Best Chocolate Layer Cake Recipe

chocolate layer cake with frosting filling. Credit: Kim. View Recipe. this link opens in a new tab. This cake gets its warm, autumnal flavor from cinnamon, allspice, and pumpkin puree, and is layered with a white cream cheese and chocolate cream cheese filling. It's all topped off with a glossy chocolate glaze.

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Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed. …

Rating: 5/5(109)
Total Time: 55 mins
Category: Sheet Cake
Calories: 460 per serving
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
2. Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
3. Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.

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Cake. Preheat oven to 350º F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with some flour. In mixing bowl or electric mixer, add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.

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Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition.

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My chocolate frosting recipe is enough to lightly frost a two-layer cake, but if you prefer more frosting I suggest multiplying that recipe by 1.5 for a thicker layer. 9×13 pan: Pour the batter into a 9×13 pan and bake at 350°F (177°C) for 35-40 minutes.

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Step-by-Step Instructions. Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Whisk dry ingredients. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.

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Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.

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Cake Layers. Preheat oven to 350°F. Grease two 8" (or three 6") round cake pans. Line the bottom with parchment paper. Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer …

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Real Simple Frosting Recipe • 1 1/2 pounds (24 ounces) semisweet chocolate, chopped • 1 1/2 cups unsalted butter (3 sticks), at room temperature Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until melted.

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Three-Layer Chocolate Ganache Cake. This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. —Kathleen Smith, Overland, Missouri. Go to Recipe. 4 / 35.

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Line the pans with parchment paper, then spray or grease and flour again. Make the cake batter. Using a mixer, combine together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In a separate smaller bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract.

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In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1

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Most fabulous chocolate cake I've ever made, this is now the 4th time. Used Lindt chocolate powder which is like the best in the world!!! Used half the frosting recipe as it is waaaayyyyy too much and such a waste of ingredients. Rate this recipe 5/5 thanks Martha, can never go wrong using your recipes :D

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For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper. Place the sugar and …

Author: Duff Goldman
Steps: 16
Difficulty: Intermediate

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In a medium bowl, combine the unsweetened chocolate and vanilla. Pour the hot coffee over the mixture, then let stand for 2 to 3 minutes to soften the chocolate. Whisk until completely smooth, then cool until barely warm to the touch. In a large bowl, …

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DIRECTIONS. Sift together dry ingredients in a large mixing bowl. Add oil, coffee, and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat for 2 more minutes. Batter will be thin. Pour into 2 greased and floured 9 inch cake pans. Bake at 325 for 25-30 minutes. Cool cakes for 15 minutes before removing from pans.

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