Classic Chocolate Layer Cake

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Photo by Con Poulos
Classic Chocolate Layer Cake 3.9 585 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 1306 calories
    • Calories 767 calories from fat
    • Fat 86 g
    • Sat Fat 54 g
    • Cholesterol 213 mg
    • Sodium 435 mg
    • Protein 14 g
    • Carbohydrate 135 g
    • Sugar 100 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 61 mg

Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.

In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.

Ingredients

  1. Check 1 cup unsalted butter (2 sticks), cut into pieces, plus more for the pans
  2. Check 2 cups all-purpose flour, spooned and leveled
  3. Check 1½ cups granulated sugar
  4. Check ¾ cup unsweetened cocoa powder
  5. Check ½ cup dark brown sugar
  6. Check 1 teaspoon baking soda
  7. Check 1 teaspoon kosher salt
  8. Check 2 large eggs
  9. Check ½ cup sour cream
  10. Check 1 teaspoon pure vanilla extract
  11. Check Creamy Chocolate Frosting

Directions

  1. Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.
  3. In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.
  4. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.
  5. Transfer one of the cakes to a platter and spread with ¾ cup of the frosting. Top with the remaining cake and spread with the remaining frosting.

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