Rich Four Layer Chocolate Cake Recipes

4 LAYERS 4 TEXTURES, 1 CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line an 8-inch (20-cm) square baking pan with parchment paper.
• In a large bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, 2 tablespoons of cocoa powder, and 6 tablespoons of melted butter until fully incorporated and the mixture looks rich and chocolaty.
• Transfer the mixture to the prepared baking pan and pack down to cover the bottom of the pan in an even layer.
• Bake for 10 minutes, then let cool.
• Reduce the oven temperature to 325˚F (160˚C).
• Separate the eggs into two large bowls.
• Add the remaining ¾ cup (150 G) of granulated sugar to the egg yolks and whisk until pale yellow.
• Add the remaining ½ cup (115 G) of melted butter and the vanilla and mix until fully incorporated.
• Sift in the flour and ⅓ cup (40 g) of cocoa powder and mix thoroughly.
• Slowly add the milk, stirring continuously, until a very wet batter forms. Set aside.
• Beat the egg whites with an electric hand mixer until frothy. Add the cream of tartar and continue beating until medium peaks form. Whisk ⅓ of the egg whites into the egg yolk batter, then gently fold in the remaining egg whites with a rubber spatula.
• Pour the batter over the graham cracker crust and bake for 40 minutes, or until the edges are set and the center jiggles slightly. Let cool for at least 1 hour.
• In a large bowl, whip the heavy cream until soft peaks form and the cream has doubled in volume.
• Sift in the remaining 2 tablespoons of cocoa powder and the powdered sugar and fold with a rubber spatula to incorporate.
• Invert the cooled cake onto a cutting board. Remove the parchment paper and flip the cake again so the graham cracker crust is on the bottom.
• Spread the chocolate whipped cream onto the cake.
• Slice and serve.
• Enjoy!

RICH FOUR LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Spray 2 8-inch cake pans with non-stock cooking spray. Line bottoms with wax or parchment paper and spray paper. Dust with flour; set aside.
• Cake: Beat devil's food cake mix, cocoa, mayonnaise, eggs and water until blended. Beat two more minutes on high. Divide cake batter evenly into two pans.
• Bake about 35 minutes or until tests done. Cool for 20 minutes in pans and then remove onto racks. Peel off paper to cool completely.
• Filling: Whisk frosting, sour cream and vanilla. Transfer 1 1/2 cups into a medium bowl and stir in almonds and coconut; set aside.
• Frost the Cake: Using a serrated knife, split each cake in half. Place one layer, split side down, on serving platter. Place 1/3 of filling on top of layer and spread evenly. Repeat with following layers until final cake layer. Spread frosting over the top and sides of cake. Can store up to 4 days.

FOURTEEN LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 or 5 - 8 inch round cake pans.
• In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour 1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake the layers in two or three batches.
• Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out. Do not brown.
• To make the frosting: In a saucepan over medium heat, combine 3 cups sugar, 1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

MOIST CHOCOLATE LAYER CAKE

Steps:

• 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.