This is from the Cooking.com website...
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Mile-High Chocolate Layer Cake
Active Time: 30 Minutes
Total Time: 3 Hours 5 Minutes
Yield: Makes one 3-layer, 9-inch cake; serves 10
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Rhonda in Missouri
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With a typically American love of exaggeration, any multilayered cake might be
dubbed "mile-high." But watch the expressions when this towering cake is
presented, and the name will seem perfectly fitting. Rich and crumbly on the
inside and covered with dense frosting, it's a chocolate lover's delight.
RECIPE INGREDIENTS
For Cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons baking powder
4 oz unsweetened chocolate, coarsely chopped
3/4 cup unsalted butter, at room temperature
1 3/4 cups sugar
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3 eggs
Better Eggs
1 teaspoon vanilla extract
3/4 cup milk
For Frosting:
2 cups heavy cream
15 oz semisweet chocolate, coarsely chopped
1/3 cup unsalted butter, at room temperature
1 1/2 tablespoons vanilla extract
DIRECTIONS
Preheat an oven to 350 degrees. Butter three 9-inch cake pans.
FOR CAKE: In a bowl, mix together the flour, baking soda, salt and baking
powder. Set aside. In the top pan of a double boiler or a heatproof bowl set
over (not touching) simmering water in a pan, melt the chocolate, stirring
until smooth. Remove from the heat and let cool to room temperature.
In a large bowl, using an electric mixer set on medium speed, beat together the
butter and sugar until light and fluffy, 3-5 minutes. Add the eggs, one at a
time, beating well after each addition. Then add the cooled chocolate and the
vanilla and mix until blended. Reduce the speed to low and beat in the flour
mixture in three batches, alternating with the milk and beginning and ending
with the flour.
Divide the batter evenly among the prepared pans. Tap them on a countertop to
rid the batter of any air pockets. Bake until a toothpick inserted into the
center of each cake comes out clean, 25-30 minutes. Transfer to racks and let
cool in the pans for 15 minutes, then invert the cakes onto the racks to cool
completely.
FOR FROSTING: In a heavy saucepan over high heat, bring the cream to a boil.
Remove from the heat and add the chocolate, butter and vanilla, stirring
constantly until both the chocolate and butter are melted and the mixture is
smooth. Place the pan in the refrigerator and stir every 15 minutes. The
frosting will begin to set after about 50 minutes and will be quite thick.
Check every 5 minutes near this point for a spreadable consistency. (If the
frosting becomes too thick, let stand at room temperature, stirring
occasionally, until it softens to a spreadable consistency.)
TO ASSEMBLE: Place 1 cake layer, flat side up, on a 12-inch cake plate. Spread
the top with one-fourth of the frosting. Place the second cake layer, flat side
up, on top of the first, and flatten gently with your hand. Spread the top of
the second layer with one-third of the remaining frosting. Place the third
layer, flat side up, on top and again flatten gently. Frost the top and sides
of the cake quickly, using all of the remaining frosting. Using a flat-edged
knife or icing spatula, make quick movements to create swirls on the top and
sides of the cake. Let stand for about 1 hour to set the frosting, then serve
at room temperature.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
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