Cake
Key Ingredients
TOLL HOUSE®
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Cocoa 8 oz
TOLL HOUSE®
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Cocoa 8 oz
Ingredients
- 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa, plus extra for coating pans
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup lowfat buttermilk, at room temperature
- 1 NESCAFÉ DOLCE GUSTO Grande Intenso Dark Roast capsule, brewed according to package directions (7 fl. oz.)
- 3 tablespoons canola oil
- 3 teaspoons vanilla extract, divided
- 1 cup (2 sticks) butter, at room temperature
- 1/2 cup sifted NESTLÉ® TOLL HOUSE® Baking Cocoa
- 4 cups sifted powdered sugar
- 4 to 6 tablespoons milk or heavy cream
Make It
Step 1
Preheat oven to 350° F. Grease bottoms of two 8- or 9-inch-round cake pans; line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.
Step 2
Sift flour, granulated sugar, ¾ cup cocoa, baking soda, baking powder and salt together into a large mixer bowl. Beat in eggs, buttermilk, coffee, oil and 1 teaspoon vanilla extract until combined. Beat on high speed for 3 minutes. Pour batter evenly into prepared pans.
Step 3
Bake for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right-side-up. Cool completely; then place in the refrigerator or freezer as you prepare the frosting (it’s easier to frost a cold cake).
Step 4
Beat butter and ½ cup sifted NESTLÉ® TOLL HOUSE® Baking Cocoa in large mixer bowl until creamy. Add 4 cups sifted powdered sugar and remaining 2 teaspoons vanilla extract and beat on low until combined. Slowly beat in milk or heavy cream until creamy.
Step 5
Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won’t slip. Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top. Top with second cake layer. Cover the top and sides with a thin layer of frosting (this is the “crumb coat”; it doesn't have to be perfect). Refrigerate for 15 minutes; frost with the remaining frosting.
