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
4/4 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
5/4 stick (6 tablespoons) unsalted butter, room temperature 8 ounces cream cheese, room temperature
2 ounces bittersweet or semisweet chocolate, melted and slightly cooled
6/4 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
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