Dark Chocolate Layer Cake
Dark Chocolate Layer Cake is one of our favorite cakes. This cake features three layers of chocolate cake and a satiny and rich chocolate glaze. I love this cake for several reasons. First of all, I like that this cake is fairly easy to make. I particularly like that the glaze just gets stirred together. I’d say this cake is just a little more work than a cake mix is. Secondly, I like that this cake is fairly quick to make. The whole thing can be stirred together in thirty minutes. And, lastly, we all love the rich chocolate flavor in this cake.
The Equipment I Used
- A Food Scale- For perfect baking results every time, please weigh your flour and sugar.
- Cake Pans- You’ll need 3 nine-inch non-stick round cake pans.
- Parchment Paper- Line your pans with rounds of parchment paper.
- An Electric Mixer- You’ll need this to mix up the cake.
The Ingredients Needed for Dark Chocolate Layer Cake
- Baking Spray- You’ll need a good baking spray so your cake doesn’t stick to the pan.
- Unsweetened Chocolate- Be sure to use unsweetened chocolate for the cake.
- All Purpose Flour- Use all-purpose flour, preferably unbleached. I use King Arthur flour.
- Butter- I used Kerry Gold Irish butter, which I highly recommend.
- Coffee- Use brewed espresso. This cuts some of the sweetness of the sugar.
- Cream- Use heavy cream for the glaze.
- Bittersweet Chocolate- I used Giradelli bittersweet chocolate chips for the glaze.
How I Made my Cake and Frosting
- First, I made my glaze, so it could cool and thicken. Actually, I made this the day before. I just let it sit out for a few hours before frosting my cake.
- Next, I made the cake layers. It’s important to not overmix the batter.
- Finally, I frosted the cake and served it with fresh fruit.
If you like chocolate, you need to try this decadent and delicious Dark Chocolate Layer Cake .
Dark Chocolate Layer Cake
A 3-layer 6-inch dark chocolate cake topped and filled with a rich chocolate glaze.
Equipment
- 3 6-inch cake pans
- electric mixer
Ingredients
- 1½ cups all-purpose flour (120g)
- ½ tsp. baking soda
- ¼ tsp. salt
- 8 tbsp. unsalted butter, softened (112g)
- 1 cup granulated sugar (150)
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
- 3 ounces unsweetened chocolate, melted and cooled
- ½ cup cooled brewed espresso
- ⅔ cup bittersweet chocolate chips
For the Chocolate Glaze:
- ½ cup heavy cream
- 4 ounces bittersweet chocolate, chopped
Instructions
- Preheat the oven to 350 degrees. Spray three six inch round cake pans with baking spray. Line with parchment rounds and spray again.
- In a bowl, sift together the flour, salt, and baking soda. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed for two minutes, until it is creamy. Then, add the sugar and beat four minutes until fluffy. Then, add the beaten eggs, one at a time, and blend until just combined. Then, add the vanilla extract and unsweetened chocolate and stir until just combined. Scrape down the sides of the bowl as needed. Then, add the flour and espresso in 5 parts, starting and ending with the flour, and beat on low until just combined. Stir in the chocolate chips.
- Bake the cakes for 22 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the pans cool on a rack for ten minutes, and then remove them from the pans. Let them cool completely on the racks.
- For the Chocolate Glaze: Place the chocolate in a small bowl. In a small pot bring the cream to a boil. Pour the hot cream over the chocolate and stir until the chocolate melts. Let the glaze cool and firm up.
- Spread glaze all over the cake, between the layer and on top. Use as much or little glaze as you like.
Nutrition
Calories: 375kcal
Tried this recipe?Let us know how it was!
