Heirloom Chocolate Cake
Yield
servingsPrep
25 minCook
25 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 ¼ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
butter
unsalted, room temperature |
|
| 2 | cups |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
room temperature |
|
| 2 | each |
egg yolks
room temperature |
*
|
| 5 | ounces |
unsweetened chocolate
melted |
|
| 1 ½ | cups |
buttermilk
room temperature |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 6.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
butter
unsalted, room temperature |
|
| 473 | ml |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
room temperature |
|
| 2 | each |
egg yolks
room temperature |
*
|
| 144.5 | ml/g |
unsweetened chocolate
melted |
|
| 355 | ml |
buttermilk
room temperature |
|
Directions
Preheat oven to 350℉ (180℃).
Butter bottoms of three 9 inch pans.
Line bottoms with waxed paper.
Mix flour, salt and soda in small bowl.
Cream butter in large bowl until light.
Add sugar gradually and beat until fluffy.
Add eggs, one at a time beating well after each addition.
Beat in yolks and then melted chocolate.
Mix in dry ingredients and buttermilk, alternately beginning and ending with dry ingredients.
Divide between pans.
Bake until wooden pick comes clean (about 25 minutes).
Place on racks for 5 minutes.
Unmold cakes using pointed knife to loosen sides, place on paper towel lined racks and cool completely.
Peel parchment off cooled cakes.
Place on platter: place 1 cake layer on platter, add stripes of waxed paper under edges.
Spread ¾ cup frosting on top.
Repeat for other layers.
Remove waxed paper strips.
Add walnuts decoratively to top edge and center.
