Double-Layer Chocolate Cake Recipe

Name: Double-Layer Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1/4 lb.) butter, at room temperature; 1 1/2 cups firmly packed brown sugar; 3 large eggs; 4 ounces unsweetened chocolate, melted (see note); 1 teaspoon vanilla; 2 cups all-purpose flour; 3/4 cup Dutch-processed unsweetened cocoa; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup milk; 3/4 cup sour cream

Servings: persons

1/2 cup (1/4 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
3 large eggs
4 ounces unsweetened chocolate, melted (see note)
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup Dutch-processed unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
3/4 cup sour cream

1
In a bowl, with a mixer on medium speed, beat butter and brown sugar until blended. Beat in eggs. Add melted chocolate and vanilla; beat until combined.
2
In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In a small bowl, mix milk and sour cream.
3
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.
4
Bake in a 350u00b0 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.
5
To melt the chocolate, break it into small pieces and place in a small microwave-safe bowl; cook in a microwave oven at half power (50%), stirring occasionally, until smooth, 2 to 3 minutes.

1163

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup (1/4 lb.) butter, at room temperature, 1 1/2 cups firmly packed brown sugar, 3 large eggs, 4 ounces unsweetened chocolate, melted (see note), and more.

Yes, Double-Layer Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double-Layer Chocolate Cake

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