Search
by Ingredient

Heirloom Chocolate Cake

StarStarStarStarStar

Submitted by albiani

YIELD

servings

PREP

25 min

COOK

25 min

READY

50 min

Ingredients

2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
1 ¼ 6.3
TEASPOONS ML BAKING SODA
½ 2.5
TEASPOON ML SALT
¾ 177
CUP ML BUTTER
unsalted, room temperature
2 473
CUPS ML BROWN SUGAR
firmly packed *
2 2
LARGE LARGE EGGS
room temperature
2 2
EACH EACH EGG YOLKS
room temperature *
5 144.5
OUNCES ML/G UNSWEETENED CHOCOLATE
melted
1 ½ 355
CUPS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 705 62% from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 30g 149%
Trans Fat 0g
Cholesterol 201mg 67%
Sodium 848mg 35%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 20%
Sugars g
Protein 31g
Vitamin A 24% Vitamin C 2%
Calcium 16% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe