12 Layer Chocolate Cake Recipes

12-LAYER CHOCOLATE CAKE

Steps:

• Preheat the oven to 375 degrees. Butter four 9-inch cake pans and line the bottoms with waxed paper, then butter the paper. Flour the pans.
• Preheat the oven to 375 degrees. Butter four 9-inch cake pans and line the bottoms with waxed paper, then butter the paper. Flour the pans.
• Sift together the flour, baking powder, and salt in a medium bowl. To the butter and egg mixture, gradually add the flour mixture and milk, alternating between them. Continue to scrape down the sides of the bowl. Once the flour and milk are incorporated, add the vanilla extract.
• Add 1 cup of batter to each prepared pan and bake 10 to 12 minutes, or until light brown. Remove the layers from the pans and cool on a wire rack, placing the paper side down. Wash the pans. Butter and flour the pans again for the next batch of cakes. Repeat the process until 12 layers are baked.
• When all the layers have cooled, make the icing. Combine the sugar, cocoa, butter, and evaporated milk in a large saucepan. Bring to a rolling boil, then reduce heat and cool 2 minutes until the icing is thin but spreadable. (This icing becomes thicker as it cools.) Add the vanilla extract.
• Remove the waxed paper from each layer. Place one layer of cake on a wire rack and spread with icing. (For easier cleanup, assemble the cake over an edged sheet pan to collect runoff icing.) Add the next layer and ice it. Continue adding and icing layers, then pour remaining icing over the top. Icing that drips down can be used to cover the sides. Garnish with pecan halves, if desired.

TWELVE INCH CHOCOLATE CAKE

Steps:

• Boil water, measure then add cocoa powder.
• Whisk until smooth.
• Allow to cool to room temperature Preheat oven to 350 degrees.
• Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
• Prepare your magic cake strips if using.
• In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.
• Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend.
• Add the butter and remaining cocoa mixture.
• Mix on low speed until the dry ingredients are moistened.
• Beat for 90 seconds at medium speed to develop cake structure.
• Stop mixer, scrape down the sides.
• Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition.
• Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand.
• Pour the batter in the prepared pans and smooth surface.
• Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
• (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
• Reinvert cakes so that tops are right side up.
• Cool to room temperature and wrap tightly with plastic wrap.