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Chocolate Layer Cake


  • 2 cups (240 grams) all-purpose flour

  • 2 tsp baking powder

  • 2 tsp baking soda

  • 1 tsp salt

  • 2 cups (400 grams) granulated sugar

  • 4 ounces unsweetened chocolate

  • 6 tbsp butter

  • 1 tsp vanilla extract

  • 2 eggs


  1. Preheat oven to 350ºF. Spray with floured baking spray two 8" round cake pans. Line bottoms with wax paper.

  2. In medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

  3. In medium saucepan, combine sugar with 2 cups of water. Bring to boil over high heat and stir until sugar dissolves, then pour into your electric mixing bowl. Add chocolate and butter to sugar mixture and let sit, stirring occasionally, until everything is melted and mixed together. Let cook slightly, then add vanilla.

  4. Using the paddle attachment, beat eggs into chocolate mixture at medium speed until combined. Add the dry ingredients and beat until smooth.

  5. Divide batter evenly between prepared pans and bake for 25 minutes, or until a cake tester comes out clean.

  6. Cool cakes in their pans for 25 minutes, then invert onto a rack to cool completely.

  7. Set one cake, right-side up, on a serving platter. Using metal spatula, spread one-third of desired frosting evenly over cake. Top with second cake and frost the top and sides with remaining frosting. If it's warm in your house, or cake is sliding around, put cake in the fridge to set everything together for about an hour, then frost.


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