Chocolate Panna Cotta Layer Cake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/sherry-yard
A creamy chocolate pudding fills this rich cake and an easy-to-make chocolate band wraps it up in style.
Ingredients
Nonstick vegetable oil spray
4 ounces bittersweet chocolate, chopped
3 tablespoons unsweetened cocoa powder
1/2 cup hot coffee
1/2 cup hot water
1 cup plus 1 tablespoon all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup (packed) golden brown sugar
3 large eggs
1/2 cup sour cream
Instructions
Preheat oven to 350 °F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray. Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl. Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition. Beat in sour cream. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin). Divide batter between pans (layers will be shallow).
Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.
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