Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 8 servings.
Calories from Fat 9
Calories 52
% Daily Values*
Total Fat 1g 2 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 158mg 7 %
Potassium 43mg  
Total Carbohydrate 11g 4 %
  Dietary Fiber 1g 4 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 1g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 33 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  About Nutrition

Posted By



Bon Appétit, January 2000


Active time: 30 min Start to finish: 1 1/4 hr


Makes 8 servings.

1 1/4 cups cake flour
1 tsp baking soda
1/4 tsp salt
3/4 cup unsweetened cocoa powder
1/2 cup water
1/4 cup (1/2 stick) unsalted butter, room temperature
2/3 cup sugar
2/3 cup (packed) dark brown sugar
2 large eggs
1/2 cup plus 2 tbsps bu

Cooking Instructions
Step 1 Preheat oven to 350 Butter and flour sides of two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper; butter and flour parchment. Sift cake flour, baking soda and salt into medium bowl. Stir cocoa and 1/2 cup water in large bowl until very thick paste forms. Set aside.
Step 2 Beat unsalted butter, sugar and brown sugar in another medium bowl until well blended. Add eggs 1 at a time, beating well after each addition. Gradually add egg mixture to cocoa mixture, beating until mixture is smooth. Beat in dry ingredients alternately with buttermilk in 2 additions each, beating well after each addition.
Step 3 Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool cakes in pans on rack 15 minutes. Turn cakes out onto racks; peel off parchment. Cool completely. (Can be prepared 1 day ahead. Wrap in plastic and store at room temperature.)
Step 4 Using serrated knife, cut each cake horizontally in half (layers will be thin). Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter. Spread generous 1/2 cup Chocolate- Chocolate Chip Cream Frosting over. Repeat layering 2 more times, using 1 cake layer and generous 1/2 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Sprinkle top with white and bittersweet chocolate shavings. Chill at least 1 hour and up to 6 hours. Slice cake.