monkeys.
| 1 3/4 | cups all-purpose flour |
| 2 | cups sugar |
| 3/4 | cup unsweetened cocoa powder |
| 2 | teaspoons baking soda |
| 1 | teaspoon baking powder |
| 1 | teaspoon salt |
| 1 | cup buttermilk |
| 1/2 | cup canola oil |
| 2 | large eggs |
| 1 | teaspoon vanilla extract |
| 1 | cup coffee |
| 6 | ounces semisweet chocolate, coarsely chopped |
| 2 | sticks (1/2 pound) unsalted butter, at room temperature |
| 1 | large egg yolk |
| 1 | teaspoon vanilla extract |
| 1 | cup powdered sugar |
| 1 | tablespoon powdered sugar |
- MAKE THE CAKE: Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
- In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
- Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
- MAKE THE FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
- In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
- Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.
Dessert, Bake, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 162.0g |
||||||
Amount Per Serving |
||||||
|
Calories 560 Calories from Fat
278 |
||||||
% Daily Value* |
||||||
|
Total Fat
30.9g 48%
|
||||||
|
Saturated Fat
13.8g 69%
|
||||||
|
Cholesterol
94mg 31%
|
||||||
|
Sodium
550mg 23%
|
||||||
|
Total Carbohydrates
71.1g 24%
|
||||||
|
Dietary Fiber
3.1g 12%
|
||||||
|
Sugars
52.7g |
||||||
|
Protein
5.6g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Bad points |
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