LAURA LEE ALICE
COOKS
®
Our Best Chocolate Layer Cake
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This is another recipe that I have used for years. It's not difficult but it does take a little planning. It teams up with our Chocolate Buttercream Frosting.
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​About this cake . . .​
• This recipe was given to me several years ago by a professional baker.​ It was his most requested chocolate cake.
• I have used my recipe for Easy French Silk Chocolate Pie to frost the tops of the layers instead of regular frosting. It must be refrigerated.
• The layers of this cake freeze beautifully.
• ​Our recipe makes mouthwatering cupcakes too!
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KEYWORDS
chocolate, best chocolate cake recipe, cocoa, moist chocolate cake, chocolate buttercream
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Our Best Chocolate Layer Cake
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Ingredients
• 1 cup unsifted unsweetened cocoa powder
• 2 cups boiling water
• 2¾ cups all purpose flour (sift before measuring, then scoop and level off)
• 2 tsp baking soda
• ½ tsp salt
• ½ tsp baking powder
• 1 cup butter, softened
• 2½ cups granulated sugar
• 4 eggs
• 1½ tsp vanilla extract
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Instructions
1. Preheat oven to 350 degrees. Grease well and flour 3 cake pans,
8 or 9-inch.
2. In medium heatproof bowl, combine cocoa with boiling water, mixing with whisk until smooth; cool completely.
3. Sift flour with baking soda, salt and baking powder. Set aside.
4. In large bowl of electric mixer combine butter, sugar, eggs and vanilla. Gradually turn it up to high speed and beat until light and fluffy, scraping bowl occasionally. At low speed, beat in the flour mixture alternating with the cocoa mixture, starting and ending
with flour. Do not overbeat.
5. Divide evenly into pans smoothing tops with spatula. Tap pans twice on the counter then bake 25 to 30 minutes until surface springs back when lightly pressed with fingertips. Cool in pans
10 minutes; make sure sides are loose then remove from pans.
Cool on racks.
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Options
• If I am not going to use the cake layers right away, I remove each
layer and place on a cooling rack, lay a large piece of plastic wrap over the cake pan (you don't have to wash the pan) then place a cake layer, right side up, in the pan and fold over the plastic wrap. Do this with each layer, then place them in the fridge for up to 2 days. This step makes it so much easier to fill and frost too!
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