This cake is definitely a chocolate lovers dream. If you are a chocoholic, you’re going to LOVE the layers of coffee-infused chocolate cake, chocolate mousse, and a creamy chocolate glaze. One cannot describe how rich, moist, and delectably chocolaty it is. Coconut flakes are completely optional, I added them to get that Holiday look.
*see my note below on how to make cake flour at home
1 3/4 cups cake flour (not self-rising)
1 stick unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 cup unsweetened cocoa
2 tsp. vanilla extract
1/2 teaspoons salt
1 3/4 cups buttermilk
1/4 cup espresso, cold (strong brewed coffee)
1 1/2 Tbsp. white vinegar
2 tsp. baking soda
3 Tbsp. unsweetened cocoa
1 Tbsp. corn starch
1 Tbsp. sugar
1/4 tsp. salt
3/4 espresso, cold (strong brewed coffee)
1/2 cup milk
1 tsp. vanilla extract
3 Tbsp. butter, unsalted
3/4 cup chocolate, dark (I used Ghirardelli)
1 1/2 cup heavy cream
2 cups dark chocolate (I used Ghirardelli), melted, warm
1/2 cup cranberry glaze (whole berry from “Ocean Spray”)
1/2 cup fresh cranberry-for decor
2 cups coconut flakes- optional, for decor
Preheat oven to 350°F. Grease two 9” round cake pans, then line the bottoms with waxed paper.
In a small bowl, sift the cake flour and cocoa set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 4-5 minutes. Add the eggs, one at a time. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. In a separate bowl stir salt, espresso, vanilla and buttermilk; add to the batter in three parts alternating with the flour mixture. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake for 40-45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 10-15 minutes. Remove from the pans and cool completely on a wire rack.
In a medium pan over medium-low heat, stir sugar, cornstarch, cocoa and espresso until just beginning to boil. Turn off the heat; add chocolate, milk and butter; then mix until smooth. Let cool slightly and refrigerate for 20-30 minutes.
Whisk cream in a chilled medium bowl until soft peaks form. Pour in warm chocolate and mix until combined. Refrigerate just until cool, about 10 minutes; use immediately.
Assembling the cake:
Cut each cooled cake horizontally in half. So you have four layers total.
Place bottom layer on a serving plate, spread with 1/2 of chocolate glaze.
Place another layer of cake over the chocolate glaze. Spread with cranberry glaze, over cranberry glaze spread 1 cup of chocolate filling. Place another layer of the cake layer; spread that with chocolate glaze, place final cake layer over the chocolate glaze. Then spread rest of the chocolate filling on top and sides of the cake.
So your layers should be like this:
Cranberry glaze and 1 cup chocolate filling
Cover entire cake with coconut flakes, gently pressing them on with your hand. Sprinkle the top with chopped pecans and sugar coated fresh cranberries.
Refrigerate cake until ready to serve.
*NOTE: How to make cake flour at home:
For every cup of flour you use, take out two tablespoons of flour and replace with two tablespoons of cornstarch. Mix cornstarch and flour together and place into a sifter set over a bowl.
Sift the flour and cornstarch together couple times. The cake flour is ready!!!
-For two cups of cake flour we will need:
1 3/4 cups all-purpose flour
1/4 cup cornstarch
To make two cups of cake flour combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; Sift the flour and cornstarch together couple times.