Chocolate Eggnog Layer Cake
2 cups cake flour
3/4 cup cocoa plus about 3 tablespoons
extra set aside for the pans
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
2 large eggs plus 2 large egg yolks
4 ounces bittersweet or semisweet chocolate,
melted and slightly cooled
1 cup strong brewed coffee, cooled
2 teaspoons pure vanilla extract
1 cup dairy eggnog
Sift together the flour, cocoa,
baking soda, baking powder, and salt.
Set aside.
Preheat oven to 350 degrees F and set
oven rack at upper middle level.
Lightly grease two 9-inch springform pans.
Dust pans with the extra cocoa and shake
out excess.
Beat together sugar and oil.
Add eggs and yolks, one at a time, beating
well after each addition.
Beat in melted chocolate and coffee.
Add vanilla extract to eggnog.
Beat flour mixture and eggnog mixture into
chocolate mixture a little bit at a time,
alternating between the two until both are
completely incorporated.
Scrape down sides of bowl and beat again, briefly.
Divide batter evenly between prepared pans and
bake in the middle of the oven for 30 to 35 minutes,
or until cake springs back when lightly pressed in
the center.
Cake will look almost black and very glossy.
Remove pans from oven and allow to cool on wire
racks for 15 to 20 minutes.
Remove cake from pans and allow to cool completely
before frosting.
~~~~Chocolate Eggnog Icing
2 cups unsweetened cocoa
1 3/4 cups confectioners� sugar
3/4 stick (6 tablespoons) unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 ounces bittersweet or semisweet chocolate,
melted and slightly cooled
3/4 cup dairy eggnog
1 tablespoon pure vanilla extract
Sift together the cocoa and confectioners� sugar.
DO NOT SKIP THIS STEP
or you will end up with lumps in the icing.
Set aside.
Cream together all other ingredients.
Add cocoa mixture a little at a time.
Beat on highest mixer setting for several
minutes, pausing to scrape down sides of
bowl occasionally.
Ice the cake and serve.
Frosting is enough to generously frost
two 9-inch or 10-inch cake layers.
Cake serves 12 to 16.
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