Double-layer Chocolate Cake

Double-layer Chocolate Cake created by SharleneW

Another no-fail made-from-scratch recipe from Sunset. A nice, firm cake that makes two perfectly flat two-inch layers that are not too sweet. A perfect cake for a variety of fillings and frostings. Note: To melt chocolate, break it into small pieces and place in a small microwave-safe bowl; cook in microwave at half power, stirring occasionally, until smooth, 2 to 3 minutes. (Watch it closely, stirring occasionally and heat until just melted).

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

directions

  • Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
  • In mixing bowl at medium speed, beat butter and brown sugar until blended.
  • Beat in eggs.
  • Add melted chocolate and vanilla; beat until combined.
  • In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt.
  • In another small bowl, mix milk and sour cream.
  • Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition.
  • (Batter will be very thick).
  • Spread batter evenly into cake pans.
  • Bake in 350 degree oven until a wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
  • Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans.
  • Cool completely before frosting.
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@SharleneW
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@SharleneW
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"Another no-fail made-from-scratch recipe from Sunset. A nice, firm cake that makes two perfectly flat two-inch layers that are not too sweet. A perfect cake for a variety of fillings and frostings. Note: To melt chocolate, break it into small pieces and place in a small microwave-safe bowl; cook in microwave at half power, stirring occasionally, until smooth, 2 to 3 minutes. (Watch it closely, stirring occasionally and heat until just melted)."
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  1. Vesper
    Pretty good, but for my sister and me we prefer a sweeter cake. We're probably going to use semi-sweet chocolate instead of unsweetened and probably more milk and sour cream to give the cake more moisture. It was a little dry.. but overall a good firm cake. :)
    Reply
  2. Vesper
    Pretty good, but for my sister and me we prefer a sweeter cake. We're probably going to use semi-sweet chocolate instead of unsweetened and probably more milk and sour cream to give the cake more moisture. It was a little dry.. but overall a good firm cake. :)
    Reply
  3. Vesper
    Double-layer Chocolate Cake Created by Vesper
    Reply
  4. Nikkal
    delicious flavour, good chocolate balance, nice and moist. And surprisingly flat, level layers. I baked it at 325F a bit longer to avoid crowning, but I suspect I could have skipped that step. A new favourite.
    Reply
  5. BestTeenChef
    This was great!!!! Had a very good chocolate flavor!!I iced it with My Favorite Decorator Cake Icing Recipe #143012 and filled it with whipped cream. My cake baked for 30 minutes so the timing was right. Thanks for the recipe Sharlene~W! !
    Reply
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