Tested till perfect The Ultimate Chocolate Layer Cake
The Ultimate Chocolate Layer Cake
Photography by Jeff Coulson

The Ultimate Chocolate Layer Cake

If the stomach is indeed the way to a loved one's heart, then this ultra-decadent chocolate cake is sure to seal the deal. Just as easy and versatile as a cake mix— but way more moist and delicious—it's a recipe you'll want to make again and again.
Cost: $1.45/serving

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: February 2014

Recipe4 out of 5 based on 58 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 2-1/2 hours
  • Portion size 12 to 16 servings

Ingredients

  • 3 cups 3cupsall-purpose flour
  • 2 cups 2cupsgranulated sugar
  • 2/3 cup 2/3cupcocoa powder
  • 2 tsp 2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 2 cups 2cupscooled brewed coffee, or water
  • 1 cup 1cupvegetable oil
  • 2 tsp 2tspvanilla
  • 3 tbsp 3tbspcider vinegar
  • 2 batches Buttery Chocolate Icing
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Grease two 9-inch (1.5 L) round cake pans; line bottoms with parchment paper. Set aside.

In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Divide between prepared pans. Bake in 350 F (180 C) oven until cake tester inserted in centres comes out clean, 25 to 30 minutes.

Let cool in pans on racks for 10 minutes. Invert onto racks; peel off paper. Let cool completely.

Make-ahead: Store in airtight container for up to 24 hours.

Cut each cake in half horizontally to make four layers. Place one layer, cut side up, on cake plate; slide strips of waxed paper between cake and plate. Spread about 3/4 cup of the icing over cut side; top with second layer, cut side down. Spread about 3/4 cup of the remaining icing over top of stack. Repeat with remaining layers, omitting icing on top of stack. Using large offset palette knife, spread about 1 cup of the remaining icing all over cake to seal in crumbs; refrigerate until firm, 30 minutes.

Using large offset palette knife, spread remaining icing all over cake, smoothing sides and top. Run tip of palette knife back and forth loosely across top to form gentle ripples, if desired.

Make-ahead: Refrigerate until firm, about 1 hour. Cover loosely with plastic wrap and refrigerate for up to 24 hours.

Change it Up - The Ultimate Chocolate Cupcakes: Divide batter among 24 paper-lined muffin cups. Bake until cake tester inserted in centres comes out clean, 18 to 20 minutes. Transfer cupcakes to rack; let cool completely. Top with 1 batch Buttery Chocolate Icing

Change it Up: The Ultimate Chocolate Slab Cake: Grease 13- x 9-inch (3.5 L) cake pan; line bottom with parchment paper. Set aside. Prepare batter as directed; scrape into prepared pan. Bake until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack; peel off paper. Let cool completely. Invert onto cake plate; top with 1 batch Buttery Chocolate Icing.

Nutritional Information per each of 16 servings: about

cal 760 pro 6g total fat 48g sat. fat 23g
carb 86g dietary fibre 4g sugar 62g chol 73mg
sodium 242mg potassium 263mg

RDI%

calcium 3 iron 30 vit A 24 folate 19
This recipe is featured on Valentine's Day special: Gifts, recipes, crafts, style tips and date ideas for lasting memories and Enjoy a budget-friendly kitchen
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