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

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