January 17, 2017

Chocolate Layer Cake

I love chocolate and one thing I have not been able to perfect is a Chocolate layer cake, but I found the best recipe for a chocolate layer cake and this was exactly what I was looking for. The only note I will make is next time I will put a lot more frosting in between both layers and I am going to add mini chocolate chips to the batter. Other than that, it was perfect.


1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon plus 1/8 teaspoon salt
3 1/2 cups sugar
14 1/2 ounces unsweetened chocolate, 4 ounces coarsely chopped and 10.5 ounces finely chopped
15 tablespoons unsalted butter, cut into tablespoon-size pieces and chilled
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 eggs
4 teaspoons pure vanilla extract
1 1/2 cups heavy cream


Position a rack in the lower third (one down from the center) of the oven and preheat to 350 degrees. Grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper, then grease the parchment.

In a saucepan, dissolve 2 cups sugar in 2 cups water over medium-high heat. 

Remove from the heat, add the coarsely chopped chocolate and 6 tablespoons butter and whisk until smooth. 

Whisk in the cocoa powder. Beat in the eggs, then stir in 2 teaspoons vanilla. 

In a medium bowl, whisk together the flour, baking powder, baking soda and 1/2 teaspoon salt.
Add the flour mixture, whisking until incorporated.

Divide the batter between the prepared pans and bake until the cakes are springy to the touch and have pulled away from the sides of the pans, about 30 minutes.

Transfer to racks and let cool for 10 minutes. Remove from the pans and place on the racks. Let cool completely.

Meanwhile, in a bowl, combine the finely chopped chocolate and the remaining 9 tablespoons butter, 2 teaspoons vanilla and 1/8 teaspoon salt. 

In a medium saucepan, bring the cream and remaining 1 1/2 cups sugar to a boil. Pour the cream mixture over the chocolate and let stand for 2 minutes, then stir the mixture until smooth. Refrigerate, stirring occasionally, until thickened to a spreadable consistency, about 1 hour 15 minutes.

Remove the parchment from 1 of the cake layers and place the layer on the cake stand. Place about 1 cup of the chocolate frosting in the center of the layer and spread.

Remove the parchment from the second cake layer and place the layer on top of the first and spread the rest of the frosting on the top and sides.

I didn't plan anything special for the top, and really just wanted to cut right in and enjoy it, so I just added two hearts I made and called it a day. But this cake is perfect without any decorations or you can add whatever you would like on top it's a perfect canvas.

This chocolate layer cake is meant for a yummy birthday cake, but I made it for fun. I think it would also make a beautiful Valentine's Day cake too.

I hope you enjoy making this as much as I did. Enjoy!!