The Best Chocolate Layer Cake

You are going to love this Chocolate Layer Cake because it is moist, chocolatey, and uses everyday ingredients you probably already have. Frost with my Chocolate Buttercream Frosting recipe for the ultimate chocolate cake experience. Add a scoop of vanilla ice cream for an amazing decadent dessert!

I hope everyone had a lovely mother’s day on Sunday and happy belated mothers day to all you deserving mothers out there! I know I had a fantastic day and got spoiled by my son and husband.

We had a Mother’s day tea and dessert night at our church and I made the best chocolate layer cake for the event. This decadent cake is moist and full of chocolate flavour. This recipe came from my auntie Betty and has been the go to cake to make for every birthday and family get together. I have to say my mom makes it the best but I think I am getting close. She would always judge the cake by how heavy it is. The heavier the better she says.

This cake is definitely our favourite chocolate cake, and after making it for yourself, you’ll probably be saying the same thing!

You can keep the cake simple with just a simple spread of frosting on top and between the layers, or you can go a step further and add some fresh berries to the top for garnish, or even pretty buttercream designs if you have a cake decorator. I added a few real flowers to the top for decoration only, we of course took them off once we were ready to eat the cake.

Ingredients

Each ingredient serves an important purpose, so for best results do not make any substitutions.

• Butter or margarine: adds moisture.
• Brown Sugar: adds sweetness.
• Eggs: Contributes to the structure of the cake.
• Vanilla Extract: adds flavour.
• Soured Milk: In combination with the baking soda, it acts as a leavening agent.
• Baking Soda: to help the cake rise.
• All-purpose flour: builds the structure for the cake.
• Cocoa: Adds the chocolatey flavour
• Boiling Water: By mixing the cocoa in the boiling hot water, it helps break up the lumps, but also enhances the flavour of the cocoa. Also, the liquid gives the cake batter a perfect balance of wet and dry ingredients.

How to Make the Best Chocolate Layer Cake

This recipe uses basic baking ingredients every home baker should already have.

Start by creaming together 1/2 cup margarine or butter, and 2 cups packed brown sugar. Add 2 eggs one at a time and 1 teaspoon vanilla extract. Blend until smooth.

Then mix together 1 cup of soured milk* with 1 teaspoon of baking soda. Add this alternatively with 2 cups of all-purpose flour. Mix together 1/2 cup sifted cocoa powder and 1/2 cup of boiling water. Add to the above mixture, and mix just until blended.

Pour evenly into 2 round 8 or 9 inch round cake pans greased and floured. To make sure the cakes don’t stick to the pan you can use parchment paper on the bottom instead of flour. Give them a good tap so that any bubbles that may be hiding rise to the surface. You can also make smaller but more layers by dividing the cake layers into three or four 8 or 9 inch round cake pans.

Bake in 325° F oven for 25-40 minutes or until a toothpick inserted in the centre comes out clean. Let cool in pans for about 20 minutes, then turn out cakes and let cool completely on wire racks. Hint: Cover the pan with a plate before flipping over for easy removal.

This recipe can also be used to make a 9×13 inch cake or cupcakes. For cupcakes reduce the baking time to 14-19 minutes.

*To make soured milk add a tablespoon of either lemon juice or white vinegar to a liquid measure cup. Add milk until it reaches 1 cup. Stir and let sit for 5 minutes. 

Frosting

Frost the cake with my Chocolate buttercream or your own favourite frosting once it is completely cooled. I recommend using a cake board so you can easily transfer your cake. If you are frugal like me you can make your own by cutting out a piece of cardboard to fit your cake and then wrap with aluminum foil.

Tidbit: You can place your cake layers in the fridge by wrapping in plastic wrap. Let them cool for a couple of hours or overnight before frosting to make it easier to spread the frosting.

How to Frost a Layer Cake

The first step to frosting a layer cake is to put a good portion of the frosting in the centre of one of the cakes and spread right to the outside edge.

Place your next layer of chocolate cake on top and put another big portion of frosting on the top. Spread it right to the outside edge.

Lastly you can frost the sides. The simplest technique for a gorgeous cake is to make swirls and swishes with your knife or spatula as you spread the frosting.

You can leave as is or add a few decorations as you desire. I put some shaved dark chocolate on the top of mine as you can see here. If you wish to do the same all you have to do is shave a chocolate bar with a vegetable peeler. To make formed curls you can place the chocolate in the microwave for 30 seconds on high before peeling. Or simply place the chocolate bar in the cooling oven until warm but not melted just to soften up a bit.

And there you have it, a basic old-fashioned chocolate cake. Make this for yourself and you will be pleased you did, and everyone else eating it for that matter.

Did you make this recipe?

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