Layered Chocolate Cake
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Cocoa Powder (sifted)1 tbsp
Baking Soda3 cups
Cake Flour3 cups
Dark Brown Sugar1.75 sticks
Unsalted Butter5 large
Egg2 tsps
Pure Vanilla Extract1.5 cups
Sour Cream1 cup
Water1 cup
Sugar1 tbsp
Corn Syrup1 cup
Cornstarch10 tbsps
Butter (softened)1 tsp
Vanilla Extract170 g
Unsweetened ChocolateDirections:
1
Preheat the oven to 350 degrees F
2
Butter 2 (8-inch) cake pans and line with parchment
3
Butter the parchment
4
Sift together the cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl
5
Into a separate bowl, sift the cake flour
6
In the bowl of an electric mixer, beat the brown sugar and butter until very light and fluffy, 5 minutes
7
Meanwhile, stir together eggs and vanilla in a small bowl
8
With mixer on medium speed, add the eggs in two batches, scraping bowl occasionally, until incorporated
9
Beat the batter on high speed 1 minute
10
Lower the mixer speed to low; add the sifted cocoa mixture and mix until just combined
11
Alternately, add flour in three parts with sour cream, beginning and ending with flour
12
With motor running, gradually add the hot water; beat until just combined
13
Scrape the bowl thoroughly and beat on low speed for 30 seconds
14
Divide the batter evenly between the prepared pans
15
Bake until the cake pulls away from sides of pan, 30 to 35 minutes
16
Transfer the cakes to wire racks to cool in pans 30 minutes; remove from pans to cool completely
17
Meanwhile, make the filling
18
To make the filling: In a medium saucepan, combine 2 1/2 cups water, sugar, corn syrup and cocoa
19
Bring the mixture to a boil over medium-high heat, stirring often
20
In a small bowl, combine the cornstarch and the remaining 1/2 cup water; stir into cocoa mixture
21
Return to a boil over medium heat, whisking constantly, boil 4 minutes or until the mixture is very thick and cornstarch is cooked
22
Remove from heat; stir in the butter and vanilla
23
Pour into a bowl and cover the surface directly with plastic wrap; cool completely
24
Refrigerate until chilled, at least 1 hour, before using
25
To make the frosting: In a microwave-safe bowl, combine the butter and chocolates; microwave until melted
26
Stir thoroughly to combine, then set aside
27
In a medium saucepan, whisk the eggs, sugar, and salt until combined; whisk in water
28
Cook the egg mixture over medium to medium-high heat until it registers 160 degrees on a candy thermometer, stirring constantly with a whisk (create as little foam as possible)
29
Strain mixture through a fine-mesh sieve into a bowl; whisk in the reserved chocolate mixture
30
Cool completely; refrigerate until stiff enough to spread, about 2 hours and up to overnight
31
To assemble: Cut the tops off the cake layers to make them flat and even on top
32
Place the bottom layer with trimmed-side facing up on a serving platter; spread blackout filling on top
33
Place the top layer with trimmed-side facing down on top of the filling
34
Coat the cake with the frosting