Decadent Chocolate Layer Cake

Deca­dent Choco­late Layer Cake

There was no spe­cial occa­sion for mak­ing this cake, I just felt like some­thing super choco­latey and adapted the recipe from one I found online.  The recipe The Best Choco­late Cake Recipe {Ever} is from a blog called, Add a Pinch | Robyn Stone.

If you are look­ing for a choco­latey moist and deli­cious cake, this is it.  The ingre­di­ents are fairly basic and the recipe easy to put together.  The but­ter­cream frost­ing is every­thing you want, thick, creamy and not too sweet because of the dark choco­late cocoa.  I hap­pened to have some Val­rhona Cocoa Pow­der , so used it in this recipe.  The color of this cocoa is so much darker and richer in fla­vor than reg­u­lar cocoa, if you have the chance, use it.  

This cake recipe could also be used for about 2 dozen cup­cakes or a 9 x 13 slab cake, with what­ever frost­ing you like.

Serves:12

Ingre­di­ents:

2 cups flour

2 cups sugar

3/4 cup unsweet­ened cocoa powder

2 tea­spoons bak­ing powder

1 1/2 tea­spoons of bak­ing soda

1 tea­spoon Espresso Pow­der

1 cup of milk

1/2 cup veg­etable oil

2 eggs

2 tea­spoons pur vanilla extract

1 cup of boil­ing water

Choco­late But­ter­cream Frosting

Direc­tions:

  1. Pre­heat oven to 350º F. Pre­pare two 9-inch cake pans by spray­ing with bak­ing spray or but­ter­ing and lightly flour­ing.  Now cut two 9 inch rounds of parch­ment paper and place in pans after you have but­tered and floured them.  The cakes will remove eas­ily from the pans if you take this step, please take the time or you may be sorry with half your cake break­ing off and stick­ing to the bot­tom of the pan.
    Parchment Paper Lined Buttered and Floured Cake Pan

    Parch­ment Paper Lined But­tered and Floured Cake Pan

  2. Add flour, sugar, cocoa, bak­ing pow­der, bak­ing soda, salt and espresso pow­der to a large bowl or the bowl of a stand mixer. Use a whisk to com­bine the dry ingre­di­ents and remove any lumps.
    Dry Ingredients for Cake

    Dry Ingre­di­ents for Cake

    Regular Cocoa Powder

    Reg­u­lar Cocoa Powder

    Valrhona Cocoa Powder

    Val­rhona Cocoa Powder

    Valrhona Cocoa Powder

    Val­rhona Cocoa Powder

     

  3. Add milk, veg­etable oil, eggs, and vanilla to flour mix­ture and mix together on medium speed until well com­bined. Reduce speed and care­fully add boil­ing water to the cake bat­ter. Scrap down the sides of the bowl and con­tinue to mix for a few more min­utes on medium speed until well com­bined.  The bat­ter is quite liq­uid so don’t be alarmed.
    Cake Batter

    Cake Bat­ter

  4.  Dis­trib­ute cake bat­ter evenly between the two pre­pared cake pans. Tap the pans on the counter lightly to get rid of excess bub­bles that built up dur­ing the mix­ing process.  Bake for 30–35 min­utes, until a tooth­pick or wooden skewer inserted in the cen­ter comes out clean.  The bak­ing time was closer to 35 min­utes in my oven.Remove from the oven and allow to cool for about 10 min­utes, remove from the pan and cool com­pletely on a wire rack.
    Batter in Pans Ready for the Oven

    Bat­ter in Pans Ready for the Oven

    Baked Cake Rounds

    Baked Cake Rounds

  5. Frost cake with Choco­late But­ter­cream Frost­ing.  When frost­ing a layer cake, I like to place strips of parch­ment paper or wax paper around the edges of the cake plat­ter, then place cake rounds on top of the paper.  This way when I am fin­ished frost­ing the cake, I just remove the pieces of paper and I am left with a clean plat­ter.  I used about 1 cup of frost­ing for the cen­tre and the rest for the out­side of the cake.  I placed about 2 cups of frost­ing on the top of the cake, spread out evenly and then applied the rest of the frost­ing to the sides of the cake.  I used an off­set spat­ula as I feel this works the best, if you have one on hand .
  1. Icing Cake with Parchment Lined Cake Platter

    Icing Cake with Parch­ment Lined Cake Platter

    Decadent Chocolate Layer Cake

    Deca­dent Choco­late Layer Cake

 

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