Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cups unsalted butter-softened
  • 4 ½ cups sugar
  • 6 large eggs
  • 1 ½ cups cocoa powder
  • 4 cups flour
  • 1 ½ teaspoons salt
  • 3 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 cup + 2.5 Tablespoons cold coffee
  • 1 cup + 2.5 Tablespoons milk
  • 4 teaspoons vanilla
  • 2 cups milk
  • 2 cups + 2.5 Tablespoons heavy cream
  • 4 teaspoons vanilla
  • 2 eggs
  • 2 egg yolks
  • ¾ cup sugar
  • 6 Tablespoons flour
  • ½ cup cornstarch
  • 8 oz. semisweet chocolate- chopped in small pieces
  • 5 oz. semisweet chocolate chopped in small pieces
  • ½ cup heavy cream

Instruction

  • Preheat the oven to 325 F. Spray two 9 x 3-inch round cake pans. Line bottoms with circles of parchment paper, spray the paper and set aside.
  • Sift together dry ingredients (flour, cocoa, baking soda, baking powder and salt) and set aside.
  • Combine cold coffee, milk and vanilla extract, set aside, too.
  • In a mixing bowl at medium speed, cream butter and sugar together.  Add eggs one at a time and mix to combine.
  • Running mixer on low speed, alternately mix in dry and wet ingredients (starting and ending with the dry ingredients).
  • Divide the batter between the two cake pans, smooth the tops and bake at 325 degrees for about 35-40 minutes or until toothpick inserted in the center comes out clean.
  • Cool cakes completely in the fridge.