Chocolate Cake Layers

Frosted with Chocolate Buttermilk Frosting. Recipe from Amicus Cupcake.

Makes three 8-inch layers

INGREDIENTS

4 cups + 2 tbsp sugar

1 tsp salt

1 cup + 2 tbsp Cocoa Powder

1 & ½ tsp baking soda

1 & ½ cup water

1 & ½ cup canola oil

3 tsp vanilla extract

2 & ½ cup + 2 tbsp Spooned and Leveled All Purpose Flour, sifted

6 large egg yolks

3 large eggs

3/8 cup buttermilk

STEPS

Preheat oven to 350 degrees. Generously butter cake pans, line with parchment, and butter the parchment.

In a heavy saucepan stir together:

4 cups + 2 tbsp sugar

1 tsp salt

1 cup + 2 tbsp Cocoa Powder

1 & ½ tsp baking soda

In a separate pan, bring the 1 & ½ cup water to a boil.  Stirring constantly, pour the water slowly into the cocoa mixture. Stir the mixture. Place on the heat and bring back to a boil. Turn off and allow to stand for 10 minutes. 

(I didn’t have a saucepan big enough for all this to fit in so put the cocoa mixture into a glass bowl, brought the water to a bowl and then added it to the cocoa mixture. After mixing it all together I set it over a sauce pan with water – a la double broiler)

Pour the cocoa mixture into a large mixing bowl, add the 1 & ½ cup canola oil and 3 tsp vanilla extract and beat on low speed for 10 seconds.

Still on low speed add the 2 & ½ cup + 2 tbsp All Purpose Flour.

Then quickly add:

6 large egg yolks

3 large eggs

3/8 cup buttermilk

Pour the batter into the prepared pans, filling about 2/3 full. If you have extra, make them into cupcakes.

Bake for about 30 minutes, until the cake is set, pulls away from the sides of the pan, and a tester comes out clean. Let cool in the pans for 10 minutes, and then invert onto cooling racks to cool completely.

I covered with chocolate buttercream frosting.