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
MethodWatch 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
- Iron 11.0
- Folate 14.0
- Calcium 5.0
- Vitamin A 23.0