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Killer Chocolate Layer Cake

Source of Recipe


The Best of Betterbaking.com






List of Ingredients



• -- Cake --
  
• 2 cups sugar
  
• 8 ounces unsalted butter, melted and cooled
  
• 1/4 cup vegetable oil
  
• 3 eggs
  
• 2 tsp pure vanilla extract
  
• 2-1/2 cups all-purpose flour
  
• 1 tsp baking soda
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/8 tsp ground cinnamon
  
• 1 cup unsweetened cocoa powder
  
• 1-1/2 cups warm, flat cola or brewed coffee
  
• .
  
• -- Icing --
  
• 1/2 cup chocolate chips, melted
  
• 3/4 cup (6 ounces) unsalted butter, softened
  
• 1 tsp pure vanilla extract
  
• 3/4 cup unsweetened cocoa powder
  
• 4 cups confectioners' sugar
  
• 1/2 cup brewed coffee
  
• .
  
• -- Assembly --
  
• 1 cup chocolate shavings *
  
• 1 candied or maraschino cherry
  






Instructions



1. Preheat oven to 350 degrees (F). Lightly grease two 9-inch round cake pans and line the bottom with parchment-paper rounds. Line 2 baking sheets with parchment paper. Set aside.
   
   
2. Combine sugar, butter and oil in large bowl. Whisk until blended. Beat in eggs and vanilla. In medium bowl, combine flour, baking soda, baking powder, salt, cinnamon and cocoa. Whisk to blend. Stir into wet ingredients, then continue to stir while drizzling in cola to make a thin batter.
   
   
3. Pour batter into prepared cake pans and place pans on prepared baking sheets. Bake for 35 to 40 minutes or until cakes spring back when gently touched. Let cool in pans on a wire rack for 15 minutes, then unmold gently onto the rack and let cool completely.
   
   
4. For the icing: Combine chocolate, butter, vanilla, cocoa and 1 cup of the confectioners' sugar in a food processor. Process to blend, then add the remaining confectioners' sugar and process until light and fluffy, drizzling in the coffee as needed to achieve the right consistency.
   
   
5. To decorate: Place one cake layer on a cardboard circle, cake board or round platter. Spread the top with icing about 1/2-inch thick. Place the second layer on top and ice the cake, sides first, then the top, with the rest of the icing. Garnish with chocolate shavings and place the cherry in the center.
   
   Serves 10 to 12
   
   






Final Comments


* For chocolate shavings: Warm a block of bittersweet or semisweet chocolate by sweeping a hair dryer over it, taking care not to melt the chocolate. Holding a paring knife or vegetable peeler at a 45-degree angle against the chocolate, scrape toward you, anchoring the block with your other hand. Pick up the shavings with a toothpick and place them as desired on the frosted cake.