Best Four Layer Chocolate Cake Recipes

FOUR-LAYER CHOCOLATE BIRTHDAY CAKE WITH MILK CHOCOLATE GANACHE AND NUTELLA BUTTERCREAM

Steps:

• Preheat oven to 350˚. Butter two 9"-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess.
• Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture.
• Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.
• Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30-40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely.
• Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise.
• Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1-8 hour.
• Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired.

FOUR-LAYER CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment. Spray the parchment and dust with flour.
• Whisk together the flour, cocoa, baking soda and salt in a large bowl.
• Beat together the butter and sugar in a stand mixer until light and fluffy, 1 to 2 minutes. Add the eggs one at time and beat until incorporated. Add the sour cream and continue to beat until fully incorporated. Then add the vanilla.
• Stir together the instant espresso powder with the hot water in a spouted measuring cup. With the mixer running, add the dry ingredients in two additions, alternating with the espresso.
• Divide the batter between the cake pans and bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
• Slice a thin layer from the top of each cooled cake with a serrated knife to remove the domed top. With a serrated knife, slice the layers in half horizontally to make 4 layers. Spread buttercream on the cut side of a layer and sandwich another layer on top. Repeat with the remaining frosting and layers, leaving the last top layer unfrosted.
• Apply a thin crumb-coat of frosting to the entire cake and chill in the refrigerator at least 15 minutes to set. Use the remaining frosting to generously frost the cake.
• Put the egg whites and sugar into a large bowl set over a double boiler. Whisk constantly until the sugar melts and the mixture is very thin and warm.
• Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, about 5 minutes. Turn to low speed and continue beating until cool, about 10 minutes.
• Turn the mixer to medium speed and whisk in the butter in small pieces. (The mixture may look curdled before it comes together.) Add the vanilla extract. Re-beat the mixture as needed to keep it smooth as you frost your cake.

RICH FOUR LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Spray 2 8-inch cake pans with non-stock cooking spray. Line bottoms with wax or parchment paper and spray paper. Dust with flour; set aside.
• Cake: Beat devil's food cake mix, cocoa, mayonnaise, eggs and water until blended. Beat two more minutes on high. Divide cake batter evenly into two pans.
• Bake about 35 minutes or until tests done. Cool for 20 minutes in pans and then remove onto racks. Peel off paper to cool completely.
• Filling: Whisk frosting, sour cream and vanilla. Transfer 1 1/2 cups into a medium bowl and stir in almonds and coconut; set aside.
• Frost the Cake: Using a serrated knife, split each cake in half. Place one layer, split side down, on serving platter. Place 1/3 of filling on top of layer and spread evenly. Repeat with following layers until final cake layer. Spread frosting over the top and sides of cake. Can store up to 4 days.

FOUR-LAYER CHOCOLATE BIRTHDAY CAKE WITH MILK CHOCOLATE GANACHE & NUTELLA BUTTERCREAM RECIPE - (4.4/5)

Steps:

• CAKE: Preheat oven to 350˚F. Butter two 9"-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess. Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture. Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top. Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30 to 40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely. Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise. GANACHE: Place chocolate in a medium bowl. Bring cream and salt to a simmer in a small saucepan over medium-low heat. Pour over chocolate; let sit 10 minutes, then whisk gently until chocolate is melted and mixture is smooth and glossy. Let ganache cool, 30 to 45 minutes. Using an electric mixer on medium speed, beat butter into ganache until mixture is light and fluffy and has turned matte, about 3 minutes. Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1 to 8 hours. BUTTERCREAM: While cake is chilling, beat egg yolks, egg, and salt in the bowl of a stand mixer fitted with the whisk attachment until mixture is pale and thick and falls back onto itself in a slowly dissipating ribbon, about 5 minutes. Meanwhile, bring sugar and 3 tablespoons water to a boil in a small saucepan over medium heat, stirring until sugar is dissolved. Clip thermometer to the side of saucepan and boil, swirling pan (do not stir), until thermometer registers 238˚F. Immediately remove from heat. Reduce mixer speed to low and gradually stream hot sugar syrup into eggs aiming for where the egg meets the side of the bowl (this will prevent hot sugar from splattering). Increase speed to high and beat mixture until light and fluffy and sides of bowl are cool to the touch, 5 to 8 minutes. Add butter a piece at a time, beating to thoroughly incorporate before adding the next piece and scraping down sides of bowl often. Add Nutella and vanilla and beat, scraping down sides and bottom of bowl, until mixture is smooth and homogenous. Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired. Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.