Chocolate Layer Cake Recipes

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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

CHOCOLATE LAYER CAKE



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

Steps:

  • 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 LAYER CAKE



Chocolate Layer Cake image

Provided by Ron Ben-Israel

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 16

Cooking spray
3 1/2 cups all-purpose flour (sift, then measure), plus more for dusting
2 cups hot strong coffee
1 1/2 cups natural unsweetened cocoa powder (not Dutch process)
2 teaspoons salt
1 tablespoon baking soda
1 tablespoon baking powder
4 cups sugar
4 large eggs
1 cup vegetable oil
4 teaspoons vanilla extract
1 1/2 pounds bittersweet chocolate, chopped
3 1/3 cups heavy cream
4 ounces white chocolate, finely chopped
4 ounces milk chocolate, finely chopped
8 ounces bittersweet or semisweet chocolate, finely chopped

Steps:

  • Prep the pans: Preheat the oven to 350 degrees F. Fold a large sheet of parchment paper in half; put a 10-inch-round cake pan on top. Trace the cake pan, then cut out the circle to make two rounds of parchment. Spray two 10-inch cake pans with cooking spray; fit a parchment round into each. Spray the pans again, then dust with flour and tap out the excess.
  • Make the batter: Pour the coffee into a liquid measuring cup or bowl; whisk in the cocoa powder. Put the flour, salt, baking soda, baking powder and sugar in the bowl of a stand mixer; mix with the paddle attachment on low speed, 1 minute. Add the eggs, vegetable oil, vanilla and 2 cups water; beat on medium speed, 2 minutes. Reduce the speed to low; beat in the coffee-cocoa mixture in a slow stream until combined. The batter will be thin.
  • Bake the cakes: Divide the batter between the prepared pans. Bake until a skewer inserted into the middle comes out clean, 50 minutes to 1 hour. Let cool in the pans on a rack, 10 minutes, then turn the cakes out onto the rack to cool completely. Place each cake on a 10-inch cardboard cake circle (this helps stabilize the layers as you move them around), wrap in plastic wrap and refrigerate at least 4 hours or overnight.
  • Make the ganache: Pulverize the bittersweet chocolate in a large food processor. Bring the cream just to a boil. With the motor running, pour the hot cream through the feed tube; process until smooth. Transfer to a large bowl and set in a bowl of ice water. Chill, stirring often, until the ganache is cool but not stiff, about 20 minutes.
  • Make the bark: Microwave the white chocolate in 15-second intervals until two-thirds melted; stir to fully melt. Scrape into a zip-top bag and seal. Put a plastic sheet protector on each of 2 baking sheets. Snip a corner of the bag; pipe thin lines of white chocolate over the sheets.
  • Refrigerate the baking sheets until the white chocolate is set, about 10 minutes, then repeat the process with the milk chocolate, piping thin lines over the white chocolate. Refrigerate until the milk chocolate is set.
  • Melt the bittersweet chocolate in the same way, then spread over the white and milk chocolate lines using an offset spatula. Refrigerate until hard, about 30 minutes.
  • Peel the sheet protectors off the chocolate and break the chocolate sheets into shards of various sizes.
  • Slice the layers: Put one cake on a cake turntable. Position a long serrated knife against the side of the cake, about halfway down. Slowly rotate the turntable so the knife slices the cake in half horizontally. Don't move the knife much-let the rotation of the turntable do the work. Repeat with the other cake to make 4 layers; transfer each to a cardboard circle. (If you don't have a turntable, carefully slice the cakes in half on a cutting board.)
  • Frost the cake: Transfer half of the ganache to a bowl and whisk until light brown and fluffy. Place one cake layer (still on a cardboard circle) on the turntable; spoon one-third of the whipped ganache on top. Rotate the turntable to smooth the ganache with a long spatula (or just assemble and frost on a cake plate). Repeat to sandwich all 4 cake layers with whipped ganache. Spread all but about 1/2 cup of the unwhipped ganache over the top and sides of the cake.
  • Decorate the cake: Press the chocolate bark against the sides of the cake, using small dollops of the remaining ganache to help the pieces stick, if necessary.

CHOCOLATE CHURCH CAKE



Chocolate Church Cake image

Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this - and because layer cakes may be as close as some will ever get to a holy experience - they're often called church cakes. This chocolate one is a perfectly moist and stacked rendition of a pudding cake, with just the right amount of richness from the frosting. This formula needs no alterations, but there's no sense in breaking the tradition of Southern bakers, who personalize recipes as a point of pride. Add pulverized praline to the center, or cinnamon or instant-coffee granules to the batter. Don't be afraid to make it your own. To make it a true church cake, serve it to those you hold in the highest regard, for celebrations or to simply indulge in the good glory of company.

Provided by Lisa Donovan

Categories     cakes, dessert

Time 1h

Yield One 9-inch layer cake

Number Of Ingredients 16

1 1/2 cups/350 grams granulated sugar
1 1/2 cups/325 grams heavy cream
8 ounces/225 grams unsweetened chocolate
6 ounces/170 grams unsalted butter
1 teaspoon vanilla paste or extract
Nonstick cooking spray
1 cup/120 grams unsweetened cocoa powder, dark (Dutch-processed) if available, plus more for pans
3 1/2 cups/700 grams granulated sugar
2 3/4 cups/365 grams all-purpose flour (see Tip)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons fine salt
3 large eggs, beaten
1 1/2 cups/350 grams buttermilk, preferably cultured whole buttermilk
3/4 cup/145 grams canola or other neutral oil
2 teaspoons pure vanilla extract

Steps:

  • Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.
  • Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut three rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.
  • Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1 1/2 cups water to a boil while you prepare your wet ingredients.
  • Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.
  • Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.
  • When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.
  • Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.

CHOCOLATE LAYERED CAKE



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
FROSTING:
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

Steps:

  • 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.

CHOCOLATE LAYER CAKE



Chocolate Layer Cake image

This recipe, from Cynthia Avice of Lusby, Maryland, calls for a cup of freshly brewed coffee to be added to the batter. You won't taste it in the finished cake; the coffee is there to intensify the flavor of the chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pans
4 ounces unsweetened chocolate, chopped
2 cups granulated sugar
1 1/2 cups all-purpose flour, (spooned and leveled)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 large eggs
1 cup strong coffee, cooled
1 package (12 ounces) semisweet chocolate chips, (2 cups)
6 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups confectioners' sugar
1/3 cup milk

Steps:

  • Make cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans. Line bottom of pans with parchmentpaper rounds; butter parchment. Set pans aside.
  • Heat butter and chocolate in a bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.
  • In a medium bowl, whisk together granulated sugar, flour, baking soda, and salt. In a large bowl, combine sour cream and eggs; whisk in coffee. Gradually add dry ingredients then chocolate mixture, stirring until just combined. Divide batter equally among prepared pans.
  • Place pans on same rack in oven; bake, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes. Cool in pans 10 minutes; run a knife along edge of cakes, then invert onto a wire rack to cool completely before frosting.
  • Make frosting: Heat chocolate and butter in a mixer bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.
  • With mixer on low speed, add vanilla and salt. Gradually add confectioners' sugar and milk in alternating batches; beat until smooth. Let stand 5 minutes.
  • To frost cake, place a cake layer bottom side up, on a serving plate (tuck strips of waxed or parchment paper under edge of cake), spread about 3/4 cup frosting over the top. Place the other cake layer on top; cover assembled cake with remaining frosting.

REALLY GOOD CHOCOLATE LAYER CAKE



Really Good Chocolate Layer Cake image

This one the title for best cake in the Ultimate recipe showdown on the food network. Recipe is by Janice Kollar.

Provided by cookiedog

Categories     Dessert

Time 5h

Yield 8-12 serving(s)

Number Of Ingredients 19

2 cups water
1 cup cocoa powder (recommended ( Valrhona)
8 ounces unsalted butter, cold
2 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract (recommended ( Neilsen-Massey)
2 3/4 cups unbleached all-purpose flour (recommended ( Heckers)
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups semi-sweet chocolate chips (recommended ( Ghiradelli)
3 cups confectioners' sugar
1/4 cup cocoa powder, plus
2 tablespoons cocoa powder
1/4 teaspoon salt
11 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/3 cups sour cream, at room temperature
1 teaspoon pure vanilla extract

Steps:

  • Make the cake: In a small saucepan, bring the water to a boil, turn off heat and whisk in the cocoa until smooth. Let cool to room temperature.
  • Place the rack in the center of the oven, and preheat to 350 degrees F.
  • Butter 2 (8 by 2-inch) round cake pans, line the bottoms with circles of parchment and butter the parchment. Dust them with flour, shaking off excess flour. Set aside.
  • In the bowl of a standing mixer with the paddle attachment, add the cold butter, sugar, eggs and vanilla. Beat on slow to combine and raise to medium-high speed for 8 to 10 minutes until the butter is almost completely incorporated into the mixture.
  • Meanwhile, in a medium bowl, sift the flour, baking soda, baking powder and salt.
  • With the mixer on low speed, alternately add the flour mixture and the cocoa liquid in 2 additions of each, stopping to scrape the bowl occasionally, mixing just until combined.
  • Evenly divide the batter between the 2 cake pans (I weigh them to get them even.) Bake for 45 to 55 minutes until the cake springs back when gently pressed and a toothpick in the center comes out clean. Cool in the pans 10 minutes, then place on wire racks to finish cooling completely.
  • Make the frosting: Put the chocolate chips in a heat proof bowl and place over a saucepan of simmering water, do not let the water touch the bottom of the bowl. Stir the chips occasionally until melted, and remove from the heat to cool.
  • In a medium mixing bowl, sift together the confectioners' sugar, cocoa and salt and set aside.
  • In the bowl of a standing mixer with the paddle attachment, beat the butter and the cream cheese until it is light and fluffy.
  • On low speed, slowly add the confectioners' sugar mixture to the butter mixture, combining well. Add the melted chocolate and the sour cream and vanilla, mixing just until combined. It's best to use it as soon as soon as it is made.
  • To assemble the cake: If the layers are a little uneven, then level the top of each layer. Using a serrated knife, split the first layer in half and place on a cake plate. Spread 1 cup of the frosting on top of the layer and spread to the edges. Add the next layer and spread another cup of frosting over it. Split the other layer in half, spread with another 1 cup of frosting, turn the top layer upside down so that the bottom is on top, and pile on the rest of the frosting, evenly spreading it all over the top and the sides, swirling as you go. Yum!
  • (Hints: I stick a 12-inch wooden skewer in the center of the cake to secure it while I frost it, and remove it before finishing frosting the cake. And, I lay strips of waxed paper under the cake to keep the cake plate clean as I frost the cake.).

Nutrition Facts : Calories 1388.7, Fat 75.1, SaturatedFat 44.9, Cholesterol 247.1, Sodium 730.5, Carbohydrate 181.7, Fiber 8.9, Sugar 135.1, Protein 15.3

OLD-FASHIONED CHOCOLATE LAYER CAKE



Old-Fashioned Chocolate Layer Cake image

Provided by Marilyn Hoicowitz

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Graduation     Birthday     Bon Appétit     Ohio     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 17

Cake
1/2 cup water
3 ounces unsweetened chocolate, chopped
1 tablespoon instant coffee powder
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
2 cups sifted cake flour
1 teaspoon baking soda
1 cup sour cream
Frosting
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
4 cups powdered sugar
1/2 cup whipping cream
1 teaspoon vanilla extract

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch round cake pans with 1 1/2-inch-high sides. Combine water, chocolate and coffee powder in heavy small saucepan. Stir over low heat until chocolate melts and coffee powder dissolves. Remove from heat. Cool.
  • Beat sugar and butter in large bowl until well blended. Beat in eggs and vanilla. Beat in chocolate mixture. Mix flour and baking soda in medium bowl. Add to butter mixture and beat just until combined. Beat in sour cream.
  • Divide batter among prepared pans. Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
  • For frosting:
  • Melt butter and chocolate in small saucepan over low heat, stirring until smooth. Transfer to large bowl; cool. Add sugar, cream and vanilla; beat until smooth. If necessary, refrigerate until firm enough to spread.
  • Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Top with another cake layer. Spread 1/2 cup frosting over top. Top with remaining cake layer. Spread remaining frosting over sides and top of cake in decorative swirls. (Can be prepared 1 day ahead. Cover with cake dome and store at cool room temperature.)

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From foodandwine.com
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LAYER CAKES - SALLY'S BAKING ADDICTION
Layer Cakes. If you are celebrating a birthday, wedding, or just want to show off that beautiful new cake stand, sky-high stacks of cake and frosting are definitely needed. Popular layer cake recipes include Lemon Blueberry Cake, Chocolate Mousse Cake, and Strawberry Cake. And you can mix and match different frosting recipes with these cakes!
From sallysbakingaddiction.com
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THE BEST-BEST CHOCOLATE CAKE | RICARDO
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) springform pans with parchment paper. In a bowl, combine the flour, baking soda, baking powder and salt. Set aside. In another bowl, combine …
From ricardocuisine.com
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FRESH MANGO CAKE RECIPE | HOW TO MAKE CHOCOLATE MANGO LAYER …
#natashaskitchen #cake #dessertFresh Mango Cake Recipe | How To Make Mango Layer Cake. natashas kitchen,mango,how to,fruit,mangos,how to cut a mango,cook,sli...
From youtube.com
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THE BEST CHOCOLATE LAYER CAKE RECIPE YOU’LL EVER MAKE!
2018-03-06 For the cake, in a small saucepan, combine the butter and 1 cup water and 1 tablespoon instant coffee over medium heat. Heat until the butter is melted, stirring occasionally. In a medium bowl, whisk together the eggs, sour cream, and vanilla.
From sweetphi.com
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EASY CHOCOLATE LAYER CAKE | PRETTY. SIMPLE. SWEET.
2014-11-14 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. Set aside. In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water.
From prettysimplesweet.com
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LAYER CAKE RECIPES | BBC GOOD FOOD
Triple chocolate & peanut butter layer cake. A star rating of 4.4 out of 5. 28 ratings. Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert.
From bbcgoodfood.com
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RECIPES FOR DARK CHOCOLATE CAKE - THERESCIPES.INFO
https://www.allrecipes.com › recipe › 7736 › dark-chocolate-cake-i. All information about healthy recipes and cooking tips
From therecipes.info
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BEST CHOCOLATE-ON-CHOCOLATE THREE-LAYER CAKE RECIPE
grams (3 cups) cake flour, plus more for the pans 255 grams (9 ounces) unsweetened chocolate, finely chopped 1 tablespoon vanilla extract 2 cups hot coffee 4 large eggs, room temperature 1 cup grapeseed or other neutral oil 270 grams (1 cup) sour cream, room temperature 642 grams (3 cups) white sugar 1½ teaspoons baking soda 1 teaspoon table salt
From 177milkstreet.com
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GERMAN CHOCOLATE LAYER CAKE - FLAVOR MOSAIC
2022-05-06 While the cakes are cooling, make the pecan coconut frosting. Place the brown sugar, sugar, butter, egg yolks, and evaporated milk in a medium saucepan. Whisk until combined, there will be chunks of butter, that’s okay. Place over medium heat and cook, whisking constantly until it comes to a low boil.
From flavormosaic.com
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ESSENTIAL RECIPE: CHOCOLATE LAYER CAKE - KITCHN
2020-01-21 Chocolate Layer Cake Print Recipe Yield Makes three 9-inch round layers Show Nutrition Ingredients 2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water
From thekitchn.com
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LINDOR LAYER CAKE RECIPE FROM LINDT CANADA
Step 6. In the bowl of a stand mixer fitted with a paddle attachment, combine butter with cocoa and icing sugar and beat until thoroughly combined. Add vanilla, whipping cream, sour cream and cooled chocolate, and beat together until fluffy, about 2 minutes, occasionally scraping sides.
From lindt.ca
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INA GARTEN CHOCOLATE LAYER CAKE RECIPE > CALL ME PMC
MAKE THE CAKE. Add flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder to the bowl of your stand mixer. Add the wet ingredients (buttermilk, vegetable oil, eggs, vanilla, and hot coffee) to the dry ingredients. Mix on medium speed until well combined, about 2 …
From callmepmc.com
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10 BEST CHOCOLATE VANILLA LAYER CAKE RECIPES | YUMMLY
2022-04-29 sugar, chocolate chips, chocolate frosting, white chocolate chips and 16 more Double Chocolate Layer Cake Smitten Kitchen buttermilk, baking soda, light corn syrup, heavy cream, unsweetened cocoa powder and 12 more
From yummly.com
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SIMPLE CHOCOLATE CAKE RECIPE - THAT SKINNY CHICK CAN BAKE
2022-05-08 Instructions. Preheat the oven to 325°. Grease a 9-inch springform pan and line with a round of parchment paper. Put the butter, chocolate, and hot coffee in a large bowl and whisk until the chocolate is melted and the mixture is smooth. Whisk in the sugar until well combined.
From thatskinnychickcanbake.com
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10 BEST CHOCOLATE LAYER CAKE RECIPES | YUMMLY
Chocolate Layer Cake rouses market. buttermilk, semisweet chocolate, chopped walnuts, sugar, dried currants and 21 more. Chocolate Layer Cake Pretty. Simple. Sweet. hot water, dark chocolate, baking powder, coffee granules, neutral oil and 10 more.
From yummly.co.uk
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CHOCOLATE COCONUT LAYER CAKE | MY CAKE SCHOOL
2021-12-01 Preheat the oven to 350 degrees F, an grease and flour three 8×2 inch round pans. We also like to add circles of parchment to the bottom of each pan. In a medium bowl, whisk the flour, cocoa, baking powder, and baking soda. Set aside. In …
From mycakeschool.com
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CHOCOLATE COCONUT LAYER CAKE | IMPERIAL SUGAR
2 days ago Preheat oven to 310°F (low temperature is correct). Butter and flour 3, 8-inch (or 9 inch) baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.) 4. Sift together flour, cocoa powder, baking soda, and sugar. Set aside. 5.
From imperialsugar.com
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CHOCOLATE RASPBERRY LAYER CAKE RECIPE - THESPRUCEEATS.COM
2021-12-20 Add the hot water (or hot coffee) to the mixing bowl and mix just until the batter is combined. The batter will be thin. Divide the batter evenly among the baking pans. If you are weighing ingredients, it will be roughly 15 to 16 ounces per pan for a 3-layer cake or about 22 to 24 ounces per pan for a 2-layer cake.
From thespruceeats.com
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CHOCOLATE LAYER CAKE RECIPE: DELICIOUS, FROM-SCRATCH RECIPE
2018-05-08 Mix in 4 large eggs on a medium speed, two at a time. In a separate bowl combine 1 cup of hot water, 1 cup of buttermilk, and 1 cup of black cocoa. Whisk until the mixture is smooth and no clumps remain. Sift 3 cups of flour, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt into a large bowl.
From chelsweets.com
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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.
From thissillygirlskitchen.com
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15 CHOCOLATE LAYER CAKE RECIPES | ALLRECIPES
2021-10-28 chocolate layer cake with frosting filling. Credit: Kim. View Recipe. this link opens in a new tab. This cake gets its warm, autumnal flavor from cinnamon, allspice, and pumpkin puree, and is layered with a white cream cheese and chocolate cream cheese filling. It's all topped off with a glossy chocolate glaze.
From allrecipes.com
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Top Asked Questions

What is the recipe for a chocolate cake?
Directions. 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,...
What do you love about homemade chocolate layer cake?
This homemade chocolate layer cake is a chocolate lover’s dream. I was asked once what my last meal would be. I simply said, “Chocolate cake. The whole cake.” I meant every word of it. I love the delicate, dark crumb and robust flavor of a chocolate cake. Everything about it feels luxurious and decadent to me.
How to bake a chocolate cake with cocoa powder?
Instructions 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. Set aside.
What is a 3 layer chocolate cake with frosting?
A three layer chocolate cake with chocolate frosting sits on a cake stand. Two slices of chocolate cake sit on plates below. This is a butter cake — meaning the fat and sugar are creamed together to incorporate air —which gives it a lighter, fluffier texture.

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