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Velvet Devils Food Layer Cake With Coffee Buttercr... Recipe

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Velvet Devils Food Layer Cake With Coffee Buttercr...
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Ingredients
18
Count
Nutrition
583
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Note: This cake's texture is both soft and dense, similar to chocolate pound cake, only softer and lighter. Its flavor is intensely chocolate, yet pleasantly sweet. The substantial coffee-flavored buttercream stands up to the cake's dense texture and balances the rich chocolate flavor.
  2. 1. For the Cake: Adjust oven rack to center position and heat oven to 350 degrees. Grease two 8-by-1 1/2-inch round baking pans with shortening. Line pan bottoms with waxed or parchment paper; grease paper as well. Dust pans with flour; tap out excess.
  3. 2. Mix cocoa and instant coffee in small bowl; add boiling water and mix until smooth. Cool to room temperature, then stir in vanilla.
  4. 3. Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes. Add eggs one at a time, beating 1 full minute after each addition.
  5. 4. Whisk flour, baking soda and salt in medium bowl. With mixer on lowest speed, add about 1/3 of dry ingredients to batter, followed immediately by about 1/3 of cocoa mixture; mix until ingredients are almost incorporated into batter. Repeat process twice more. When batter appears blended, stop mixer and scrape bowl sides with rubber spatula. Return mixer to low speed; beat until batter looks satiny, about 15 seconds longer.
  6. 5. Divide batter evenly between pans. With rubber spatula, run batter to pan sides and smooth top. Bake cakes until they feel firm in center when lightly presesd anad skewer comes out clean or with just a crumb or two adhering, 23 to 30 minutes. Tranfer pans to wire racks; cool for 20 minutes. Run knife around perimeter of each pan, invert cakes onto racks, and peel off paper liners. Reinvert cakes onto additional racks; cool completely before frosting.
  7. 6. For the Buttercream Frosting: Mix instant coffee, coffee liqueur, and vanilla in small cup until coffee dissolves; set aside. Beat butter in bowl of electric mixer at medium-high speed until fluffy, about 1 minute. Add sugar and beat 3 minutes longer. Add coffee mixture and egg to frosting; beat until frosting mounds around beaters in a fluffy mass, 3 to 5 minutes longer. Apply frosting onto first cake layer and spread with a long metal spatula, top with second cake layer, top second layer with frosting, spread and then frost sides.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 583.09 Kcal (2441 kJ)
Calories from fat 255.31 Kcal
% Daily Value*
Total Fat 28.37g 44%
Cholesterol 111.45mg 37%
Sodium 219.91mg 9%
Potassium 113.74mg 2%
Total Carbs 79.51g 27%
Sugars 66.88g 268%
Dietary Fiber 0.78g 3%
Protein 3.74g 7%
Vitamin A 0.3mg 11%
Iron 1mg 5%
Calcium 31.6mg 3%
Amount Per 100 g
Calories 382.22 Kcal (1600 kJ)
Calories from fat 167.36 Kcal
% Daily Value*
Total Fat 18.6g 44%
Cholesterol 73.05mg 37%
Sodium 144.15mg 9%
Potassium 74.56mg 2%
Total Carbs 52.12g 27%
Sugars 43.84g 268%
Dietary Fiber 0.51g 3%
Protein 2.45g 7%
Vitamin A 0.2mg 11%
Iron 0.6mg 5%
Calcium 20.7mg 3%

* 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

  • 13.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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