Our Favourite Chocolate Layer Cake

march 08 200 Author: Canadian Living Credits: march 08 200

A favourite in the Test Kitchen, this cake is a classic that never goes out of style.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: March 2008

Ingredients

  • 1 cup butter softened
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup buttermilk
Chocolate Icing:
  • 1 1/2 cup butter softened
  • 1/2 cup whipping cream
  • 1 tablespoon vanilla
  • 3 cups icing sugar
  • 6 oz unsweetened chocolate chopped, melted and cooled

Method

Watch us cook! Our 3-minute video takes you into our test kitchen where we'll show you how to make Our Favourite Chocolate Layer Cake recipe >>

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.

Spoon into 2 greased then parchment paper–lined 9-inch (1.5 L) round metal cake pans. Bake in centre of 350°F (180°C) oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks. (Make-ahead: Wrap separately in plastic wrap and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut each cake horizontally into 2 layers.

Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in sugar, about 1 cup (250 mL) at a time. Beat in chocolate until fluffy.

Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate. Spread cut side with about  3/4 cup (175 mL) of the icing; cover with remaining half, cut side down. Spread top with another 3/4 cup (175 mL) of the icing. Repeat with remaining layers.

Spread remaining icing over side and top. Remove paper strips. (Make-ahead: Cover loosely and refrigerate for up to 2 days. Let come to room temperature before serving.)

Nutritional facts Per each of 20 servings: about

  • Sodium 296 mg
  • Protein 4 g
  • Calories 464.0
  • Total fat 31 g
  • Cholesterol 89 mg
  • Saturated fat 19 g
  • Total carbohydrate 47 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Our Favourite Chocolate Layer Cake

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