This dark chocolate cake has a subtle coffee flavor.
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2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter, softened
3 (1-ounce) squares unsweetened baking chocolate, melted, cooled
3 large Land O Lakes® Eggs
2 teaspoons vanilla
1 1/3 cups hot strong coffee
2/3 cup Land O Lakes® Butter, softened
3 cups powdered sugar
3/4 cup unsweetened cocoa
1 teaspoon vanilla
3 to 4 tablespoons cooled strong coffee
Heat oven to 350°F. Grease and lightly flour 2 (9-inch) round cake pans; set aside.
Combine flour, baking soda, baking powder and salt in bowl; set aside.
Place sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping bowl often, until creamy. Add cooled chocolate, eggs and 2 teaspoons vanilla; continue beating until well mixed. Add flour mixture to butter mixture alternately with 1 1/3 cups coffee, beating at low speed just until well mixed.
Pour batter evenly into prepared pans. Bake 20-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
Beat 2/3 cup butter in bowl at medium speed until creamy. Gradually add powdered sugar, cocoa, 1 teaspoon vanilla and enough coffee for desired spreading consistency, beating well after each addition.
Place 1 cake layer onto serving plate. Spread 1/2 cup frosting over top; top with second cake layer. Spread remaining frosting over top and sides of cake.
What’s better than chocolate? We can’t think of anything either. From Chocolate Cake with Peanut Butter Frosting to Chocolate Cherry Layer Cake, this collection offers the variety that has every chocolate-lover covered.