Four-Layer Chocolate Cake
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
64
Sweetness
63
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Cocoa Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Butter (softened)1.5 cups
Sugar1 cup
Sour Cream2 tsps
Vanilla Extract2 tsps
Instant Espresso Powder1 cup
Water (hot)9 large
Egg White (at room temperature)Directions:
1
Preheat the oven to 350 degrees F
2
Spray two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment
3
Spray the parchment and dust with flour
4
Whisk together the flour, cocoa, baking soda and salt in a large bowl
5
Beat together the butter and sugar in a stand mixer until light and fluffy, 1 to 2 minutes
6
Add the eggs one at time and beat until incorporated
7
Add the sour cream and continue to beat until fully incorporated
8
Then add the vanilla
9
Stir together the instant espresso powder with the hot water in a spouted measuring cup
10
With the mixer running, add the dry ingredients in two additions, alternating with the espresso
11
Divide the batter between the cake pans and bake until a tester inserted in the centers comes out clean, 30 to 35 minutes
12
Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely
13
Slice a thin layer from the top of each cooled cake with a serrated knife to remove the domed top
14
With a serrated knife, slice the layers in half horizontally to make 4 layers
15
Spread buttercream on the cut side of a layer and sandwich another layer on top
16
Repeat with the remaining frosting and layers, leaving the last top layer unfrosted
17
Apply a thin crumb-coat of frosting to the entire cake and chill in the refrigerator at least 15 minutes to set
18
Use the remaining frosting to generously frost the cake
19
Put the egg whites and sugar into a large bowl set over a double boiler
20
Whisk constantly until the sugar melts and the mixture is very thin and warm
21
Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, about 5 minutes
22
Turn to low speed and continue beating until cool, about 10 minutes
23
Turn the mixer to medium speed and whisk in the butter in small pieces
24
(The mixture may look curdled before it comes together
25
) Add the vanilla extract
26
Re-beat the mixture as needed to keep it smooth as you frost your cake