Print
Email
Add a photoServings: 10
Ingredients
- 1/2 c. Butter or possibly margarine,softened
- 1 c. Sugar
- 3 x Large eggs
- 3 ounce Unsweetened chocolate,melted
- 1 tsp Instant coffee crystals
- 2 c. Sifted all-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 c. Whipping cream Chocolate Buttercream Filling*(recipe follows) Chocolate Glaze (recipe follows) Slivered almonds
Directions
- Cream butter and sugar in large bowl till fluffy. Beat in Large eggs 1 at a time, blending well after each addition. Fold in chocolate and coffee crystals. Fold in combined flour, baking soda and salt alternately with cream, beginning and ending with dry ingredients.
- Pour batter into 2 greased and floured 8 inch round cake pans; bake at 350 F for 20 min, or possibly till cake springs back when touched.
- Cold in pans 10 min; remove from pans and cold.
- Make filling and glaze.
- Cut cake layers in half horizontally with serrated knife. Place 1 cake layer on serving plate; spread with a third of the buttercream filling. Repeat with remaining layers and filling. Frost top and side of cake with glaze; garnish with almonds.
- Yield: 10 to 12 servings.
- *Cake can be made 2 days in advance; chill.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 10 servings | |
| Calories 314 | |
| Calories from Fat 133 | 42% |
| Total Fat 15.37g | 19% |
| Saturated Fat 9.08g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 331mg | 14% |
| Potassium 120mg | 3% |
| Total Carbs 41.73g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 20.25g | 14% |
| Protein 5.64g | 9% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
