Mile-High Chocolate Cake

Name: Mile-High Chocolate Cake
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 teaspoons baking soda; 651 milliliters sifted cake flour (not self-rising; sift before measuring); 113 grams fine-quality unsweetened chocolate, finely chopped; 4 larges eggs, at room temperature 30 minutes; 6 Tbsps all-purpose flour; 237 milliliters granulated sugar; 237 milliliters packed light brown sugar; 1 teaspoons salt; 473 milliliters sour cream; 237 milliliters sugar; 680 grams sticks unsalted butter, at room temperature; 6 Tbsps unsweetened cocoa powder (not Dutch-process); 1 Tbsp pure vanilla extract; 355 milliliters whole milk

You can never have too many dessert recipes, so give Mile-High Chocolate Cake a try. This recipe serves 12. One portion of this dish contains about 8g of protein, 57g of fat, and a total of 845 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 5 hours. If you have baking powder, butter, eggs, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Oven

Melt chocolate with butter, then cool.

Ingredients you will need

Chocolate

Butter

Sift together flour, cocoa powder, baking soda, baking powder, and salt.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Salt

Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated.

Ingredients you will need

Sour Cream

Chocolate

Vanilla

All Purpose Flour

Egg

Equipment you will use

Hand Mixer

Bowl

Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.

Ingredients you will need

Spread

Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.

Equipment you will use

Oven

Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.

Equipment you will use

Knife

Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Sugar

Milk

Salt

Equipment you will use

Whisk

Sauce Pan

Remove from heat and whisk in chocolate and vanilla until smooth.

Ingredients you will need

Chocolate

Vanilla

Equipment you will use

Whisk

Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.

Equipment you will use

Baking Paper

Bowl

Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.

Ingredients you will need

Chocolate

Frosting

Butter

Equipment you will use

Hand Mixer

Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.

Ingredients you will need

Frosting

Spread

Equipment you will use

Serrated Knife

·Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.·Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.·Cake can be frosted 1 day ahead and chilled, covered.

Ingredients you will need

Frosting