Chocolate layer cake

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chocolate layer cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. When it comes to special-occasion desserts, one bake is king: a gorgeous layer cake. Out of all of our impressive layer cake recipes, one of our Test Kitchen's favorites is the appropriately named Special-Occasion Chocolate Cake. This cake combines moist chocolate cake layers with fluffy chocolate buttercream and a rich chocolate ganache—all topped with sliced almonds.

Chocolate layer cake is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Chocolate layer cake is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chocolate layer cake using 17 ingredients and 8 steps. Here is how you cook that.

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The ingredients needed to make Chocolate layer cake:
  1. Get 1and 3⁄4 cups (220g) all-purpose flour
  2. Make ready 3⁄4 cup (65 g) unsweetened natural cocoa powder*
  3. Prepare 1 and 3⁄4 cups (350g) granulated sugar
  4. Prepare 2 teaspoons baking soda
  5. Prepare 1 teaspoon baking powder
  6. Prepare 1 teaspoon salt
  7. Get 1⁄2 cup (120 ml) vegetable oil
  8. Prepare 2 large eggs, at room temperature
  9. Make ready 2 teaspoons pure vanilla extract
  10. Get 1 cup (240 ml) buttermilk
  11. Take 1 cup (240 ml) freshly brewed strong hot coffee
  12. Get For Chocolate butter cream-
  13. Prepare 1.25 cups (2.5 sticks) or 290g) unsalted butter,
  14. Make ready 3⁄4 cup (65 g) unsweetened cocoa powder
  15. Take 3 –5 Tablespoons (45-75ml) heavy cream
  16. Take 1⁄4 teaspoon salt
  17. Take 1 teaspoon pure vanilla extract

Set one cake layer on a platter. Spread the mousse filling on top and cover with the second cake layer. You also can simply press them down when they're hot out of the oven, with a slightly smaller cake pan. It sounds strange, but it works pretty well, and is a great.

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Instructions to make Chocolate layer cake:
  1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completel
  3. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may slightly sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s norma
  4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  5. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1⁄4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.
  6. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
  7. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold it's shape when cutting.
  8. Cover leftover cake tightly and store in the refrigerator

You also can simply press them down when they're hot out of the oven, with a slightly smaller cake pan. It sounds strange, but it works pretty well, and is a great. Next, layer cheesecake and top with chocolate icing. Place second chocolate cake and ice with frosting on top and on the sides. Sprinkle almonds on sides or top.

So that’s going to wrap it up with this special food chocolate layer cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!