Oven350° F
Bake20 to 25 minutes
Pans2 (9-inch) round cake dishes
Ingredients14
INGREDIENTS
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ cup of whole milk
- 8 oz 2 sticks of butter
- 3 eggs at room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups sugar
- ½ teaspoon salt
- 1 cup of VERY strong coffee
Frosting
- 2 cups very cold heavy cream
- 6 tablespoons powdered sugar
- ½ teaspoon vanilla
- 2 tablespoons Instant Coffee
- 1 cup grated or shave sweet chocolate divided
INSTRUCTIONS
- Preheat the oven to 350° F.
- Grease and lightly flour 2 (9-inch) round cake dishes.
- In a bowl, whisk together the flour, salt and baking powder.
- In a small pot, heat the milk and butter, remove from the heat and set aside.
- In a large bowl, beat the eggs with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for 5 minutes more. Reduce the speed to low. Add the flour mixture, butter mixture, coffee and vanilla extract and mix for 1 more minute.
- Pour the batter into two baking dishes and bake for 20 to 25 minutes or until a toothpick stuck in the middle comes out clean. Cool cakes in pans for 10 min. Invert cakes onto wire racks, gently remove pans. Cool the cakes completely.
- In a large bowl, mix the heavy cream, powdered sugar, vanilla, instant coffee and 6 tablespoons of shaved chocolate. Beat until the cream holds soft peaks.
- Place one cake layer on a serving plate, spreading ½ of the frosting on top, place the other cake layer on top and spread the top with remaining frosting.
- Add the remaining shaved chocolate on top of the cake. Eat immediately or keep frosted cake refrigerated until ready to eat.
