DOUBLE-LAYER CHOCOLATE CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Double-layer Chocolate Cake image

Another no-fail made-from-scratch recipe from Sunset. A nice, firm cake that makes two perfectly flat two-inch layers that are not too sweet. A perfect cake for a variety of fillings and frostings. Note: To melt chocolate, break it into small pieces and place in a small microwave-safe bowl; cook in microwave at half power, stirring occasionally, until smooth, 2 to 3 minutes. (Watch it closely, stirring occasionally and heat until just melted).

Provided by SharleneW

Categories     Dessert

Time 55m

Yield 2 9inch layers, 12-16 serving(s)

Number Of Ingredients 12

1/2 cup butter, at room temperature
1 1/2 cups firmly packed brown sugar
3 large eggs
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup unsweetened dutch cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
3/4 cup sour cream

Steps:

  • Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
  • In mixing bowl at medium speed, beat butter and brown sugar until blended.
  • Beat in eggs.
  • Add melted chocolate and vanilla; beat until combined.
  • In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt.
  • In another small bowl, mix milk and sour cream.
  • Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition.
  • (Batter will be very thick).
  • Spread batter evenly into cake pans.
  • Bake in 350 degree oven until a wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
  • Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans.
  • Cool completely before frosting.

There are no comments yet!