanilla extract
  • 4 oz
    white chocolate melted
  • DOUGHNUT GLAZE
  • 1/4 c
    milk
  • 1 tsp
    clear vanilla extract
  • 2 c
    powdered sugar, sifted
  • gel paste
    food coloring(wilton's pink)

How To Make chocolate layer cake

  • 1
    Chocolate Layer Cake: Preheat oven to 350^. Grease two 8-inch baking pans with butter and line with parchment paper. Dust pans lightly with flour and tap out any excess. Into a small bowl, sift the cocoa 2 times. In the large bowl of mixer sift all the dry ingredients including the cocoa again. Attach paddle and mix on low .
  • 2
    In another bowl, whisk together the remaining ingredients, except the hot coffee. Add the buttermilk mixture to the flour mixture and slowly mix on low speed- do not over mix. Gradually add the hot coffee and mix until fully combined. Pour batter into the prepared pans. Bake about 35 minutes or until done when tested with a toothpick.Let cool in pans on wire rack for 30 minutes; then invert cakes to wire rack to cool completely. Remove the parchment paper carefully.
  • 3
    White Chocolate Cream Cheese Frosting: Melt chocolate in microwave at 30 second intervals,until smooth and satiny. Set aside to cool for 10 minutes. Beat the butter and cream cheese until fluffy on medium speed of mixer. Add the chocolate and vanilla and beat to combine. Reduce speed to low and add the powdered sugar, a little at a time and mix until smooth and combined. Using a toothpick add a drop of gel pate food coloring and mix until well combined. Repeat until you get the color you want.
  • 4
    Baked white chocolate Cake Doughnuts: Preheat oven to 425^ Spray mini doughnut pan with non-stick cooking spray, set aside. Melt chocolate in microwave at 30 second intervals until smooth and satiny, set aside to cool.
  • 5
    Into a large bowl sift together dry ingredients, whisking to combine. In a small bowl whisk the buttermilk, egg, butter and vanilla. Add this to the flour mixture and whisk to just combine. Add the cooled chocolate and whisk to combine.
  • 6
    Place the batter into a large piping bag with a small coupler, no tip required. Pipe batter into doughnut pan. Tap pan lightly on counter. Bake until the tops spring back when touched about, 4 to 6 minutes. Remove from oven and cool in pan for 5 minutes before removing, must do this step. Remove from pan and place on rack to cool. Makes 36 doughnuts. Finish doughnuts with glaze and sprinkles.
  • 7
    Doughnut Glaze: Warm milk and vanilla in saucepan over low heat. Add powdered sugar and whisk slowly until well combined. Tint glaze using a toothpick, add a drop of gel paste at a time, whisking to combine well until of desired color. Remove from heat ans set over warm water to keep of dipping consistency.Dip doughnuts, in glaze and set on a rack over a baking sheet, to catch drips. Decorate with sprinkles immediately. Repeat with remaining doughnuts. Let set 5 minutes before using.
  • 8
    ASSEMBLING AND DECORATING CHOCOLATE LAYER CAKE: Using a pastry brush, brush all crumbs from cakes. Set a cake layer on a serving platter with the flat side facing up. Evenly spread 1/3 of the frosting over cake to the edge. Top with second cake layer, round side up. Spread the remaining frosting over the top and sides of the cake. Starting at the base of the cake, gently press doughnut(unglazed side) on the cake, Continue all the way around the cake and repeat with the second layer. Garnish with 3 doughnuts on the top of the cake- unglazed sides in.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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