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Chocolate Layer Cake

Chocolate Layer Cake, rich chocolate cake with chocolate frosting, the classic! 
Course Baked Good, Dessert, sweet
Cuisine Traditional
Keyword cake, chocolate, chocolate cake, chocolate layer cake
Prep Time 1 hour
Cook Time 25 minutes
Cake Cooling Time 1 hour
Total Time 1 hour 25 minutes
Servings 16 servings
Calories 828kcal
Author Dana at ThisSillyGirlsKitchen.com

Ingredients

Chocolate Cake

  • 3/4 cup cocoa powder I use special dark
  • 1 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs room temp
  • 1/2 cup unsalted butter melted and cooled
  • 8 ounces cream cheese softened
  • 2 teaspoons vanilla extract
  • 1/2 cup hot water hottest tap water setting is fine
  • 1/2 cup semi-sweet chocolate chips

Whipped Chocolate Frosting

  • 2 1/4 cups unsalted butter softened
  • 6 cups powdered sugar
  • 3/4 cup cocoa powder I used special dark
  • 8 tablespoons heavy whipping cream
  • 1 1/2 teaspoon vanilla extract
  • 12 ounces semi-sweet chocolate chips melted

Instructions

Chocolate Cake

  • Preheat the oven to 350 degrees. Grease two 9-inch round cake pans. Line the bottoms of the pans with parchment paper. Set aside.
  • Into the bowl of a stand mixer, sift together the cocoa powder and cake flour. Add to the bowl the sugar, baking soda, and salt. Stir to combine everything with the paddle attachment. Add the eggs, butter, cream cheese, and vanilla into the bowl until combined. Scrape the sides of the bowl as needed. 
  • Take the bowl off the mixer. Stir in the water and chocolate chips by hand until smooth. Divide the batter evenly between the two cake pans. Bake for 20-23 minutes until a toothpick inserted into the center comes out clean. A few crumbs are okay, but any wet batter means it needs to bake longer.
  • Place on wire rack to cool for 15 minutes in the pans. Take out cakes and let cool completely on the wire rack, at least one hour. 

Whipped Chocolate Frosting

  • In the bottom of a stand mixer bowl or large bowl with an electric hand mixer, cream the butter until smooth. Whisk together the cocoa powder and powdered sugar in a separate bowl, slowly add the mixture into the butter a little at a time until incorporated. Scrape the sides of the bowl as needed.
  • Slowly add the heavy cream one tablespoon at a time so it doesn't splatter. Add the vanilla and whip on medium speed for 3 minutes until light and fluffy. Stir in the melted chocolate until combined.

Cake Assembly

  • On the decorating surface of your choice (a plate, or a cake board), add about a tablespoon dollop of frosting on the center. Place one of the chocolate layer cakes top side up. Add 1/3 of the frosting and smooth over with a spatula. 
  • Add the second cake layer, top side down so the top will be level. Add a thin crumb coat all over the cake with the spatula. Pay attention to the sides where the cake comes together if there is a gap fill it in completely so the cake is even all over. Place in fridge for 30 minutes to set.
  • Add another thicker layer of frosting to the cake, decorate as desired, cut, and enjoy!

Nutrition

Calories: 828kcal | Carbohydrates: 91g | Protein: 6g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 131mg | Sodium: 170mg | Potassium: 327mg | Fiber: 5g | Sugar: 73g | Vitamin A: 26.3% | Calcium: 6% | Iron: 17.2%