Decadent Double-Layer Chocolate Cake
Indulge in the rich flavors of our Decadent Double-Layer Chocolate Cake! This delightful cake features two perfectly flat, moist layers made from scratch, providing a sophisticated balance of chocolate and sweetness. Its firm texture makes it a versatile choice for a variety of delicious fillings and frostings, making it perfect for any occasion—from birthdays and anniversaries to casual gatherings. With a hint of sour cream for added moistureand a chocolate melt technique that ensures smoothness in every bite, this cake will be the star of your dessert table. Whether adorned with fresh berries, creamy frosting, or enjoyed on its own, this cake is sure to impress friends and family alike!
N/A
Servings
300
Calories
12
Ingredients
Ingredients
butter
1/2 cup (at room temperature)
brown sugar
1 1/2 cups (firmly packed)
eggs
3 large
unsweetened chocolate
4 ounces (melted)
vanilla extract
1 teaspoon
all-purpose flour
2 cups
unsweetened Dutch cocoa
3/4 cup
baking powder
1 teaspoon
baking soda
1 teaspoon
salt
1/4 teaspoon
milk
1 cup
sour cream
3/4 cup
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes release easily.
2
In a mixing bowl, cream together the room temperature butter and firmly packed brown sugar using an electric mixer at medium speed until the mixture is smooth and well combined.
3
Add the large eggs, one at a time, beating well after each addition to incorporate them fully into the mixture.
4
Combine the melted unsweetened chocolate and vanilla extract into the butter and egg mixture, mixing until thoroughly combined and smooth.
5
In a separate bowl, whisk together the all-purpose flour, unsweetened Dutch cocoa, baking powder, baking soda, and salt until evenly sourced.
6
In another small bowl, mix together the milk and sour cream until well blended.
7
Gradually incorporate the flour mixture and milk mixture into the butter mixture, adding about one third of each at a time. Beat well after each addition until everything is smoothly combined. Note that the batter will be very thick.
8
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for an even bake.
9
Bake in the preheated oven for 25 to 30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
10
Allow the cakes to cool in the pans for about 10 minutes, then carefully invert them onto wire racks. Remove the pans and let the cakes cool completely before frosting.
Nutrition Information
14g
Fat
31g
Carbs
4g
Protein
25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the recommended oven temperature for this chocolate cake?
The oven should be preheated to 350°F (175°C) before baking.
What size cake pans are required for this recipe?
This recipe requires two 9-inch round cake pans.
How should I prepare the cake pans?
Grease and flour the pans to ensure the cakes release easily after baking.
What temperature should the butter be before starting?
The butter should be at room temperature for proper creaming.
How should the brown sugar be measured?
The 1 1/2 cups of brown sugar should be firmly packed into the measuring cup.
How many eggs are needed for this cake?
The recipe calls for 3 large eggs, added one at a time.
What type of chocolate is used in the batter?
The recipe uses 4 ounces of melted unsweetened chocolate and 3/4 cup of unsweetened Dutch cocoa.
Why is sour cream included in the recipe?
Sour cream is added to provide extra moisture and a rich texture to the cake.
What is the consistency of the cake batter?
The batter will be very thick once the flour and milk mixtures are incorporated.
How long should the cake bake?
Bake the cakes for 25 to 30 minutes in the preheated oven.
How do I test if the cake is done?
Insert a wooden skewer or toothpick into the center; if it comes out clean, the cake is ready.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for about 10 minutes before inverting them.
Where should the cakes finish cooling?
The cakes should be inverted onto wire racks to cool completely before frosting.
How many calories are in a serving of this cake?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 14 grams of fat per serving.
How many carbohydrates are in one serving?
There are 31 grams of carbohydrates per serving.
What is the sugar content of this cake?
One serving contains 25 grams of sugar.
How much protein is in each serving?
There are 4 grams of protein per serving.
What type of flour is recommended?
All-purpose flour is used for this recipe.
Can I use regular cocoa instead of Dutch cocoa?
The recipe specifies unsweetened Dutch cocoa for its specific flavor profile and reaction with the leavening agents.
How should I add the dry and wet ingredients during mixing?
Gradually incorporate about one-third of the flour mixture and one-third of the milk mixture at a time, beating well between additions.
What texture can I expect from this cake?
The cake has a firm yet moist texture, making it perfect for holding various fillings and frostings.
Is this cake suitable for special occasions?
Yes, it is ideal for birthdays, anniversaries, and casual gatherings.
What are some suggested toppings for this cake?
It can be adorned with fresh berries, creamy frosting, or enjoyed on its own.
Does this recipe include salt?
Yes, it uses 1/4 teaspoon of salt to balance the sweetness.
How much vanilla extract is needed?
The recipe requires 1 teaspoon of vanilla extract.
Which leavening agents are used?
The recipe uses 1 teaspoon of baking powder and 1 teaspoon of baking soda.
What speed should the electric mixer be set to for creaming?
The butter and brown sugar should be creamed at medium speed.
How much milk is required?
The recipe calls for 1 cup of milk.
Are the cake layers flat?
Yes, the recipe is designed to produce two perfectly flat, moist layers.