>From the Cooking.com website...
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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.
RECIPE INGREDIENTS
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)
Garnish
1 1/4 cups finely shaved bittersweet or semisweet chocolate for garnish,
optional
RECIPE METHOD
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
temperature.
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.
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~~~***Rhonda G in Missouri***~~~
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