Orange Cake
Rich Chocolate Cake
2015-01-23 00:00:04
Serves 6
Nutrition Facts
Serving Size
365g
Servings
6
Amount Per Serving
Calories 1014
Calories from Fat 345
% Daily Value *
Total Fat 39g
61%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 24g
Cholesterol 98mg
33%
Sodium 1020mg
43%
Total Carbohydrates 165g
55%
Dietary Fiber 9g
38%
Sugars 111g
Protein 16g
Vitamin A
3%
Vitamin C
2%
Calcium
17%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 oz. semisweet chocolate, fine-quality
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well shaken buttermilk
- 3/4 teaspoon vanilla
Instructions
- Preheat oven to 300 degrees.
- Line bottoms of 2 9" cake pans with lightly greased parchment paper.
- Finely chop chocolate and in a medium bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl beat eggs with mixer until thickened slightly and lemon colored (about 5 minutes). Slowly add oil, buttermilk, vanilla, and melted chocolate coffee mixture to eggs, beating until well combined. Add sugar mixture and beat on medium speed until combined well. Divide batter between pans and bake until a tester inserted in center comes out clean. About 45 minutes.
- Cool layers completely in pans on racks. Run a knife around edges of cake to loosen and invert layers onto racks. Carefully remove parchment paper and cool layers completely. Frost.
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