How To make Old Fashioned Deep Chocolate Layer Cake
1 3/4 c Sifted all purpose flour
3/4 c Unsweetened cocoa powder
1 t Baking soda
1/4 ts Salt
2 lg Eggs
2 c Sugar
1/2 c ( 1 stick) unsalted butter,
-cut into 4 pieces, room -temperature 2 ts Vanilla extract
1 c Buttermilk
5 1/2 oz Semisweet chocolate,
-coarsely chopped 1/2 c Plus 3 tablespoons unsalted
-butter, cut into small -pieces 4 c Powdered sugar (about 1
-pound) 1 tb Unsweetened cocoa powder
-Pinch of salt 1 tb Plus
1 t Vanilla extract
7 To 8 tablespoons sour
-cream
Have a piece of this cake with a cold glass of milk, and you 're a kid all over again. Cake Position rack in center of oven and preheat to 350''F. Butter three 9-inch diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment
or waxed paper. Butter paper. Dust pans with flour; tap out excess. For cake: Insert Steel Knife. Place flour, cocoa, baking soda and salt in work bowl. Process to "sift," about 5 seconds. Transfer contents of work bowl to large sheet of waxed paper. Place eggs, then sugar into work bowl. Process until mixture is thick, about 1 minute. Add butter and vanilla. Process until mixture is fluffy, stopping to scrape down sides of work bowl, about 1 minute. Mix dry ingredients into egg mixture alternately with buttermilk in about 3 additions each, pulsing just to combine each addition. Divide batter evenly among prepared pans (about 1% cups in each). Bake until tester inserted in center of cakes comes out clean, about 24 minutes. Cool cakes in pans on racks 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn out onto rack. Peel off paper. Cool. For frosting: Melt chocolate and butter in heavy small saucepan over low heat, stirring until smooth. (Or to microwave: Place chocolate and butter in 4-cup microwave-safe bowl. Cook uncovered on High 1 minute. Stir well. Cook on High until almost melted, about 30 seconds longer. Stir until chocolate mixture is smooth.) Steel Knife: Place powdered sugar, cocoa and salt in work bowl. Process to "sift," about 5 seconds. Add chocolate mixture and vanilla. Process until just combined, about 5 seconds. Add 4 tablespoons sour cream. Process to blend, about 8 seconds. Scrape down sides of work bowl. Thin to spreadable consistency by adding enough remaining sour cream by tablespoons, processing to blend after each addition. Place 1 cake layer on serving platter. Spread with 3/4 Cup frosting. Top with second cake layer. Spread with 3/4 Cup frosting. Top with third cake layer. Spread
remaining frosting over top and sides of cake. (Can be prepared I day ahead. Refrigerate until frosting is firm, then cover and keep refrigerated. Bring to room temperature before serving.) 12 servings
From the files of Al Rice, North Pole Alaska. Feb 1994
How To make Old Fashioned Deep Chocolate Layer Cake's Videos
Triple Chocolate Cake | Sally's Baking Recipes
My favorite homemade chocolate cake recipe has a super moist crumb and fudgy, yet light texture. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor!
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Old Fashioned Chocolate 3-Layer Cake | It Smells Like a Church Supper Collaboration | Women of Faith
Heyyyyyy Errrrrrbody!!!
Today I'm making a 3-Layer Chocolate Cake which reminds me so much of my late Grandma Daisy????! Please join me as a I participate in the It Smells Like A Church Supper Collaboration with several other amazing Women of Faith! Watch & Enjoy!????
#PoundCakeQueen???? #3LayerChocolateCakeToday #I'mAGlazeGirl????
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*****Here is the link to the mixer I'm using:
Please support the other ladies who are participating in this collaboration!
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** Women of Faith Collaborators **
Souper at 60
Rain Country
CookCleanAndRepeat
Deep South Homestead
A Good Life Farm
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 350 degrees for 35 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
3 Cups Sugar
6 Large Eggs (Room Temperature)
3 Sticks UNsalted Butter (Room Temperature)
1 Cup Milk or Coffee Creamer (Room Temperature)
1/2 Tsp Salt
1/4 Tsp Baking Powder
1 Tablespoon Vanilla Extract
1 Tsp Butter Extract
1 Tsp Creme Bouquet Flavoring
******Chocolate Icing
3 Stick UNsalted Butter
5 C Powdered Sugar
2 Tsp Vanilla
1/4 C Coffee Creamer or Heavy Whipping Cream
1 C Unsweetened Cocoa Powder
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FACEBOOK PAGE
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The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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Source: YouTube Audio Library
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CHOCOLATE LOVERS DREAM/OLD SCHOOL TRIPLE LAYER DOUBLE CHOCOLATE CAKE/FRIDAY NIGHT CAKE OF THE WEEK
OLD SCHOOL TRIPLE LAYER DOUBLE CHOCOLATE CAKE
This is a chocolate lovers dream cake
Its actually very easy and most of all ,very moist and decadent
RECIPE:
2 ½ cup all-purpose flour or cake flour
1 cup dark cocoa powder
2 ¼ tsp baking soda
1 ½ tsp salt
1 tsp baking powder
1 ¼ cup sugar
¾ cup dark brown sugar, packed
1 cup unsalted butter, room temperature
2 ¼ cup buttermilk, room temperature
2 large large eggs, room temperature
1 ½ tsp vanilla extract
6 oz bittersweet or semi sweet chocolate, chopped, melted and cooled
Frosting
3 cup unsalted butter, room temperature
1 cup cream cheese, room temperature
24 oz bittersweet or semi sweet chocolate, chopped, melted and cooled
4 tsp vanilla extract
½ tsp salt
4 cup powdered sugar
⅔ cup cocoa powder
Directions
1. Preheat oven to 350F (175 C). Grease or butter and flour 3ea 9 in cake pans
2. Place flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment) mix together until mixed incorporated . Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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Double Layer Yellow Cake w/Homemade Chocolate Frosting
Hey y’all! In today’s video I’m sharing a box cake mix hack! Enjoy ????
Ingredients:
1 yellow cake mix
1 stick butter
1/4 cup sour cream
1 & 1/3 cup of milk
4 eggs
1/2 tsp salt
1 cup flour
1 cup sugar
1 tsp vanilla extract
1 tsp butter flavor
1 tsp almond extract
Homemade Chocolate Frosting
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