Favourite Recipe: Double-Chocolate Layer Cake


Food Porn

Food-pohrn (noun)

Food porn is a glamorous spectacular visual presentation of cooking or eating in advertisements, infomercials, cooking shows or other visual media. It makes the salivatory gland kick into overdrive!

I am a subscriber to “Food and Wine” magazine which is food porn at its best! I get sucked into the photos and can taste and smell the food (in my imagination of course)…..which then makes me want to purchase all the ingredients and go home and try it out on my family.

The latest and greatest recipe I decided to try out on everyone is from my ever favourite “Barefoot Contessa”. It’s a rich and decadent cake. One that tastes good in batter form too 😉

Double-Chocolate Layer Cake

1-3/4 cup flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee

6 oz semi-sweet chocolate
½ lb unsalted butter (softened at room temperature)
1 large egg yolk
1 tsp pure vanilla extract
1 cup plus 1 tblsp icing sugar
1 tblsp instant coffee granules

1. Preheat the oven to 350F

2. To make the cake–mix the dry ingredients (first 6) in a large bowl.

Mix the dry ingredients...

Mix the dry ingredients…

3. In a separate smaller bowl, mix the eggs (beaten), vanilla, vegetable oil, and buttermilk.

4. Slowly add the wet mixture into the dry ingredients, then slowly stir in the coffee. I found the batter to be very runny so don’t panic.

Incorporate the wet into the dry

Incorporate the wet into the dry

Slowly stir in coffee

Slowly stir in coffee

5. Pour batter into 2 each round 8” cake pans (butter pan edges or spray with non-stick veg oil & line bottom with parchment paper).

6. Bake for 35 minutes or until a toothpick inserted into the centre comes out clean. Cool for 30 minutes. Invert on cooling rack and peel off parchment paper.


7. To make the frosting—Heat chocolate in microwave in 30 second increments until melted (Stirring each time). Set aside to cool.


8. Beat the butter until fluffy, add the egg yolk, vanilla, instant coffee/water combo. Stir in icing sugar. Add chocolate and combine.

9. Ice the cooled cake. Refrigerate for 1 hour before slicing.



Yummy with a nice dessert wine :-)

Yummy with a nice dessert wine 🙂

I did not have any buttermilk so I did the following because I was too lazy to run to the grocery store (plus knew I didn’t really have to haha)…..


NOTE: Buttermilk substitute- 1 cup heavy milk or cream + 1 tblsp white vinegar. Let sit for 5 min.

About The Inspired Nester

Travel gives me inspiration, yet home needs to be a sanctuary. Live in what you love ♥
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