Chocolate Layer Cake
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
Light Brown Sugar (packed)4
Eggs4 tsps
Pure Vanilla Extract3 cup
Unsweetened Cocoa Powder1 tbsp
Baking Soda1 tsp
Salt3 cups
Cake Flour (sifted)1.333333 cups
Sour Cream1 cup
Coffee (cooled)6 cups
Sugar (confectioners')Directions:
1
Drizzle in the hot coffee and mix until smooth
2
The batter will be thin
3
Preheat the oven to 350 degrees
4
Butter and flour 3 (9-inch) cake pans
5
Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in
6
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth
7
Add the sugar and eggs and mix until fluffy, about 3 minutes
8
Add the vanilla, cocoa, baking soda and salt and mix
9
Add 1/2 of the flour, then 1/2 of the sour cream and mix
10
Repeat with the remaining flour and sour cream
11
Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes
12
Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven
13
Let cool in the pan 10 minutes
14
Turn out onto wire racks and let cool completely before frosting
15
Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth
16
Drizzle in the melted chocolate and mix
17
Add the coffee and vanilla and mix
18
Add the sugar, 1 cup at a time, mixing after each addition
19
Mix until well blended and fluffy
20
To frost the cake, use a spatula to cover 2 of the cake layers with frosting
21
Stack them together
22
Flip the third cake layer over and rest it on the top to create a very flat top for the cake
23
Frost on the sides and top
24
Cover and refrigerate until ready to serve
25
Preheat the oven to 350 degrees
26
Butter and flour 3 (9-inch) cake pans
27
Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in
28
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth
29
Add the sugar and eggs and mix until fluffy, about 3 minutes
30
Add the vanilla, cocoa, baking soda and salt and mix
31
Add 1/2 of the flour, then 1/2 of the sour cream and mix
32
Repeat with the remaining flour and sour cream
33
Drizzle in the hot coffee and mix until smooth
34
The batter will be thin
35
Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes
36
Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven
37
Let cool in the pan 10 minutes
38
Turn out onto wire racks and let cool completely before frosting
39
Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth
40
Drizzle in the melted chocolate and mix
41
Add the coffee and vanilla and mix
42
Add the sugar, 1 cup at a time, mixing after each addition
43
Mix until well blended and fluffy
44
To frost the cake, use a spatula to cover 2 of the cake layers with frosting
45
Stack them together
46
Flip the third cake layer over and rest it on the top to create a very flat top for the cake
47
Frost on the sides and top
48
Cover and refrigerate until ready to serve