Dark Chocolate Layer Cake Recipes

DARK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
• For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack.
• Make the Dark Chocolate Buttercream (double the recipe).
• Now it's time to put your cake together!
• Frost the top of the first cake. Then layer the other half of the cake on top. Frost the outside of the cake.
• Use a decorating comb to smooth the outside edge and to make lines, if desired.
• Pipe stars using Wilton tip 1M on the top outer edge of the cake.
• Sprinkle mini chocolate chips over the top of the cake.

DARK CHOCOLATE LAYER CAKE

Steps:

• In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. , Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

DARK CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
• Bake in preheated oven for 25 to 30 minutes. Allow to cool.

ULTIMATE DARK CHOCOLATE CAKE

Steps:

• 1. Chocolate Cake Preheat the oven to 180°C/160 Fan/Gas 4. Grease and line 3 x 23cm/9 -inch round loose-bottomed sandwich tins with greaseproof paper. 2. Preheat the oven to 180°C/160 Fan/Gas 4. Grease and line 3 x 23cm/9 -inch round loose-bottomed sandwich tins with greaseproof paper. 3. In a medium bowl, sift the flour with the cocoa powder, bicarbonate of soda, baking powder and salt and set aside. 4. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugars with the butter on medium-high for about 1 minute until light and fluffy (you could do this by hand but it will take a little longer). 5. Reduce the speed to medium-low and pour in the melted chocolate in a slow and steady stream. Mix until combined. 6. Add the eggs, one at a time, and beat until just combined. Add the vanilla extract. 7. Add the dry flour mix into butter mixture in 3 parts, alternating with buttermilk in 2 parts, beating well between each addition. 8. Divide the batter evenly between the tins and smooth over the top. 9. Bake in the centre of the oven for 35-40 minutes or until a skewer inserted into the centre of cakes comes out clean. 10. Leave to cool in the tins for 10 minutes before removing from the tins and transferring to wire racks to finish cooling completely. 11. Individually cover each cake with cling film and chill in the refrigerator for at least 2 hours. 12. Meanwhile, to make the buttercream In the bowl of a stand mixer fitted with the paddle attachment, beat butter with icing sugar for about a minute on medium speed until combined. Reduce the speed to medium-low and stream in melted chocolate until combined. Add the vanilla and increase speed to medium-high and beat for 5 minutes until very light and fluffy (you could do this by hand but it will take much longer). 13. To assemble the cake: Remove the 3 cakes from the fridge and set onto a flat board. Trim (if needed) to ensure they are smooth and flat. 14. Place 1 round on a cake stand and spread with buttercream. Lay another cake round on top. Repeat spreading and layering before frosting the sides and top of the cake. Gently arrange chocolate curls in the centre of the cake and serve.

KITTENCAL'S BEST DEEP DARK CHOCOLATE LAYER CAKE

Steps:

• Set oven to 350 degrees F.
• Line bottoms of two buttered 9-inch round cake pans with parchment paper.
• In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
• Add in eggs, one at a time, beating well after each addition.
• Beat in vanilla and coffee granules.
• Sift together flour, cocoa, baking soda and salt in a bowl.
• Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.
• Divide batter between prepared pans.
• Bake for 30-35 minutes, or until cake tests done.
• Turn onto a rack and remove paper.
• Cool and frost.
• FOR FROSTING: Beat butter until creamy.
• Blend in cream and vanilla; beat until very smooth.
• Add the cocoa and icing sugar.
• Beat on high for 45 seconds.

CHOCOLATE LAYER CAKE WITH DARK CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350°F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
• In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour mix, cocoa powder, xanthan gum, sugar, baking soda, baking powder, and salt.
• Add the egg replacer, rice milk, canola oil, vanilla, and warm water and beat on medium-low speed until smooth, about 3 minutes, scraping down the sides of the bowl as necessary.
• Divide the batter evenly between the two pans.
• Bake in the center of the oven for about 45 minutes, rotating the pans halfway through. Bake until the cake is pulling away slightly from the sides of the pans and a skewer inserted into the center of the cake comes out clean.
• Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
• Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Dark Chocolate Frosting (or Vanilla Frosting, page 93, or Chocolate Buttercream Frosting, page 91). Once the frosting sets, store covered.
• Dark Chocolate Frosting
• Place the chocolate chips in a microwave-safe bowl. Melt in the microwave, stopping to stir every 30 seconds. It will take about 2 minutes to melt them. Stir until smooth, about 1 minute. Let cool to room temperature.
• Combine the cocoa powder and boiling water in a small bowl, stirring until smooth and the cocoa has dissolved completely.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, confectioners' sugar, salt, and rice milk, beating on medium speed for about 3 minutes, or until light and fluffy.
• Add the melted chocolate and beat on low speed for 2 minutes, scraping down the sides of the bowl as necessary. Add the cocoa mixture, and beat for about 1 more minute, or until combined.