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 sugar
1/4 cup vegetable oil
2 large eggs plus 2 large egg yolks
4 ounces bittersweet or semisweet chocolate, melted and slightly
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 and set oven rack at upper middle level.
Lightly grease 2 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
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
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
Chocolate Eggnog Icing:
2 cups unsweetened cocoa
1 3/4 cups powdered sugar
3/4 stick (6 tablespoons) unsalted butter, room temperature
1 8-ounce brick cream cheese, room temperature
2 ounces bittersweet or semisweet chocolate, melted and slightly
3/4 cup dairy eggnog
1 tablespoon pure vanilla extract
Sift together the cocoa and powdered sugar. DO NOT SKIP THIS STEP or
you will end up with unappetizing little lumps in your frosting. Set
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 2 9-inch or 10-inch cake
Cake serves 12 to 16.