Name: Chocolate Layer Cake
Prep time: 45 min
Total time: 2 h
Yield: 10 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pans; 4 ounces unsweetened chocolate, chopped; 2 cups granulated sugar; 1 1/2 cups all-purpose flour, (spooned and leveled); 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup sour cream; 2 large eggs; 1 cup strong coffee, cooled; 1 package (12 ounces) semisweet chocolate chips, (2 cups); 6 tablespoons unsalted butter, cut into small pieces; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 2 1/2 cups confectioners' sugar; 1/3 cup milk

Directions

1. Make cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans. Line bottom of pans with parchmentpaper rounds; butter parchment. Set pans aside.
2. Heat butter and chocolate in a bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.
3. In a medium bowl, whisk together granulated sugar, flour, baking soda, and salt. In a large bowl, combine sour cream and eggs; whisk in coffee. Gradually add dry ingredients then chocolate mixture, stirring until just combined. Divide batter equally among prepared pans.
4. Place pans on same rack in oven; bake, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes. Cool in pans 10 minutes; run a knife along edge of cakes, then invert onto a wire rack to cool completely before frosting.
5. Make frosting: Heat chocolate and butter in a mixer bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.
6. With mixer on low speed, add vanilla and salt. Gradually add confectioners' sugar and milk in alternating batches; beat until smooth. Let stand 5 minutes.
7. To frost cake, place a cake layer bottom side up, on a serving plate (tuck strips of waxed or parchment paper under edge of cake), spread about 3/4 cup frosting over the top. Place the other cake layer on top; cover assembled cake with remaining frosting.

Reviews

How would you rate this recipe?

Sienna

17 MAR, 2013

This cake was good, but turned out super sweet and not very chocolate-y. I enjoyed the cake itself, albeit not very dark, however the frosting tasted like fudge! It was so sweet that it overpowered the chocolate. Next time I would find a different, creamier, and darker-chocolate frosting. Seriously, 2 1/2 cups confectioner's sugar is way over the top.
Mimi001

23 JUL, 2011

this cake turned out with a lovely texture. I baked the layers barely 30 minutes to ensure a moist tender cake. I also tweaked the frosting by using 1/3 cup sour cream in place of the 1/3 cup milk, but added 1 plusTBS milk to get a nice spreading consistency. I baked this for my sister in love when she came home from the hospital.This cake made everyone feel better! Thanks for sharing.
tudorfarmgirl

9 JAN, 2009

I am glad the directions are updated. This is a wonderful cake. I get asked for the recipe frequently. Many people ask me to bring this cake. It's become a staple.
Alison

22 AUG, 2008

The directions and ingredients have been updated and are now correct. Enjoy your cake!
grace26

15 JUN, 2008

Terrible directions!!!! What is the powdered sugar, vanilla extract

Chocolate Layer Cake

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