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Ultimate Chocolate Layer Cake Recipe
Source: Cooking.com

Serves 12

This delicious layer cake is the essence of chocolate and would be welcome as 
the centerpiece of any party or gathering. The cake batter is versatile and can 
be used to make other desserts. Here the layers are combined with a rich 
chocolate frosting.


4 ounces unsweetened chocolate, finely chopped
1 3/4 cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2/3 cup (packed) golden brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 teaspoon instant espresso powder dissolved in 1/4 cup hot water

Chocolate Cream Frosting (click for recipe)

1 1/4 cups finely shaved bittersweet or semisweet chocolate for garnish, 


Position rack in center of oven and preheat to 350 degrees F. Butter two 
9-inch-diameter cake pans with 2-inch high sides. Line with parchment paper; 
butter paper. Dust pans with flour; tap out excess. Melt chocolate in top of 
double boiler over barely simmering water, stirring with rubber spatula until 
smooth. Cool to lukewarm, stirring often. Sift cake flour, baking soda and salt 
into medium bowl.

Using electric stand mixer and flat beater attachment, beat butter until 
fluffy, about 2 minutes. Gradually add both sugars, beating until creamy. Beat 
in eggs one at a time. Beat in vanilla. Scrape down sides of bowl with rubber 
spatula. Beat in melted chocolate; blend well. Add flour mixture alternately 
with sour cream in 2 additions, beating well after each addition. Add dissolved 
espresso; blend thoroughly.

Divide batter between prepared pans. Bake cakes until tester inserted into 
center comes out clean and cake just begins to pull away from sides of pan, 
about 30 minutes. Cool cakes in pans on racks 5 minutes. Turn out cakes onto 
racks; peel off parchment paper. Cool cakes completely.

DO-AHEAD TIP: Cakes can be baked 2 days ahead. Store airtight at room 

Fill pastry bag fitted with large open star tip with 1/2 cup frosting; set 
aside. Slice each cake horizontally cake in half. Place one cake layer, flat 
side up, on 9-inch-diameter cardboard round. Spread 1/2 cup frosting over cake. 
Top with second cake layer, flat side down. Spread 1/2 cup frosting over top of 
cake. Repeat layering with remaining 2 cake layers and 1/2 cup frosting. Spread 
remaining frosting over top and sides of cake. Press chocolate shavings onto 
sides of cake. Pipe frosting from pastry bag decoratively around top edge of 
cake. Lightly sprinkle chocolate shavings over cake. Cover cake with cake dome. 
Refrigerate 20 minutes before serving.

DO-AHEAD TIP: Assembled cake can be made 3 days ahead. Keep refrigerated.

Recipe created exclusively for Cooking.com by Carole Bloom.

~~~***Rhonda G in Missouri***~~~

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