Heavenly Chocolate Layer Cake

Chocolate cake is believed to have originated in the United States in the mid-18th century. It became popular during World War II when rationing led to the use of chocolate as a substitute for butter and eggs in baking.

This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Heavenly Chocolate Layer Cake

Cooking Method: Baking Cuisine: American, European Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Rest Time 60 min Total Time 2 hrs

Servings: 8 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 1 cup Cocoa powder
• 2 teaspoon Baking powder
• 1 teaspoon Baking soda
• ¹⁄₄ teaspoon Salt
• 1 cup Unsalted butter
• 2 cup Granulated sugar
• 2 large Eggs
• 2 teaspoon Vanilla extract
• 1 cup Buttermilk
• ¹⁄₂ cup Hot water
• 2 cup Heavy cream
• 1 cup Semi-sweet chocolate
• ¹⁄₄ cup Powdered sugar
• ¹⁄₂ cup Raspberries

Instructions

1. Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
6. Stir in the hot water until the batter is smooth.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. In a small saucepan, heat the heavy cream until just simmering.
11. Remove from heat and add the chocolate. Let it sit for 5 minutes, then stir until smooth.
12. Let the ganache cool for about 30 minutes, then refrigerate for 15-20 minutes until it thickens slightly.
13. Place one cake layer on a serving plate and spread a layer of ganache on top.
14. Repeat with the remaining cake layers and ganache, finishing with a layer of ganache on top.
15. Dust the top with powdered sugar and garnish with fresh raspberries.
16. Refrigerate the cake for at least 1 hour before serving.
17. Enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.