Chocolate Layer Cake With Nuts
Serving Size / Yield
- 1 C. unsweetened cocoa powder
- 1 1/2 C. boiling water
- 3 C. sifted cake flour
- 1 1/4 tsp. baking soda
- 1 tsp. salt
- 1/2 lb. butter, softened
- 2 C. light brown sugar, packed
- 3 eggs
- 2 tsp. vanilla extract
- 10 Tbs. butter
- 1 1/3 C. light brown sugar, packed
- 2 1/2 Tbs. milk
- 3/4 tsp. vanilla extract
- 6 Tbs. butter
- 2/3 C. dark brown sugar, packed
- 1/4 C. heavy crea
- 2 1/2 C. confectioners' sugar
- 1 tsp. vanilla extract
- 1 C. chopped pecans, for garnish
- For the cake: Preheat the oven to 350 degrees. Grease 2 9-inch round cake pans and line with parchment paper.
- Stir together the cocoa and boiling water until the cocoa dissolves.
- Whisk together the flour, baking soda, and salt. In a separate bowl, beat the butter and brown sugar until fluffy, about 2 minutes.
- Beat in the eggs, 1 at a time. Beat in the vanilla extract. Beat in the flour mixture and the cocoa mixture in three alternating additions, beginning and ending with the flour.
- Divide the batter between the pans. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Allow the cakes to cool in their pans for 10 minutes, and then transfer to a wire rack to cool completely.
- For the filling: Combine the butter, brown sugar, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, 3 to 5 minutes. Remove from the heat and stir in the vanilla. Spread half the filling on 1 cake layer. Top with the second layer and repeat.
- For the frosting: Melt the butter in a small saucepan over medium heat and stir in the brown sugar and cream. Bring the mixture to a simmer and transfer it to a mixing bowl. Add the confectioners' sugar and vanilla and beat until the frosting is a spreadable consistency. Add more cream, 1 tablespoon at a time, if the frosting is too thick. Frost the top of the cake and sprinkle with the chopped pecans.
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