Actually, here it is. Didn?t realize it was on Fine Cooking?s website! I won?t include the frosting, because everybody here has their own favorite buttercreams and what not.
I did 3 changes after the second time I baked this: 1) I used bleached flour instead of unbleached (I think the texture is better); I added the coco powder to the ingredients I was heating and melting (this brought out more flavor and made the chocolate a bit deeper; last, I increased the salt. The recipe originally called for 1/2 tsp of kosher salt (roughly about 1/4 tsp table salt). I didn?t think this was enough, and I prefer to use table salt in baking, so I switched the salt to 1/2 tsp TABLE salt, and the flavors were much more pronounced and the extra salt helped to cut through the richness. Enjoy! This would be a great cake for Valentine?s Day.
Hot Chocolate Layer Cake
6 oz. (3/4 cup) unsalted butter; more for the pans
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate, finely chopped
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
1 cup of water
13-1/2 oz. (3 cups) unbleached (I prefer bleached) all-purpose flour; more for the pans
3 cups granulated sugar
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt (I used 1/2 tsp of regular table salt)
Preheat the oven to 350. Grease, flour, and line with parchment 3 8-inch cake pans or 2 9-inch cake pans, or grease and flour a 15 cup bundt pan.
In a very large mixing bowl, whisk together the flour and the sugar, set aside.
In a 2 quart heavy, non-reactive sauce pan combine the butter, oil, bittersweet chocolate, coco powder, and water. Melt while stirring constantly over low heat until the mixture is completely smooth and just hot—do not allow it to simmer or boil or it will scorch.
Pour the hot chocolate mixture immediately into the flour mixture and whisk together until it?s completely combined and emulsified. It should be smooth, lump free, with no streaks of flour. Whisk in the eggs one at a time, then the buttermilk and the vanilla. Right before baking whisk in the baking soda and the salt. Pour the batter into pans and bake until a toothpick comes out clean—about 25-35 minutes for layer cakes and about 50 minutes for a bundt cake.
Let the cakes sit for 10 minutes and then remove them from their pans to finish cooling.