Mile-High Chocolate Cake
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
59
Spice
55
Sweetness
56
Sourness
43
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 tsps
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 cup
Granulated Sugar1 tbsp
Pure Vanilla Extract2 cups
Sour Cream1 cup
Sugar6 tbsps
All-Purpose Flour1.5 cups
Whole MilkDirections:
1
Make cake: Preheat oven to 350°F with rack in middle
2
Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment
3
Flour pans, knocking out excess
4
Melt chocolate with butter, then cool
5
Sift together flour, cocoa powder, baking soda, baking powder, and salt
6
Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes
7
At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated
8
Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles
9
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes
10
Cool in pans on a rack 10 minutes, then run a knife around edges of pans
11
Invert onto racks and discard parchment, then cool completely, about 1 hour
12
Preheat oven to 350°F with rack in middle
13
Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment
14
Flour pans, knocking out excess
15
Melt chocolate with butter, then cool
16
Sift together flour, cocoa powder, baking soda, baking powder, and salt
17
Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes
18
At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated
19
Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles
20
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes
21
Cool in pans on a rack 10 minutes, then run a knife around edges of pans
22
Invert onto racks and discard parchment, then cool completely, about 1 hour
23
Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes
24
Remove from heat and whisk in chocolate and vanilla until smooth
25
Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming
26
Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable
27
Cut each cake horizontally into 2 layers with a long serrated knife
28
Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting
29
Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting
30
Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes
31
Remove from heat and whisk in chocolate and vanilla until smooth
32
Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming
33
Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable
34
Cut each cake horizontally into 2 layers with a long serrated knife
35
Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting
36
Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting