Three Layer Delicious Chocolate Cake
The cake is a lie! No its not, and Lisa brings us an awesome recipe to prove the cake is very real. Mmm delicious chocolate cake, in three layers of deliciousness! So even if you are afraid of baking, Lisa walks you through the process so that you can make a tasty culinary loot!
- 2½ Cups of All Purpose Flour
- 3 Cups of Sugar
- 1¼ Cups of Unsweetened Cocoa Powder
- 2¼ tsp Baking Soda
- 2¼ tsp Baking Powder
- ½ tsp Salt
- 3 Large Eggs
- ¾ Cup of Vegetable Oil
- 1½ Cups of Whole Milk
- 1 Tbsp Real Vanilla Extract
- 1½ Cups of Boiling Water
- 1 stick (8 Tbsp) Unsalted butter at room temperature
- ⅔ Cup Unsweetened Cocoa Powder
- 3 Cups Confectioner’s Sugar
- ⅓ Cup Whole Milk
- 2 tsp Real Vanilla Extract
- ¼ tsp salt
- Three 9 inch round cake pan
- Non Stick Cooking Spray
- Parchment Paper
- Electric Mixer
- 2 Large Bowls
- 2 Small Bowls
- 1 Pot (to boil water)
- Preheat oven to 350°.
- Grease three 9 inch round cake pans with butter or non-stick spray.
- Cut and trim parchment paper to fit into the bottom of the cake pans.
- In a large bowl, use an electric mixer on low to combine Flour, Sugar, Baking Soda, Baking Powder, and Salt. Add Eggs one at a time until well mixed.
- Next add Vegetable Oil, Milk, and Vanilla using medium speed and mix well.
- While you are mixing the ingredients in you can put the 1½ cups water in a pot and bring to a boil.
- In a small bowl combine Unsweetened Cocoa Powder with Boiling Water and mix until smooth.
- Once combined slowly add to other ingredients and mix well.
- Pour mixture into cake pans equally.
- Tap filled pans on counter top several times so any air bubbles in the batter rise up and pop.
- Bake for 30 minutes or until cake tester comes out clean.
- Set a timer to check them about 20 – 25 minutes into the baking process as all ovens cook differently.
- Let them cool completely and then remove from the pan.
Chocolate Butter-Cream Frosting
- Sift Confectioner’s Sugar, set aside in a small bowl.
- In a large bowl combine Unsweetened Cocoa Powder and Butter. Blend with a electric mixer for several minutes until smooth and well combined.
- Next add Confectioner’s Sugar, Milk, Vanilla, and Salt to the mixture combining on low to medium low speed until the frosting is light and fluffy.
A Few Tips About the Frosting
- Don’t use too much between each layer of cake or you may find yourself with not enough frosting to cover the outside. If you like a lot of frosting between each layer then double the frosting recipe.
- If your frosting is too thick you can add more milk while blending. If it’s too thin you can add more confectioner’s sugar to the mixture and blend. It’s very easy to adjust the frosting to the texture you like.
- This is a very versatile frosting that can be used on cupcakes as well!
You can contact Lisa on twitter @zerena_hoofs