Chocolate Eggnog Layer Cake
Makes one 2-layer cake, to serve 12 to 16
2 cups (8 ozs.) cake flour
3/4 cup (about 2 1/2 ozs.) cocoa, plus about 3 Tablespoons for dusting the pans
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (7 1/2 ozs.) sugar
1/4 cup vegetable oil
2 large eggs plus 2 egg yolks
4 ozs. bittersweet chocolate, melted and slightly cooled
1 cup strong brewed coffee, cooled
2 teaspoons pure vanilla extract
1 cup dairy eggnog or buttermilk*
*NOTE: If you use buttermilk instead of eggnog, you must increase the sugar to 1 1/2 cups.
-- Sift together the flour, cocoa, baking soda, baking powder, and salt. Set aside.
-- Set oven rack at upper middle level and preheat oven to 350°. Lightly grease two 8 1/2" or 9" springform pans and dust the pans with the extra cocoa. Shake out the excess cocoa.
-- Beat together sugar and oil. Add eggs and yolks, one at a time, beating well after each addition. Beat in melted chocolate and coffee.
-- Add vanilla extract to eggnog. Beat flour mixture and eggnog mixture into chocolate mixture in two or three batches, alternating between the two until both are completely incorporated. Scrape down sides of bowl and beat again briefly. This batter is quite thin--don't let it worry you.
-- Divide batter evenly between prepared pans and bake at 350° for 30 to 35 minutes, or until cake springs back when lightly pressed in the center. Cake will look almost black and very glossy.
-- Remove pans from oven and allow to cool on wire racks for 15 to 20 minutes. Remove cake from pans and allow to cool completely before frosting with . . .
Chocolate Eggnog Icing
Makes enough to generously frost two 8 1/2" or 9" cake layers
2 cups (about 6 ozs.) cocoa
1 3/4 cups (about 5 1/4 ozs.) powdered sugar
3/4 stick (6 Tablespoons) unsalted butter, room temperature
1 8-oz. brick of cream cheese, room temperature
2 ozs. bittersweet chocolate, melted and slightly cooled
3/4 cup dairy eggnog or buttermilk**
1 Tablespoon pure vanilla extract
**NOTE: If you use buttermilk instead of eggnog, you may want to increase the powdered sugar content somewhat to taste.
-- Sift together the cocoa and powdered sugar. DO NOT SKIP THIS STEP or you will end up with unappetizing little lumps in your frosting. Set aside.
-- Cream together all other ingredients. Add cocoa mixture a little at a time. Beat on highest mixer setting for several minutes, pausing to scrape down the sides of the bowl once or twice.
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