Chocolate Layer Cake
Instructions:
The real deal. Frost with Chocolate, Mocha, or Vanilla buttercream frosting
, or Caramel Frosting
8 tablespoons (1 stick) unsalted butter, softened, plus
some for the pans and the paper
2 cups cake or all-purpose flour, plus some for the pans
3 ounces unsweetened chocolate, roughly chopped
1 cup sugar
2 eggs, separated
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11/4 cups milk
MAKES: At least 10 servings
TIME: About 1 hour
, or Caramel Frosting
- Heat the oven to 350 F. Grease the bottom and sides of two 9-inch or three 8-inch layer cake pans; cover the bottom with a circle of wax or parchment paper, grease the paper, and sift flour over the pans; invert and tap to remove the excess flour.
- Melt the chocolate in a small saucepan over very low heat or in a double boiler over hot—not boiling— water, stirring occasionally. When the chocolate is just about melted, remove from the heat and continue to stir until smooth.
- Use an electric mixer to cream the butter until smooth, then gradually add the sugar. Beat until light in color and fluffy, 3 or 4 minutes. Beat in the egg yolks, one at a time, then the vanilla, and finally the chocolate.
- Combine the flour, baking powder, baking soda, and salt; stir into the chocolate mixture, a little at a time, alternating with the milk. Stir just until smooth.
- Wash the beaters thoroughly, then beat the egg whites until they hold soft peaks. Use your hand or a rubber spatula to fold them gently but thoroughly into the batter. Turn it into the pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cake cool in the pan for 5 minutes, then invert onto a rack to finish cooling.
- Frost or glaze if you like Store at room temperature, covered with wax paper, for up to a day or two; use plastic wrap and it will keep for an extra day or so.
- Chocolate Cinnamon Cake.
- Grind a cinnamon stick for the best results: Substitute 2 teaspoons ground cinnamon for the vanilla extract.
- Devil’s Food Cake.
- Substitute 1 cup sour cream or buttermilk for the regular milk; omit the baking powder and increase the baking soda to 11/2 teaspoons. Baking time will be a few minutes less.