Double-Layer Chocolate Cake

Name: Double-Layer Chocolate Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 355 milliliters firmly packed brown sugar; 113 grams 1/2 cup butter, at room temperature; 177 milliliters Dutch-processed unsweetened cocoa; 3 larges eggs; 473 milliliters all-purpose flour; 237 milliliters milk; 0 teaspoons salt; 177 milliliters sour cream; 113 grams unsweetened chocolate, melted (see note); 1 teaspoon vanilla

You can never have too many dessert recipes, so give Double-Layer Chocolate Cake a try. This recipe makes 16 servings with 274 calories, 5g of protein, and 14g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. If you have baking powder, butter, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a bowl, with a mixer on medium speed, beat butter and brown sugar until blended. Beat in eggs.

Ingredients you will need

Brown Sugar

Butter

Egg

Equipment you will use

Blender

Bowl

Add melted chocolate and vanilla; beat until combined.

Ingredients you will need

Chocolate

Vanilla

In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In a small bowl, mix milk and sour cream.

Ingredients you will need

Baking Soda

Sour Cream

Cocoa Powder

All Purpose Flour

Milk

Salt

Equipment you will use

Bowl

Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition until incorporated (batter will be very thick). Scrape batter equally into two buttered and floured 9-inch round cake pans and spread level.

Ingredients you will need

Butter

Spread

All Purpose Flour

Milk

Bake in a 350 regular or convection oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before frosting.

Ingredients you will need

Frosting