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Chocolate Layer Cake



Ingredients


cup 
unsalted butter (2 sticks), cut into pieces, plus more for the pans

cups 
all-purpose flour, spooned and leveled

1 1/2 
cups 
granulated sugar

3/4 
cup 
unsweetened cocoa powder

1/2 
cup 
dark brown sugar

teaspoon 
baking soda

teaspoon 
kosher salt

large eggs

1/2 
cup 
sour cream


teaspoon 
pure vanilla extract

Creamy Chocolate Frosting

Directions

  1. Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.
  3. In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.
  4. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.
  5. Transfer one of the cakes to a platter and spread with ¾ cup of the frosting. Top with the remaining cake and spread with the remaining frosting.

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