Old-Fashioned Chocolate Layer Cake Recipe

Name: Old-Fashioned Chocolate Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces semisweet chocolate; 1 1/4 cups milk; 2 cups light brown sugar; 1 teaspoon vanilla extract; 3 eggs separated; 2 cups cake Sifted, or soft wheat flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter softened; 3 ounces unsweetened chocolate; 1 can sweetened condensed milk; 1/2 cup unsalted butter cut into pieces; 1 egg yolk lightly beaten; 1 1/2 teaspoons vanilla extract

Servings: persons

4 ounces semisweet chocolate
1 1/4 cups milk
2 cups light brown sugar
1 teaspoon vanilla extract
3 eggs separated
2 cups cake Sifted, or soft wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened
3 ounces unsweetened chocolate
1 can sweetened condensed milk
1/2 cup unsalted butter cut into pieces
1 egg yolk lightly beaten
1 1/2 teaspoons vanilla extract

1
Preheat the oven to 350 degrees. To make the cake, combine the chocolate, milk, brown sugar, vanilla and 1 egg yolk in the top of a double boiler.
2
Cook, stirring over hot water until smooth. Remove from the heat and let cool.
3
Sift the flour with the baking soda and salt. Beat the butter in a large bowl of an electric mixer until light. Add the remaining 2 egg yolks, one at a time, beating thoroughly after each addition.
4
Beat in the chocolate mixture in 3 parts, alternating with the flour mixture. Do not over beat. Beat the egg whites until stiff; fold into the batter.
5
Pour the batter into 2 greased and floured 9-inch round cake pans. Bake until a toothpick inserted in the center comes out fairly clean, 20 to 30 minutes. Let cool on a wire rack before removing from pans.
6
To make the icing, melt the chocolate in the top of a double boiler over hot water. Stir in the condensed milk until smooth. Stir in the butter, bit by bit, until smooth. Whisk in the egg yolk and vanilla and cook until slightly thickened. Let cool slightly, then smooth over the bottom layer; place other layer on top, then ice the sides and top of the cake.

1574

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 ounces semisweet chocolate, 1 1/4 cups milk, 2 cups light brown sugar, 1 teaspoon vanilla extract, and more.

Yes, Old-Fashioned Chocolate Layer 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.

That's it — enjoy your meal!

Old-Fashioned Chocolate Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions