Mia is one of those super sweet, ever positive bloggers that I met when I started blogging. Her love of hearts and pinks is reflected in her baking…and it is a delight to visit Bright Morning Star to see what beautiful twists she’s put on a recipe. For October’s Secret Recipe Club, I was assigned Mia’s warm and inviting blog. I knew I’d find something yummy and chocolate…and there was Ina’s Chocolate Layer Cake…a recipe I’ve eyed numerous times, but never made from start to finish.
I asked hubby for a quotable review….and his reply was, “My piece was too small.” There. you.go. The frosting was amazing…I will make it again and again. Nick and I both thought the cake was a wee bit dry and may try Mia’s tweak of adding some vegetable oil instead of the sour cream next time. I think she’s onto something. Thanks, Mia, for inspiring me this month!!!Print
Moist Chocolate Layer Cake
Adapted from the Barefoot Contessa via Bright Morning Star
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter at room temperature
- 2/3 cup sugar
- 2/3 cup brown sugar
- 2 extra large eggs at room temperature
- 2 teaspoons vanilla
- 1 cup buttermilk, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tablespoons coffee
- 10 ounces semisweet chocolate, coarsely chopped
- 8 ounces bittersweet chocolate, coarsely chopped
- 3 extra large egg whites
- 1 cup sugar
- Pinch of cream of tartar
- 1/2 teaspoon of salt
- 4 sticks (1 pound) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract 1 teaspoon instant espresso powder, dissolved in 1 teaspoon water
- 2 tablespoons Kahlua, optional
- 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.
- 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 10 minutes, then invert the cakes onto a rack to cool completely.
- Peel off the parchment paper.
To make 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 combine egg whites, sugar, salt and cream of tartar.
- Place bowl over a pot of simmering water and heat, whisking occasionally, till mixture is hot, about 5 minutes. Return to mixer with whisk attachment, and beat on high till cool and meringue holds stiff peaks. Add butter, one tablespoon at a time, while beating on medium. Scrape bowl and add chocolate, vanilla, espresso, vanilla and Kahlua. Mix for about one minute, till combined. If soft, allow to cool and beat again before icing cake.