The Dessert Place: Chocolate Chocolate Cake Recipe

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The Dessert Place: Chocolate Chocolate Cake
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Ingredients
19
Count
Nutrition
1431
Calories
Total time
220
Minutes
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Ingredients:

Directions:

  1. FOR CAKE
  2. Preheat oven to 350 degrees.
  3. Butter and flour two 8-inch cake pans, and set them aside.
  4. Using an electric mixer on medium speed, cream butter well and then add brown sugar.
  5. Continue to beat on medium, speed, adding eggs one at a time.
  6. Beat until the mixture is light and fluffy, about 5 minutes.
  7. Add melted, cooled chocolate and vanilla extract.
  8. Using a rubber spatula, scrape down the sides of the bowl to make sure all ingredients are well blended.
  9. In a separate bowl, combine the flour, baking soda and salt.
  10. Add these dry ingredients to the batter alternately with the butter milk.
  11. On low speed, stir in the boiling water.
  12. Scrape down the sides of the bowl again, and mix to incorporate. (TIP: DON’T OVERMIX AFTER FLOUR HAS BEEN ADDED.).
  13. NOTE: YES, THE BATTER IS RUNNY!
  14. Pour the batter evenly into the prepared cake pans.
  15. GENTLY “knock” the filled pans on the counter to evenly distribute batter.
  16. Bake on center rack in oven for approximately 35-40 minutes, or until a cake tester comes out clean.
  17. Let the layers cool on a wire rack for about 20 minutes before removing them from the pans.
  18. After they have cooled completely, frost them with the icing.
  19. FROSTING.
  20. Using an electric mixer on medium, cream the butter and shortening.
  21. Add half of the confectioners sugar, beat, scrape down the sides of the bowl with a rubber spatula.
  22. Add the chocolate syrup.
  23. Add the remaining sugar, the salt, and the melted chocolate.
  24. Scrape the bowl again, and mix on medium for 1 minute.
  25. In a small bowl, combine the vanilla extract with the egg yolks. Slowly, while whisking, stir in the hot coffee.
  26. Add this vanilla extract / egg mixture to the chocolate mixture.
  27. Beat mixture on high speed for about 2 minutes, or until the frosting is light a fluffy.
  28. Refrigerate icing for about 20 minutes before icing the cake.
  29. ENJOY!
  30. DO NOT REFRIGERATE THIS CAKE!
  31. STORE AT ROOM TEMPERATURE FOR SEVERAL DAYS OR FREEZE UNEATEN PORTION FOR ENJOYMENT AT A LATER TME.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1430.84 Kcal (5991 kJ)
Calories from fat 536.17 Kcal
% Daily Value*
Total Fat 59.57g 92%
Cholesterol 224.59mg 75%
Sodium 1871.19mg 78%
Potassium 613.78mg 13%
Total Carbs 227.84g 76%
Sugars 186.5g 746%
Dietary Fiber 7.24g 29%
Protein 12.35g 25%
Vitamin A 0.5mg 17%
Iron 3.2mg 18%
Calcium 126.6mg 13%
Amount Per 100 g
Calories 358.26 Kcal (1500 kJ)
Calories from fat 134.25 Kcal
% Daily Value*
Total Fat 14.92g 92%
Cholesterol 56.23mg 75%
Sodium 468.51mg 78%
Potassium 153.68mg 13%
Total Carbs 57.05g 76%
Sugars 46.7g 746%
Dietary Fiber 1.81g 29%
Protein 3.09g 25%
Vitamin A 0.1mg 17%
Iron 0.8mg 18%
Calcium 31.7mg 13%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.8
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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