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Classic Chocolate Cake

Classic 4 layer Chocolate Cake
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5 from 5 reviews

This chocolate cake is rich, chocolatey and moist. It’s a classic dessert that never goes out of style and is the perfect ending for any meal.

Ingredients

Units Scale
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sour milk (Add 1 tablespoon of lemon juice to 2% milk, let rest 5 minutes for milk to curdle/sour)
  • 1/2 cup extra strong brewed coffee, cooled

Instructions

  1. Preheat oven to 350ËšF. Line two 8-9 inch baking pans with parchment paper and grease the sides of the pan. Set aside.
  2. In a mixer cream butter and sugar together until light and fluffy. Add eggs, one at a time and beat until well incorporated. Add vanilla.
  3. In a separate bowl, mix together flour, cocoa, baking powder, baking soda and salt.
  4. Add dry ingredients to butter mixture, alternating with milk and coffee, making 3 additions of dry and 2 of milk. Mix until incorporated (don’t overmix).
  5. Divide batter in half and pour into prepared baking pans. Place in the middle of the oven and bake for 30-35 minutes. Let cool on a cooling rack.
  6. Make chocolate icing while cakes cool (see recipe below).
  7. Once cake is cool you can ice your cake. You can either do 2 layers or 4. For 4 layers, cut each chocolate cake in half, trying your best to keep an even cut all the way through. Note: if doing 2 layers cut the chocolate icing recipe in half.
  8. On a cake stand put a little dollop of icing, place your first layer on top and press down. This will create a seal so your cake doesn’t slide around while you ice it.
  9. Add approx. 1/2 cup of icing on your first layer of cake and smooth out. Add your next layer of cake and repeat with icing until all your layers are stacked and iced. Next ice your top and sides.

Notes

I always build and ice my cakes with (partially) frozen cake layers. This makes it easy to handle the cakes without them breaking and you won’t get as many crumbs in your icing. Just pop your cake layers in the freezer and pull them out when you are ready to ice. See more tips in the blog post.

If building a two layered cake, make sure to cut the icing recipe in half.

Nutrition

Find it online: https://bakingforfriends.com/classic-chocolate-cake/

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