Double-Deep-Chocolate Hanukkah Layer Cake
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Water1 tsp
Pure Vanilla Extract2 cups
All-Purpose Flour1.75 cups
Sugar2 tsps
Baking Powder1 tsp
Baking Soda3 tsp
Salt2 tsps
Instant Espresso Powder1.5 tbsps
Light Corn SyrupDirections:
1
Bake cake layers: Heat oven to 350°F with rack in middle
2
Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess
3
Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth
4
Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl
5
Add wet ingredients to flour mixture and whisk until smooth
6
Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes
7
Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack
8
Remove parchment and cool completely
9
Heat oven to 350°F with rack in middle
10
Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess
11
Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth
12
Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl
13
Add wet ingredients to flour mixture and whisk until smooth
14
Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes
15
Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack
16
Remove parchment and cool completely
17
Make frosting: Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl
18
Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth
19
Remove bowl from pan and whisk in corn syrup and vanilla
20
Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours
21
(To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes
22
) Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl
23
Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth
24
Remove bowl from pan and whisk in corn syrup and vanilla
25
Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours
26
(To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes
27
) Assemble cake: Spread frosting generously between cake layers and over top and sides
28
Spread frosting generously between cake layers and over top and sides