Directions:
- Position 1 rack in top 1/3 and 1 rack in bottom 1/3 of oven and preheat to 350 degrees. Butter three 9 cake pans with 1 1/2 sides. Line with parchment paper rounds and butter parchment.
- Whisk cocoa and 1/2 cup warm water in small bowl. Whisk butter and 1/2 cup water in second small bowl.
- Sift flour, baking soda, and 1/4 teaspoons salt into medium bowl.
- Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffly (will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffly, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter amoung pans (about 1 3/4 cups each).
- Bake cakes until tester comes out clean, reversing pans halfway through baking, about 18 minutes. Cool completely in pans on racks.
- Frosting: Melt butter in medium saucepan over medium heat. Stir in sugar, cocoa, expresso powder, and 1/2 tsp (scant) salt. Gradually stir in cream. Stir until mixturer is very hot and just begins to simmer at edges. Reduce heat to low; stir 1 minute to let flavors blend. Transfer to medium bowl; stir in vanilla (will resemble chocolate sauce). Chill until just thickened, stirring occasionally, about 1 1/2 hours. Let stand at room temperature.
- Run knife around cake sides. Carefully iinvert 1 cake onto plate (cakes will be very tender); peel off parchment. Spread with 1/2 cup frosting. Invert second cake onto palm of hand. Position cake 2 inches above frosted cake layer. Carefully slide cake onto first cake layer. Peel off parchment. Spread cake with 1/2 cup frosting. Repeat with third cake layer. Spread remaining frosting on sides and top of cake.
- Can be made one day ahead. Cover with cake dome' let stand at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.47 Kcal (2313 kJ) | ||
| Calories from fat | 256.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.51g | 44% | |
|---|---|---|---|
| Cholesterol | 109.92mg | 37% | |
| Sodium | 201.81mg | 8% | |
| Potassium | 319.83mg | 7% | |
| Total Carbs | 76.17g | 25% | |
| Sugars | 51.79g | 207% | |
| Dietary Fiber | 4.67g | 19% | |
| Protein | 6.39g | 13% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.8mg | 21% | |
| Calcium | 86.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 373.68 Kcal (1565 kJ) | ||
| Calories from fat | 173.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.29g | 44% | |
|---|---|---|---|
| Cholesterol | 74.35mg | 37% | |
| Sodium | 136.5mg | 8% | |
| Potassium | 216.33mg | 7% | |
| Total Carbs | 51.52g | 25% | |
| Sugars | 35.03g | 207% | |
| Dietary Fiber | 3.16g | 19% | |
| Protein | 4.32g | 13% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 2.6mg | 21% | |
| Calcium | 58.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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