Chocolate Layer Cake With Milk Chocolate Frosting Recipes

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CHOCOLATE LAYER CAKE WITH MILK CHOCOLATE FROSTING



Chocolate Layer Cake with Milk Chocolate Frosting image

Categories     Milk/Cream     Chocolate     Dessert     Bake     Quick & Easy     Halloween     Mother's Day     Vanilla     Winter     Birthday     Shower     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 21

For cake
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed dark brown sugar
3/4 cup granulated sugar
4 large eggs at room temperature for 30 minutes
2 oz unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla
1 1/2 cups well-shaken buttermilk
For frosting
2/3 cup whole milk
3 large egg yolks
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/3 cups confectioners sugar
1 teaspoon vanilla
3 sticks (1 1/2 cups) unsalted butter, cut into tablespoon pieces and softened
8 oz milk chocolate, melted and cooled
2 oz unsweetened chocolate, melted and cooled

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.
  • Sift together flour, cocoa, baking soda, and salt into a small bowl. Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld. Add eggs 1 at a time, beating well after each addition. Add chocolate and vanilla and beat until just combined. Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
  • Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes.
  • Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each layer, then invert onto racks. Peel off paper and cool layers completely.
  • Make frosting:
  • Heat milk in a 1- to 1 1/2-quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl. Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.
  • Add vanilla and remaining cup confectioners sugar to custard and beat with cleaned beaters at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until combined well.
  • Frost cake:
  • Halve each cake layer horizontally using a long serrated knife. Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING



Chocolate Cake with Chocolate Frosting image

I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

2 cups sugar
2 cups water
2/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup plus 1 tablespoon baking cocoa, sifted
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1 cup butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE LITTLE LAYER CAKE



Chocolate Little Layer Cake image

This recipe came to The New York Times in 2009 from Martha Meadows of somewhere between Slocomb and Hartford, Ala., where the worth of a cook can be measured in cake layers. In this corner of the country, everyone knows whose cakes are tender and whose consistently reach 12 thin layers or more. Ms. Meadows learned to bake 15-layer cakes from her mother, who cooked each layer one at a time in a cast-iron hoe-cake pan. The cake is frosted with warm boiled chocolate icing. Here is our tribute to that.

Provided by Martha Meadows

Categories     dessert

Time 2h30m

Yield One 12-layer cake

Number Of Ingredients 16

2 sticks butter, more to grease pans
2 1/2 cups sugar
1/3 cup shortening
5 eggs
2 teaspoons vanilla
5 cups cake flour
1 teaspoon salt
2 teaspoons baking soda
5 teaspoons baking powder
2 cups milk
5 cups of sugar
1/3 cup cocoa
1 stick butter, cut into pieces
1 15-ounce can evaporated milk
1/2 cup whole milk
2 teaspoons vanilla

Steps:

  • Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
  • In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
  • Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
  • Spread 3/4 cup batter in each pan. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers.
  • When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
  • Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.
  • When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.

CHOCOLATE-FLECKED LAYER CAKE WITH MILK CHOCOLATE FROSTING



Chocolate-Flecked Layer Cake with Milk Chocolate Frosting image

It's our new go-to special-occasion cake: a tall, tender beauty that's sophisticated yet easy to make. What saves the lush milk chocolate frosting from being cloying is the addition of tangy sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Yield Serves 10 to 12

Number Of Ingredients 12

1 1/2 sticks unsalted butter, softened, plus more for pans
2 1/4 cups all-purpose flour, plus more for pans
1 1/2 teaspoons baking soda
2 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons granulated sugar
1/3 cup packed light-brown sugar
1 large egg yolk plus 2 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups sour cream
3/4 cup whole milk
8 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped
Milk Chocolate Frosting

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans, and line with parchment. Butter paper, and flour pans. Whisk together flour, baking soda, and salt in a medium bowl.
  • Beat together butter and sugars with a mixer until light and fluffy, about 5 minutes. Beat in yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate.
  • Divide batter between pans, and spread evenly with an offset spatula. Bake until deep golden brown and a toothpick inserted in centers comes out clean, about 40 minutes. Let cakes cool in pans 20 minutes. Invert cakes, remove pans and parchment, and let cool completely, right side up, on wire racks.
  • Cut each cake in half horizontally with a serrated knife. Place 1 bottom layer on a platter or cake stand, and spread evenly with 3/4 cup frosting. Repeat with a second layer and another 3/4 cup frosting. Place third layer on top, and spread with another 3/4 cup frosting. Place fourth layer on top. Spread entire cake with remaining frosting (about 2 3/4 cups), smoothing top and sides. Serve immediately, or refrigerate, uncovered, up to 2 days; if refrigerated, let cake come to room temperature before serving.

MILK CHOCOLATE FROSTED LAYER CAKE



Milk Chocolate Frosted Layer Cake image

This light and delicate square layer chocolate cake is loaded with an ultra creamy milk chocolate icing. Be sure to use cake flour, not all-purpose, to give your cake its delicate texture. Instead of slicing into squares, I prefer to slice vertically down the center, then cut slices horizontally about 1 inch apiece. I found this recipe in Food an Wine magazine. Cook time also reflects cooling time.

Provided by Bev I Am

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 11

1 1/4 cups cake flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 cup unsalted butter
1/2 cup whole milk
6 large eggs, separated
1 cup sugar (divided by 1/2 cups)
1 pinch salt
1 1/2 cups heavy cream
1 1/2 lbs milk chocolate, finely chopped
shaved milk chocolate, for garnish (optional)

Steps:

  • Preheat the oven to 325°.
  • Butter and flour two 9" -square cake pans; set aside.
  • In a medium bowl, whisk the cake flour, cocoa and baking powder; set aside.
  • In a medium saucepan, melt the butter in the milk over low heat.
  • Transfer to a large bowl and allow to cool slightly.
  • Whisk in the egg yolks and 1/2 cup of the sugar.
  • Add the dry ingredients and whisk until smooth; set aside.
  • In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy.
  • Fold beaten egg whites into the batter until no streaks remain.
  • Divide the batter between the two cake pans and bake for 25 minutes, or until the cakes are springy and a toothpick inserted in the centers comes out clean.
  • Transfer the cakes to a rack and allow to cool completely.
  • While the cakes are cooling, in a medium saucepan, bring the heavy cream to a simmer.
  • Put the chocolate in a heatproof bowl and pour the hot cream on top.
  • Allow to stand for 3 minutes, then whisk melted chocolate until smooth.
  • Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
  • Turn the cakes out of the pans and put one layer on a plate.
  • Top with 1 cup of the frosting, spreading it to the edge.
  • Top with the second layer and spread the remaining frosting over the top and sides.
  • Let the cake stand at room temperature for about 30 minutes before cutting into squares.
  • Serve and enjoy.

Nutrition Facts : Calories 704.8, Fat 46.4, SaturatedFat 25.8, Cholesterol 201.2, Sodium 126, Carbohydrate 64, Fiber 2.8, Sugar 46.7, Protein 10.1

CHOCOLATE LAYER CAKE WITH FROSTING



Chocolate Layer Cake with Frosting image

Win the Best Cake Ever Award with our Chocolate Layer Cake with Frosting! Top your chocolate layer cake with silver pearl sprinkles for an elegant finish.

Provided by My Food and Family

Categories     Dairy

Time 1h40m

Yield 16 servings

Number Of Ingredients 12

2-1/2 cups butter, softened, divided
1-1/2 cups granulated sugar
6 eggs
3 tsp. vanilla, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted, divided
2-2/3 cups flour
3/4 cup almonds, ground
2 tsp. baking powder
1/2 cup boiling water
3 cups powdered sugar
3 Tbsp. milk
1 Tbsp. silver pearl sprinkles

Steps:

  • Heat oven to 350ºF.
  • Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment. Beat 1-1/2 cups butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Add 2 tsp. vanilla and half the melted chocolate; mix well. Add flour, nuts and baking powder; beat until blended. Blend in boiling water. Pour into prepared pans.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; remove pans. Carefully peel off paper on top of cakes. Cool cakes completely.
  • Meanwhile, beat remaining butter, remaining vanilla, powdered sugar and milk in large bowl with mixer until creamy. Add remaining melted chocolate; beat until fluffy.
  • Stack cake layers on plate, filling layer with half the frosting. Frost top with remaining frosting. Top with silver sugar pearls.

Nutrition Facts : Calories 630, Fat 39 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 145 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING



Devil's Food Cake with Milk Chocolate Frosting image

This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes

Number Of Ingredients 15

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour, (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
8 ounces bittersweet chocolate
8 ounces milk chocolate
1 1/2 cups heavy cream
2 tablespoons corn syrup
3 sticks unsalted butter, soft but cool, cut into 1-inch pieces

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
  • In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
  • Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
  • Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
  • In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
  • Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
  • Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
  • For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
  • Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

CHOCOLATE LAYER CAKE WITH CHOCOLATE GLAZE



Chocolate Layer Cake with Chocolate Glaze image

A Chocoholic's delight! This cake is a bit time consuming to make, but worth the trouble! On the plus side, it can be made in stages, and assembled the day of serving. Prep time includes chilling time.

Provided by Dee514

Categories     Dessert

Time 5h25m

Yield 1 Cake

Number Of Ingredients 21

1 1/2 cups milk (do not use low-fat or nonfat)
1/2 cup sugar
3 1/2 tablespoons cornstarch
5 large egg yolks
6 ounces milk chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
1 1/2 cups sugar
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup strong fresh-brewed coffee
3/4 cup buttermilk
6 tablespoons vegetable oil
2 large eggs, beaten to blend
1 teaspoon vanilla extract
1 1/2 cups whipping cream
12 ounces bittersweet chocolate (not unsweetened) or 12 ounces semisweet chocolate, chopped
2 tablespoons light corn syrup

Steps:

  • For filling: Bring milk to simmer in heavy medium saucepan.
  • Remove from heat.
  • Combine sugar and cornstarch in large bowl.
  • Beat egg yolks into sugar mixture.
  • Gradually whisk hot milk into yolk mixture.
  • Return mixture to saucepan.
  • Whisk over medium heat until mixture boils and thickens, about 1 minute.
  • Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
  • Transfer filling to medium bowl.
  • Cool, stirring occasionally.
  • Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
  • For cake: Preheat oven to 325°F.
  • Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
  • Line pan with parchment paper.
  • Sift first 6 ingredients into large bowl.
  • Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
  • Add liquid ingredients to dry ingredients; mix just until combined.
  • Transfer batter to prepared pan, spreading evenly.
  • Bake cake until tester inserted into center comes out clean, about 20 minutes.
  • Cool cake completely in pan on rack.
  • Using small knife, cut around edges of pan.
  • Turn cake out onto work surface.
  • Peel off parchment.
  • Trim tough edges.
  • Cut cake crosswise into three 5x10 1/2-inch pieces.
  • (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter.
  • Spread half of filling over top.
  • Top with second cake layer.
  • Spread remaining filling over.
  • Top with third cake layer.
  • Pour lukewarm glaze over top and sides of cake, covering completely.
  • Smooth sides with spatula.
  • Refrigerate 2 hours.
  • (Can be prepared 1 day ahead; cover and keep refrigerated.).
  • Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
  • Add chocolate, whisk until smooth.
  • Remove from heat.
  • Stir in corn syrup.
  • Cool glaze until barely lukewarm.

CHOCOLATE CRUNCH LAYER CAKE WITH MILK CHOCOLATE FROSTING



Chocolate Crunch Layer Cake with Milk Chocolate Frosting image

Categories     Cake     Milk/Cream     Chocolate     Dairy     Egg     Dessert     Bake     Vanilla     Fall     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 19

Cake
4 ounces unsweetened chocolate
1/2 cup hot water
1 3/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 3/4 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2/3 cup whole milk
Frosting
1 1/4 cups whipping cream
1/4 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
1 pound milk chocolate, chopped
Assembly
4 1.4-ounce chocolate-covered English toffee bars (such as Heath Bars or Skor), cut into 1/4-inch dice
7 ounces milk chocolate (such as one Hershey's bar or two 3- to 3.5-ounce milk chocolate bars)

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 3/4-inch-high sides. Line bottoms of pans with waxed paper; butter paper. Dust pans with flour; tap out excess. Combine chocolate and 1/2 cup hot water in small saucepan. Stir over low heat until melted and smooth. Cool to lukewarm, stirring often.
  • Whisk flour, baking soda and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time, then vanilla extract. Beat in chocolate mixture. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just to blend after each addition. Divide batter equally beween pans. Bake cakes until tester inserted into center comes out clean and cake just begins to pull away from sides of pan, about 35 minutes. Cool cakes in pans on racks 5 minutes. Cut around pan sides. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.
  • Combine cream, corn syrup and butter in heavy large saucepan. Whisk over medium heat until mixture begins to simmer. Add chopped chocolate. Reduce heat to low and whisk until frosting is smooth, about 1 minute; transfer to large bowl.
  • Fill another large bowl with ice. Set bottom of bowl with frosting atop ice. Whisk until frosting is cool and begins to thicken, about 8 minutes. Place bowl of frosting on work surface. Using electric mixer, beat until color lightens and just until frosting becomes thick enough to hold peaks when beaters are lifted, about 2 minutes (frosting will continue to thicken as it stands).
  • Place 1 cake layer, flat side up, on 8-inch-diameter tart pan bottom or cardboard round. If desired, place pan bottom with cake atop 8-inch-diameter cake pan to make simple decorating stand. Top layer with 1 1/2 cups frosting, spreading to edge. Sprinkle evenly with diced toffee. Top with second cake layer, flat side down; press slightly to adhere. Spread thin layer of frosting over top and sides of cake to seal and set crumbs. Spread remaining frosting over top and sides of cake (if frosting becomes stiff, stir gently with spatula to loosen).
  • Stand chocolate bar on 1 short end. Using vegetable peeler and starting at top edge of 1 side, run peeler down length of bar (chocolate will come away from side of chocolate bar in curls). Pile chocolate curls atop cake. Chill at least 2 hours. (Can be made 2 days ahead. Cover with cake dome and keep chilled. Let stand at room temperature 1 hour before serving.)

CHOCOLATE LAYER CAKE



Chocolate Layer Cake image

This is the best chocolate layer cake recipe I have found yet! Give it a try!

Provided by CulwellKids

Categories     Chocolate Cake

Time 45m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup vegetable oil
½ cup unsalted butter
¼ cup cocoa powder
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
  • Stir flour, sugar, baking soda, and salt together in a large bowl.
  • Combine water, oil, butter, and cocoa powder in a medium saucepan; bring to a boil, stirring constantly. Pour over the dry ingredients and stir just until smooth.
  • Whisk buttermilk, eggs, and vanilla together in a small bowl. Add to the batter and stir to combine. Pour into the prepared cake pans.
  • Bake in preheated oven for until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Let cake cool completely before icing with your favorite icing!

Nutrition Facts : Calories 374.7 calories, Carbohydrate 50.8 g, Cholesterol 51.7 mg, Fat 18.2 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 226.6 mg, Sugar 34 g

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DEATH BY CHOCOLATE LAYER CAKE - SWEETEST MENU
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2017-06-24 Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line three 8-inch round cake pans with baking or parchment paper. In a large mixing bowl, sift the flour, cocoa powder, baking powder and …
From sweetestmenu.com


CHOCOLATE THREE-LAYER CAKE WITH MILK CHOCOLATE …
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Position a rack in the center of the oven and heat the oven to 325°F. Butter three 8-inch round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour and tap out the excess. In a large bowl, whisk the …
From finecooking.com


CHOCOLATE SHEET CAKE WITH MILK CHOCOLATE GANACHE …
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2017-02-14 Instructions. Make the Cake: Preheat oven to 325 degrees F. Lightly spray a 9x13-inch baking pan with non-stick cooking spray. In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside. In a large …
From browneyedbaker.com


CHOCOLATE CAKE WITH CARAMEL-MILK CHOCOLATE FROSTING …
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2008-04-06 Step 1. Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients ...
From bonappetit.com


LYDIA'S 10-LAYER CHOCOLATE CAKE - MOM LOVES BAKING
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2021-03-27 Bake as directed. Let cool. Prepare the boiled chocolate frosting, stirring constantly until thickened. Let cool slightly. Fill all ten layers using about ⅓ cup of frosting on each cake layer. Pour remaining frosting on top and down …
From momlovesbaking.com


MILK CHOCOLATE LAYER CAKE - KING ARTHUR BAKING
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For the cake: Place the oil, butter, sugar, and eggs in the bowl of your mixer. Beat on medium speed for 2 minutes. Stop the mixer and scrape down the bowl. Add the melted milk chocolate, salt, flour, Cake Enhancer, baking soda, vanilla, …
From kingarthurbaking.com


CHOCOLATE LAYER CAKE WITH MOCHA MILK CHOCOLATE …
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Position a rack in the lower third of the oven and heat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment and lightly grease the sides. Combine the flour, baking soda, and salt. Sift these together three times and …
From finecooking.com


COUNTRY CHOCOLATE CAKE WITH MILK CHOCOLATE FROSTING
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Directions. Let eggs and mayonnaise sit out for 30 minutes. Preheat oven to 350°. Meanwhile, grease three 8x11/2-inch round cake pans. Line bottoms with parchment or waxed paper. Grease paper and lightly flour pans; set aside. …
From midwestliving.com


MILK-CHOCOLATE-FROSTED LAYER CAKE RECIPE - FOOD & WINE
Advertisement. Step 2. In a medium bowl, whisk the cake flour, cocoa and baking powder. In a medium saucepan, melt the butter in the milk over low heat. Transfer to a …
From foodandwine.com


15 CHOCOLATE LAYER CAKE RECIPES | ALLRECIPES
2021-10-28 Diana's Guinness Chocolate Cake with Guinness Chocolate Icing. There's no need to wait until St. Patrick's Day to enjoy this from-scratch cake that incorporates both chocolate and beer. Irish stout beer (such as Guinness®) adds moisture as well as a rich, coffee-like flavor to the batter and icing in this recipe.
From allrecipes.com


MILK-CHOCOLATE-FROSTED LAYER CAKE RECIPE - RECIPES.NET
2022-03-21 Preheat oven to 325 degrees F. Butter and flour two 9-inch-square cake pans. In a medium bowl, whisk cake flour, cocoa, and baking powder. In a medium saucepan, melt butter in milk over low heat. Transfer to a large bowl and let cool slightly. Whisk in egg yolks and half a …
From recipes.net


THE ULTIMATE CHOCOLATE LAYER CAKE | CANADIAN LIVING
Method. Grease two 9-inch (1.5 L) round cake pans; line bottoms with parchment paper. Set aside. In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Divide between prepared pans. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 25 to 30 minutes.
From canadianliving.com


CHOCOLATE-FLECKED LAYER CAKE WITH MILK CHOCOLATE FROSTING RECIPE
2013-11-13 Using an electric mixer, beat butter and sugars for 5 minutes or until light and fluffy. Add egg yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Gradually add flour mixture in 3 batches, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate.
From chocolateuniversityonline.com


OUR FAVOURITE CHOCOLATE LAYER CAKE | CANADIAN LIVING
2008-03-03 Cut each cake horizontally into 2 layers. Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in sugar, about 1 cup (250 mL) at a time. Beat in chocolate until fluffy. Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate. Spread cut side with about 3/4 cup ...
From canadianliving.com


MILK CHOCOLATE FROSTED LAYER CAKE - DELISH
2009-01-28 Preheat oven to 325°. Butter and flour two 9-inch-square cake pans. In a medium bowl, whisk cake flour, cocoa, and baking powder. In a …
From delish.com


MILK-CHOCOLATE-FROSTED LAYER CAKE RECIPE | MYRECIPES
Turn the cakes out of the pans and put one layer on a plate. Top with 1 cup of the frosting, spreading it to the edge. Top with the second layer and spread the remaining frosting over the top and sides. Let the cake stand at room temperature for …
From myrecipes.com


CHOCOLATE BUTTERMILK LAYER CAKE RECIPE - PERFECT FOR STACKING
2017-03-02 Instructions: Preheat oven to 350°F. Line four 7 inch pans (for taller layers) or 8 inch round pans with parchment rounds, and grease with non-stick cooking spray. Mix together all dry ingredients (flour, cocoa, baking powder, sugar, and salt) in a stand mixer on low (with a paddle), until fully combined.
From chelsweets.com


CHOCOLATE SHEET CAKE WITH MILK CHOCOLATE FROSTING - MODERN HONEY
2018-10-20 To make Milk Chocolate Frosting: In a large mixing bowl, whip butter for 3 minutes. Add cocoa powder, powdered sugar, and milk or cream. Whip for 2-3 minutes. Add more cream if needed. Continue to whip until light and creamy. Spread frosting over cooled cake. Sprinkle with chocolate chips or sprinkles, if so desired.
From modernhoney.com


EASY CHOCOLATE BUTTERMILK LAYER CAKE - LADY BEHIND THE CURTAIN
2020-11-18 For the Chocolate Buttermilk Cake: Preheat oven to 350°. Spray 2 (9-inch) round cake pans with non stick cooking spray, cut a piece of parchment paper the size of the bottom of each pan, place the paper in the pan and spray the top of the paper; set aside. In a medium bowl whisk together the sugar, flour, cocoa, baking soda, baking powder and ...
From ladybehindthecurtain.com


THE BEST CHOCOLATE CAKE - LIVE WELL BAKE OFTEN
2020-06-18 Preheat oven to 350°F (177°C). Spray three 8-inch cake pans with nonstick cooking spray and line the bottom of each pan with parchment paper. Set aside. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined.
From livewellbakeoften.com


BUTTERMILK CHOCOLATE LAYER CAKE - THE CHUNKY CHEF
2016-03-03 Preheat oven to 350 degrees F. Line the bottoms of 2 8" cake pans with parchment paper and spray pans lightly with baking spray. Set aside. To the bowl of a stand mixer, add flour, sugar, cocoa powder, baking soda, baking powder and …
From thechunkychef.com


THE BEST CHOCOLATE LAYER CAKE WITH FUDGE FROSTING
2018-10-31 Instructions. Preheat oven to 350 degrees F. Liberally grease two 9" round baking pans with cooking spray; set aside. I like to also add in a round piece of parchment paper. In the bowl of a stand mixer, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until combined.
From thedomesticrebel.com


CHOCOLATE FLECKED LAYER CAKE WITH MILK CHOCOLATE FROSTING
STEP 1 Preheat oven to 350 degrees. Butter two 8-inch round cake pans, and line with parchment. Butter paper, and flour pans. Whisk together flour, baking soda, and salt in a …
From keeprecipes.com


RECIPE: OLD-FASHIONED MILK CHOCOLATE CAKE WITH MILK CHOCOLATE …
2014-09-17 Bake until wood pick emerges clean from center of cake, 30 to 35 minutes. Cool in pans on racks 15 minutes. Then turn out onto racks, top sides up, to cool completely. Up to 6 hours before serving ...
From latimes.com


RECIPE FOR YELLOW LAYER CAKE WITH CHOCOLATE FROSTING
2019-08-08 Make the Frosting. In a large bowl, using an electric mixer on medium speed, beat the butter and cocoa powder until smooth. Gradually beat in 2 cups of powdered sugar until blended. Gradually beat in the milk and vanilla until well-blended. Gradually beat in the remaining 6 cups of powdered sugar.
From thespruceeats.com


CHOCOLATE LAYER CAKE - THIS SILLY GIRL'S KITCHEN
2022-03-21 Preheat the oven to 350 degrees. Grease two 9-inch round cake pans. Line the bottoms of the pans with parchment paper. Set aside. Into the bowl of a stand mixer, sift together the cocoa powder and cake flour. Add to the bowl the sugar, baking soda, and salt. Stir to combine everything with the paddle attachment.
From thissillygirlskitchen.com


LITTLE LAYER CHOCOLATE CAKE | SOUTHERN LIVING
Step 2. To prepare icing, in a large saucepan, whisk together evaporated milk, 3 cups sugar, cocoa powder, corn syrup and ¼ teaspoon salt over medium heat. Attach a candy thermometer to pot and cook, whisking occasionally, to just at soft ball stage (234-236°F), about 15 …
From southernliving.com


BEST CHOCOLATE-ON-CHOCOLATE THREE-LAYER CAKE RECIPE
In a large bowl, whisk the eggs and oil until well combined. Whisk in the sour cream, then add the cooled melted chocolate mixture, then whisk until homogeneous. 03. In a stand mixer with the paddle attachment, mix the flour, sugar, baking soda and salt on low until well combined and aerated, 2 to 3 minutes.
From 177milkstreet.com


YELLOW CAKE WITH MILK CHOCOLATE BUTTERCREAM - THE COOKIE ROOKIE®
2021-08-23 Preheat oven to 375F and prepare cake pans. In a mixing bowl, whisk together flour, baking soda, baking powder, and salt. Cream butter and sugar in an electric mixer. Then add in the eggs one at a time. Slowly add in the flour and buttermilk, alternating each one. Then stir in the vanilla.
From thecookierookie.com


EASY CHOCOLATE LAYER CAKE | PRETTY. SIMPLE. SWEET.
2014-11-14 Preheat oven to 350F/180C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess. In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined.
From prettysimplesweet.com


CHOCOLATE BIRTHDAY LAYER CAKE RECIPE - SERIOUS EATS
2018-08-30 Directions. Make Cake: Adjust oven rack to middle position and preheat oven to 350°F. Line bottoms of two 9-inch cake pans with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into large bowl; set aside. In medium bowl, whisk sugar, sour cream, oil, eggs, vanilla, and espresso ...
From seriouseats.com


CHOCOLATE LAYER CAKE WITH MILK CHOCOLATE FROSTING - PLAIN.RECIPES
Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes. Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each layer, then invert onto racks. Peel off paper and cool layers completely.
From plain.recipes


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Top Asked Questions

How do you Frost a chocolate cake with milk chocolate frosting?
Frost with milk chocolate frosting. In mixing bowl, cream together butter, cocoa, powdered Sugar, and cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
How do you make the perfect chocolate cake?
Line bottoms of pans with waxed paper; butter paper. Dust pans with flour; tap out excess. Combine chocolate and 1/2 cup hot water in small saucepan. Stir over low heat until melted and smooth. Cool to lukewarm, stirring often. Whisk flour, baking soda and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy.
How do you make a cake with milk chocolate and buttermilk?
Add the melted milk chocolate, salt, flour, Cake Enhancer, baking soda, vanilla, dried whole milk, cocoa powder and 1/2 cup of the buttermilk. Beat on medium speed for 1 minute. Stop again and scrape the bowl. Add the remaining buttermilk and beat for 30 seconds.
How do you make a chocolate cake with sour cream?
Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.

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