Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chocolate layer cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
When I think about chocolate cake, I want the cake layers to be moist. This is the layer cake to end all other layer cakes! Layered with a creamy fudge frosting, this easy-to-make chocolate layer cake is moist with a deep chocolate flavor.
Chocolate layer cake is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Chocolate layer cake is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have chocolate layer cake using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate layer cake:
- Get 1and 3/4 cups (220g) all-purpose flour
- Get 3/4 cup (65 g) unsweetened natural cocoa powder*
- Prepare 1 and 3/4 cups (350g) granulated sugar
- Prepare 2 teaspoons baking soda
- Get 1 teaspoon baking powder
- Get 1 teaspoon salt
- Get 1/2 cup (120 ml) vegetable oil
- Prepare 2 large eggs, at room temperature
- Get 2 teaspoons pure vanilla extract
- Get 1 cup (240 ml) buttermilk
- Make ready 1 cup (240 ml) freshly brewed strong hot coffee
- Make ready For Chocolate butter cream-
- Take 1.25 cups (2.5 sticks) or 290g) unsalted butter,
- Get 3/4 cup (65 g) unsweetened cocoa powder
- Get 3 –5 Tablespoons (45-75ml) heavy cream
- Take 1/4 teaspoon salt
- Get 1 teaspoon pure vanilla extract
Turtle Chocolate Layer Cake By queensleeappetit.com This Turtle Chocolate Layer Cake starts with rich, decadent and moist chocolate cake layers that are filled with a caramel pecan sauce and. This Chocolate Layer Cake with Creme turns out so fluffy and nice. Don't worry, it only sounds fancy. Honestly, it's pretty simple and straightforward to make.
Steps to make Chocolate layer cake:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completel
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may slightly sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s norma
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.
- Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold it's shape when cutting.
- Cover leftover cake tightly and store in the refrigerator
All Reviews for Classic Chocolate Layer Cake. Classic Chocolate Layer Cake. this link is to an external site that may or may not meet accessibility guidelines. Chocolate vertical layer cake is one of the most decadent cakes I've made, a great symphony of flavors and textures. Moist chocolate sponge cake filled with apricot jam and mascarpone coffee. Heritage recipe for Chocolate Little Layer Cake, a regional specialty from southwest Georgia.
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