- make this recipe
- user reviews (4)
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3
eggs
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2
cups all-purpose flour
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3/4
cup unsweetened cocoa powder
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1
teaspoon baking soda
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3/4
teaspoon baking powder
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3/4
cup butter, softened
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2
cups sugar
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2
teaspoons vanilla
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1 1/2
cups milk
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3
ounces dark or bittersweet chocolate, grated
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1
recipe Chocolate Cream Cheese Frosting or Vanilla Sour Cream Frosting (recipe below)
1. Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease three 8x1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt; set aside.
2. Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; 2 minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Beat on medium to high 20 seconds more. Stir in grated chocolate. Divide batter among prepared pans.
3. Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on wire racks.
4. Frost with desired frosting. Store, covered, in refrigerator. Makes 16 servings.
- Tip *If you don't have three 8-inch pans, keep 1/3 of the batter refrigerated while baking the first two layers.
- Tip **To avoid crumbs in your frosting, brush cake layers with a pastry brush. After stacking cake layers, spread the sides of the cake with a thin coat of frosting. Let stand several minutes before frosting cake.
Yield: 4 cups
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1/2
cup butter, softened
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2
3 ounce package cream cheese, softened
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5
ounces unsweetened chocolate, melted and cooled
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2
teaspoons vanilla
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6 1/2
cups powdered sugar
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1/4
cup milk
In large mixing bowl beat butter and cream cheese. Add unsweetened chocolate and vanilla; beat until blended. Gradually beat in 3 cups of the powdered sugar and milk. Beat in remaining powdered sugar to make a spreading consistency. Makes 4 cups.
- Servings Per Recipe 16,
- Calories 605,
- Protein (gm) 7,
- Carbohydrate (gm) 92,
- Fat, total (gm) 26,
- Cholesterol (mg) 92,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 334,
- Starch () 2,
- Other Carb () 2,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: about 4-1/2 cups
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3/4
cup butter, softened
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3/4
cup sour cream
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1 1/2
teaspoons vanilla
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8
cups powdered sugar
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Buttermilk or milk
In large mixing bowl combine butter, sour cream, and vanilla. Beat with electric mixer on medium for 30 seconds. Gradually beat in powdered sugar. Thin with buttermilk or milk to desired consistency. Makes about 4-1/2 cups.
- Servings Per Recipe 16,
- Calories 605,
- Protein (gm) 7,
- Carbohydrate (gm) 92,
- Fat, total (gm) 26,
- Cholesterol (mg) 92,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 334,
- Starch () 2,
- Other Carb () 2,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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i'D LIKE TO KNOW HOW BIG IS THE PAN?
3/2/2012 04:10:36 AM Report AbuseAs I noted in the review for the Classic Vanilla Cake (same article in BHG Feb 2011), I never had much luck in making from-scratch cakes until I made these recipes. This chocolate cake turned out perfectly and was so delicious. No more mixes for me, from now on! By the way, both the chocolate and vanilla cake recipes can be easily cut down by 2/3 (making 1/3 recipe each) and made 18 delicious marble cupcakes. Bake for about 22 minutes.
4/8/2011 08:10:07 PM Report AbuseThis was my first attempt at making a homemade cake, and it went very well. Unfortunately, or fortunately this cake was so rich that only a sliver can be eaten at a time. Wow was it good though!!!!!
2/15/2011 08:42:46 AM Report AbuseI followed this recipe exactly, and my cake came out dry (and I only baked for 25 minutes). Maybe my oven temp is off. The flavors were wonderfully chocolaty though. I thought the frosting was thick and labor-intensive to mix. It did not spread smoothly either. Perhaps I should have added a little more milk and it would have been silkier. It was very thick and dense but had a nice flavor. All in all, I would probably try this recipe again with some modifications.
2/13/2011 07:50:06 AM Report Abuse