Light Chocolate Layer Cake with Chocolate Cream Frosting

Name: Light Chocolate Layer Cake with Chocolate Cream Frosting
Yield: Serves 12
Ingredients: 1/2 cup, natural cocoa powder; 2 teaspoons, instant espresso powder, or instant coffee; 1 1/4 cups, unbleached all-purpose flour; 1/2 teaspoon, baking soda; 1/2 teaspoon, table salt; 2 teaspoons, vanilla extract; 1 cup, whole milk plus 2 tablespoons, room temperature; 12 tablespoons, unsalted butter (1 1/2 sticks), softened; 1 1/4 cups, granulated sugar; 2 , large eggs, at room temperature; 12 ounces, semisweet chocolate; 1 2/3 cups, heavy cream; 1/4 cup, light corn syrup

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Appears in Cook's Illustrated July/August 1994

Desserts or Baked Goods

Chocolate

Cakes

SERVES12

TIME1¾ hours, plus 2 hours 20 minutes cooling and 1 hours chilling

WHY THIS RECIPE WORKS

While developing our light chocolate layer cake recipe we found very little difference between cakes baked with standard American cocoa and “Dutched” cocoa. We chose water over milk or buttermilk to moisten our cake batter, discovering that...

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