Double-layer Chocolate Cake
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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READY IN: 55mins
SERVES: 12-16
YIELD: 2 9inch layers
UNITS: US
INGREDIENTS
Nutrition- 1⁄2
- 1 1⁄2cups firmly packed brown sugar
- 3large eggs
- 4ounces unsweetened chocolate, melted
- 1teaspoon vanilla
- 2cups all-purpose flour
- 3⁄4cup unsweetened dutch cocoa
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1⁄4teaspoon salt
- 1cup milk
- 3⁄4cup sour cream
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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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