Old Fashioned Chocolate Layer Cake Recipes

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OLD-FASHIONED CHOCOLATE LAYER CAKE

Provided by Marilyn Hoicowitz

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Graduation     Birthday     Bon Appétit     Ohio     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 17



Old-Fashioned Chocolate Layer Cake image

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch round cake pans with 1 1/2-inch-high sides. Combine water, chocolate and coffee powder in heavy small saucepan. Stir over low heat until chocolate melts and coffee powder dissolves. Remove from heat. Cool.
  • Beat sugar and butter in large bowl until well blended. Beat in eggs and vanilla. Beat in chocolate mixture. Mix flour and baking soda in medium bowl. Add to butter mixture and beat just until combined. Beat in sour cream.
  • Divide batter among prepared pans. Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
  • For frosting:
  • Melt butter and chocolate in small saucepan over low heat, stirring until smooth. Transfer to large bowl; cool. Add sugar, cream and vanilla; beat until smooth. If necessary, refrigerate until firm enough to spread.
  • Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Top with another cake layer. Spread 1/2 cup frosting over top. Top with remaining cake layer. Spread remaining frosting over sides and top of cake in decorative swirls. (Can be prepared 1 day ahead. Cover with cake dome and store at cool room temperature.)

Cake
1/2 cup water
3 ounces unsweetened chocolate, chopped
1 tablespoon instant coffee powder
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
2 cups sifted cake flour
1 teaspoon baking soda
1 cup sour cream
Frosting
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
4 cups powdered sugar
1/2 cup whipping cream
1 teaspoon vanilla extract

OLD-FASHIONED CHOCOLATE LAYER CAKE (AMERICA'S TEST KITCHEN) RECIPE - (3.8/5)

Provided by á-57724

Number Of Ingredients 20



Old-Fashioned Chocolate Layer Cake (America's Test Kitchen) Recipe - (3.8/5) image

Steps:

  • Heat oven to 350*. Grease and flour 2 round cake pans. Combine chocolate, cocoa, & water in medium heatproof bowl; set bowl over saucepan with 1 inch simmering water and stir with spatula until chocolate is melted, about 2 minutes. Add ½ c. sugar to chocolate mixture and stir until thick and glossy, 1-2 minutes. Remove bowl from heat and set aside to cool. Whisk flour, baking soda, & salt in medium bowl. Combine buttermilk & vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs & yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 ¼ c. sugar, increase speed to high, and whisk until fluffy & lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with spatula as needed. Add softened butter 1 Tbsp. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes. FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch barely simmering water, stirring occasionally until smooth. Remove from heat & set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, & salt and stir with heatproof spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, & cream to clean bowl of standing mixer and stir to thoroughly combine. Place mixer bowl over ice bath & stir mixture constantly with spatula until frosting is thick & just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70*). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light & fluffy, 1-2 minutes. Stir with spatula until completely smooth.

Frosting:
12 Tbsp. (1 1/2 sticks) unsalted butter, very soft (plus extra for greasing pans)
1 3/4 c. unbleached all-purpose flour (plus extra for dusting pans)
4 oz. unsweetened chocolate, coarsely chopped
1/4 c. cocoa
1/2 c. hot water
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1 c. buttermilk
2 tsp. vanilla
4 large eggs
2 large egg yolks
16 oz. semisweet chocolate, finely chopped
8 Tbsp. (1 stick) unsalted butter
1/3 c. sugar
2 Tbsp. corn syrup
2 tsp. vanilla
1/4 tsp. salt
1 1/4 c. heavy cream (cold)

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  • FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350°F; grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess.
  • Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
  • Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about ten seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-
  • Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.


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Top Asked Questions

How to make old fashioned chocolate cake at home?
Cream oil, sugar and cocoa. Add eggs. Add flour mixture alternately with buttermilk. Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
How do you make the perfect chocolate cake?
If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
How to make icing for old fashioned cake?
Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil. Remove from heat and add powdered sugar and vanilla. Mix until smooth and of spreading consistency.
What is a 3 layer chocolate cake with frosting?
A three layer chocolate cake with chocolate frosting sits on a cake stand. Two slices of chocolate cake sit on plates below. This is a butter cake — meaning the fat and sugar are creamed together to incorporate air —which gives it a lighter, fluffier texture.

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