Chocolate Layer Cake
(from Bethany’s recipe box)
Serves 8 to 10
This Devil’s Food-style cake is packed with chocolate flavor. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount.
WHY THIS RECIPE WORKS:
For this Chocolate Layer Cake recipe, we recommend Dutch-processed cocoa, which has a better flavor. “Blooming” the cocoa powder and unsweetened chocolate with hot water and instant espresso produced the strongest chocolate flavor. Sour cream added moisture and tangy flavor, while baking powder and baking soda united to create the greatest rise. This Chocolate Layer Cake recipe can be combined with many frostings and fillings for a different result every time.
Source: Cook's Country December/January 2008
Categories: Desserts
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups boiling water, see note above
- 4 ounces unsweetened chocolate, chopped
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon instant coffee ( or instant espresso)
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
Directions
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Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease three 8-inch round cake pans, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.
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In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds. Beat in the sour cream and vanilla until incorporated.
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Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture, and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
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Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, rotating and switching the pans halfway through baking.
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Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto wire racks. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.