Post by grammydebbie on Nov 13, 2023 18:44:32 GMT -6
3 cups flour
2 cups sugar
12 Tablespoons cocoa
1 teaspoon salt
1 teaspoon baking soda
12 Tablespoons cooking oil
2 Tablespoons cider vinegar
2 Tablespoons vanilla
2 cups cold coffee
Preheat oven to 350 degrees. Mix dry ingredients in bowl, then add remaining ingredients and mix to combine.
Pour batter into three 8-inch greased round layer cake pans. Bake for 25 minutes or until toothpick inserted in center comes out clean. Remove from pans and let cool before frosting.
My notes: No, this cake does NOT have eggs in it! I really questioned that! I made 1-1/2 times the recipe and baked the cake in three 9-inch round layer pans. I have cloth pan wraps that I soak in water while making the cake and then I wrap them around the outside of the cake pans before baking. These wraps cause the cakes to bake more evenly, with no domed top, that make the layers much easier to assemble when making a layer cake. I used a favorite frosting recipe (which I've added below) and then drizzled the edges with some chocolate hazelnut syrup I had on hand. I am not cake decorator and I usually have ugly layer cakes, but this one was impressive!
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla
In a metal bowl, over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
In a large bowl, combine powdered sugar, sour cream and vanilla. Add chocolate mixture, beat until smooth.
Spread frosting between layers and over top of cake. Refrigerate until serving and refrigerate leftovers.
2 cups sugar
12 Tablespoons cocoa
1 teaspoon salt
1 teaspoon baking soda
12 Tablespoons cooking oil
2 Tablespoons cider vinegar
2 Tablespoons vanilla
2 cups cold coffee
Preheat oven to 350 degrees. Mix dry ingredients in bowl, then add remaining ingredients and mix to combine.
Pour batter into three 8-inch greased round layer cake pans. Bake for 25 minutes or until toothpick inserted in center comes out clean. Remove from pans and let cool before frosting.
My notes: No, this cake does NOT have eggs in it! I really questioned that! I made 1-1/2 times the recipe and baked the cake in three 9-inch round layer pans. I have cloth pan wraps that I soak in water while making the cake and then I wrap them around the outside of the cake pans before baking. These wraps cause the cakes to bake more evenly, with no domed top, that make the layers much easier to assemble when making a layer cake. I used a favorite frosting recipe (which I've added below) and then drizzled the edges with some chocolate hazelnut syrup I had on hand. I am not cake decorator and I usually have ugly layer cakes, but this one was impressive!
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla
In a metal bowl, over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
In a large bowl, combine powdered sugar, sour cream and vanilla. Add chocolate mixture, beat until smooth.
Spread frosting between layers and over top of cake. Refrigerate until serving and refrigerate leftovers.
