Classic Chocolate Cake

Is there anything tastier than a slice of classic chocolate cake? Nothing fancy, no hidden tricks, just a perfect dessert that never goes out of style! I didn’t think so! This cake has 4 layers of chocolate cake layered with chocolate buttercream icing. It’s rich, moist and makes the perfect cake to end any meal!

Around here, this cake is a favourite in our household and in particular for my Dad. It seems to make many birthday cake appearances for him. But he doesn’t seem to mind!

We spent the weekend up at the lake celebrating my Dad’s birthday and getting the cottage winterized; putting away all the summer toys and packing up the outdoor furniture. I think I’m the only one in the family who actually likes doing this. I love bundling up in a warm sweater and working outside in the cool air, hiking and most of all having the entire family together. This particular weekend is usually the only time of the year that we can actually get all my brothers and their families under the same roof at the same time. How times have changed since my brothers have had children and have become fathers themselves. I love how we all have a place to come together to share traditions and to create new ones.

Ingredients

• All-purpose flour
• Unsalted butter
• Granulated sugar & icing sugar
• Eggs
• Cocoa powder
• Extra strong brewed coffee
• Dark chocolate (good quality chocolate)
• Sour milk (or buttermilk)
• Whipping cream (or milk)
• Baking powder & baking soda
• Pure vanilla extract
• Salt

Tips on How To Build a Layered Cake

If you are trying to build a layered cake that is fresh and hot from the oven you will be sadly disappointed with the results. It’s very difficult to work with a hot, freshly baked cake. So, when it comes to building a layered cake there are a few tricks that will go a long way. 

1. First, use 2 cake pans the same size (better yet if you have 4 pans). This will help with even baking and ensuring the cakes stay moist.
2. Second, once the cakes come out of the oven place them directly in the freezer (right in the pans). This helps with crumb control, will make it easier to cut your cakes in half to create four layers and will be easier to stack and ice your cake. 
3. Stack and ice your cake right on your cake stand or on a cake board. Whatever you make your cake on that will become its home as you won’t be able to move it once it’s all done. I like to use my revolving cake stand with a cake board then I transfer the cake wherever I like.
4. When cutting the cake layers in half, use a large bread or serrated knife (longer than the cake). Cut around all the edges first before slicing all the way through.
5. When it comes to icing the cake use a pastry brush to brush off extra crumbs as you work. This will help with keeping crumbs out of your icing. And if your cake layers are frozen you’ll have fewer crumbs to begin with.
6. For each layer drop a large amount of icing in the middle of the cake and using your offset spatula push the icing right to the edges so the icing is falling off. This will make icing the sides of the cake easy as you now have lots of icing waiting to be spread. Don’t be shy on the icing!!
7. The best tool for icing a cake is a small offset spatula. Don’t try and be perfect, make large swirl patterns throughout to give a rustic feel.

Extra Notes

• If you have any extra icing, you can easily freeze it and use it for other desserts like, cookies, etc. Freeze icing in an airtight container and make sure to label the icing.
• If you want to make a 2 layered cake instead of 4 layers make sure to half the icing recipe or else you will have a lot of extra icing (enough for another cake)!

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