2 layer chocolate cake. The buttermilk keeps the cake moist and light, and the bit of coffee in the cake and frosting keeps the sweetness in check. Mix the cocoa butter, eggs and sour cream thoroughly with the flour mixture. I no longer use Yummly, but I'd love to hear what you think of the recipe card below!) Excuse my twirly frosting.
My favorite choice for a classic celebration cake! I decided to go with a classic chocolate frosting that reminds me of a nostalgic celebration cake. Preferably extra rich and chocolatey, with a thick layer of frosting. You can cook 2 layer chocolate cake using 11 ingredients and 10 steps. Here is how you achieve that.
Ingredients of 2 layer chocolate cake
- It’s 1 3/4 c of flour.
- You need 2 c of sugar.
- Prepare 3/4 c of cocoa powder.
- Prepare 2 t of baking soda.
- You need 1 t of baking powder.
- It’s 1 t of salt.
- You need 2 of eggs.
- It’s 8 oz of strong coffee.
- You need 1 c of buttermilk.
- It’s 1/2 c of oil or butter.
- You need 2 t of vanilla extract.
So on my birthday, I decided to treat myself to a little a lot of chocolate cake with buttercream Completely unrelated to double chocolate cake (or maybe not, considering all those calories), I ran a half marathon this weekend! This is the most decadent chocolate cake I've ever tried! This cake is perfect to use for stacked cakes because of it's dense texture after refrigeration. This Chocolate Cake Recipe truly is the BEST EVER!
2 layer chocolate cake step by step
- Preheat oven to 350°.
- Grease and flour two 9" round spring form pans.
- Combine dry ingredients and make a well in the center.
- Combine wet ingredients and pour into well..
- Mix until combined. Will be thinner than normal cake batter..
- Split evenly into prepared pans. Bake 30 – 40 minutes until toothpick comes out clean..
- Cover and cool 20 minutes in freezer..
- Remove from pans, place bottom down and add 1/3 of frosting on top, then place to layer..
- Use 1/3 remaining frosting to cover cake with thin layer. Let set for 30 minutes..
- Use remaining frosting to cover cake again..
He said it wasn't chocolaty enough and a little sweet. Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water Place a cake layer on a platter. Using a rubber spatula, spread half of ganache over top of cake, spreading to the edges; top with remaining cake layer. Fourteen very thin layers with chocolate between each layer. I am from Georgia and make it all the time for church functions and family reunions.
