-- Ina Garten's recipe:
- 1 3/4 cups all-purpose flour, plus more for dusting
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Preheat the oven to 350°F. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla.
Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
Source for recipe: http://www.foodandwine.com/recipes/double-chocolate-layer-cake
2 cups sugar
1/2 cup water
1/2 cup heavy cream, lukewarm
2 tbsp butter
14 cup heavy cream, lukewarm
optional -- 2 tbsp rum
1/4 cup corn syrup
Sugar + water in saucepan on med- high heat. When the color of the melting sugar changes around the outer edges to an amber-brownish color, remove from heat. Stir well using a wooden spoon.
For the chocolate buttercream frosting
1 cup unsalted butter, softened
31/2 cups confectioners sugar
1/2 cup cocoa powder
1/2 tsp table salt
2 tsp vanilla
Cream butter with paddle of mixer.
Sift sugar + cocoa. Mix.
Frosting and filling the cake
Place one cake flat side up on the cake board. Make a dam/ridge along the edge using some of the frosting, using a decorating bag attached with a regular wide, round tip.
Pour in the caramel sauce.
Place the second cake, flat side up, on top of this . Press down gently.
Now using an offse spatula, coat the cake with the frosting, just to cover it thinly.
Let it set in the refrigerator for 30 minutes.
Apply the rest of the frosting evenly all over the cake.
You may make gum paste shapes to decorate, or just some sprinkles or sugar pearls.
Let set in the refrigerator for at least 2 hours.