2 Layer Chocolate Cake Recipes

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Chocolate Layered Cake image

You can "halve" your cake and eat it, too, when you make Verna Mae Floyd's chocolaty classic for two. "My mother came up with this delicious dessert after we kids left the nest," she explains from Highlands, Texas. "Today, I split this tempting two-layer treat with my husband."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 16

1/4 cup shortening
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 to 3 tablespoons hot water


  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, vanilla and enough water to achieve spreading consistency., Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup frosting. Top with remaining layer. Spread remaining frosting over top and sides of cake.

Nutrition Facts : Calories 1005 calories, Fat 39g fat (19g saturated fat), Cholesterol 121mg cholesterol, Sodium 733mg sodium, Carbohydrate 160g carbohydrate (121g sugars, Fiber 4g fiber), Protein 10g protein.


Double Chocolate Layer Cake image

This recipe came from Gourmet magazine, and was posted in reply to a message board request. Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either. Use 2 10-inch x 2-inch round cake pans

Provided by Dee514

Categories     Dessert

Time 1h35m

Yield 1 Cake, 12-14 serving(s)

Number Of Ingredients 17

3 ounces fine-quality semisweet chocolate, such as callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
1 lb fine-quality semisweet chocolate, such as callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter


  • Make cake layers: Preheat oven to 300°F and grease pans.
  • Line bottoms with rounds of wax paper and grease paper.
  • Finely chop chocolate and in a bowl combine with hot coffee.
  • Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  • Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  • In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
  • Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
  • Add sugar mixture and beat on medium speed until just combined well.
  • Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
  • Cool layers completely in pans on racks.
  • Run a thin knife around edges of pans and invert layers onto racks.
  • Carefully remove waxed paper.
  • Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
  • Make frosting: Finely chop chocolate.
  • In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
  • Remove pan from heat and add chocolate, whisking until chocolate is melted.
  • Cut butter into pieces and add to frosting, whisking until smooth.
  • Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
  • Spread frosting between cake layers and over top and sides.
  • Cake keeps, covered and chilled, 3 days.
  • Bring cake to room temperature before serving.


Moist Chocolate Layer Cake image

I make a moist chocolate cake for my birthday. I didn't buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband's birthday cake.

Provided by Jovy

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 13

2 teaspoons unsweetened cocoa powder (such as Hershey's®)
2 cups cake flour
¾ cup unsweetened cocoa powder (such as Hershey's®)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 cup canola oil
2 eggs
1 cup 2% milk
1 cup brewed coffee
1 tablespoon vanilla extract
1 cup sour cream


  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
  • Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
  • Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.

Nutrition Facts : Calories 460 calories, Carbohydrate 57.1 g, Cholesterol 41.1 mg, Fat 24.9 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 476.5 mg, Sugar 34.7 g


Chocolate Layer Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 16

1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
8 tablespoons (1 stick) unsalted butter, softened at room temperature
16 ounces cream cheese, softened at room temperature
8 ounces unsweetened chocolate, melted
1/2 cup cooled coffee
4 teaspoons pure vanilla extract
6 cups confectioners' sugar


  • Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
  • Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.


Chocolate Cake for Two image

One thin layer of chocolate cake becomes a decadent dessert for two in this easy recipe. Serve with a small scoop of vanilla ice cream for a creamy and delicious slice of layer cake.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 2 servings

Number Of Ingredients 18

Cooking spray
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup buttermilk
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1/3 cup hot water
10 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
4 tablespoons confectioners' sugar
Pinch fine salt
2 tablespoons light corn syrup
1/4 teaspoon pure vanilla extract
3 ounces semisweet chocolate, melted


  • For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment paper, and spray with cooking spray.
  • Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat together the buttermilk, egg and vanilla in a measuring cup. Pour the wet ingredients into the dry, and beat with a wooden spoon until well combined, scraping the side and bottom of the bowl once or twice with a rubber spatula. Stir in the hot water until it is all absorbed and the batter is smooth (it will be thin).
  • Pour the batter into the prepared pan, and bake until the top is shiny, the cake is just beginning to pull away from the side of the pan and a toothpick inserted in the center comes out with a crumb or 2 attached, about 20 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes. Turn the cake out of the pan, remove the parchment paper and let the cake completely cool on the rack, right-side up, about 1 hour. (The cake will be thin, but don't worry-it will magically be OK once it's stacked with frosting.)
  • For the frosting: Pulse the butter, cocoa powder, confectioners' sugar and salt in a food processor 10 times, stopping halfway through to scrape the bottom and side of the bowl with a rubber spatula. Add the corn syrup and vanilla, and pulse 5 times. Scrape the bottom and side of the bowl, drizzle in the chocolate and pulse 5 more times to combine. Transfer the frosting to a small bowl.
  • To assemble: Cut the cooled cake into 4 even quarters. Frost the top of each quarter with about 2 tablespoons of the frosting (an offset spatula helps spread the frosting evenly). Stack the frosted quarters directly on top of each other on a serving plate, resulting in a 4-layer wedge of cake with frosting between layers and on top. Frost all 3 sides of the cake with the remaining frosting until completely covered. Let sit for 30 minutes. Halve and serve.

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  • Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.
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2020-04-29  · Pipe chocolate buttercream between each layer. 7. Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula. Press cocoa nibs or chopped chocolate onto the bottom of the cake (or the entire side, if desired). 8. Use an 869 tip to pipe dollops on top. PRO Tips for Making this Recipe. If you find cake …
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2021-06-16 · A double-layer chocolate cake with a classic German Chocolate Cake frosting. Today’s recipe is a tribute to my Grandpa, who passed away at the age of 80. My Grandpa … From dashofsanity.com. Preheat oven to 350º F. Grease 3-8 inch or 2-9 inch round cake pans and lightly dust with flour. I like to make 3, and use 2 for the ...
From tfrecipes.com
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1 day ago  · For the cake: Step 1: Preheat oven to 350 F with an oven rack in the center. Butter and flour the sides of two 9-by-3-inch round cake or springform pans, or three 8-by-2-inch round pans and line the bottoms with parchment paper. Step 2: In a medium bowl, whisk together 3 1/2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 1 ...
From thedailymeal.com
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From yummly.co.uk
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Step 2. Mix cake mix, water, eggs, and oil until smooth. Pour 1/2 of the mixture into each prepared cake pan. Step 3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen.
From allrecipes.com
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