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Chocolate layer Cake Recipe

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This recipe for Chocolate layer Cake, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julia Little


layer cake recipe

1 ½ cups (7 1/2 ounces) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups boiling water
4 ounces unsweetened chocolate, chopped
½ cup (1 1/2 ounces) Dutch-processed cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
10 tablespoons unsalted butter, softened
1 ½ cups packed (10 1/2 ounces) light brown sugar
3 large eggs, room temperature
½ cup sour cream, room temperature
1 teaspoon vanilla extract

This Devil’s Food-style cake is packed with chocolate flavor. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount.
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch or three 8-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, baking soda, baking powder, and salt together in bowl. In second bowl, whisk boiling water, chocolate, cocoa, and espresso powder together until smooth.
2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add sour cream and vanilla and mix until incorporated.
3. Reduce speed to low and add flour mixture in 3 additions, alternating with chocolate mixture in 2 additions, scraping down bowl as needed. Give batter final stir by hand.
4. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until toothpick inserted in center comes out clean, 15 to 20 minutes (for 8-inch pans) or 25 to 30 minutes (for 9-inch pans), rotating pans halfway through baking.
5. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.

Chocolate Malted Cake

1 cup malted milk powder
1/3 cup heavy cream
1 tsp vanilla extract
3 sticks unsalted butter
1/4 tsp salt
3 cups confectioner's sugar
6 ounces milk chocolate melted
10 ounces of malted milk balls
3 8 inch layer cake rounds

For the frosting: Stir malted milk powder cream and vanilla in bowl until thoroughly combined. Using stand mixer with whisk attachment whip butter and salt on medium high until smooth about one minute. Reduce speed to medium-low slowly add sugar mix until smooth 1-2 minutes. Add malted milk mixture and increase speed to medium-high and whip until light and fluffy about 3 minutes. Add chocolate (slightly cooled) and whip until thoroughly combined.
To Assemble: Place 1 cup malted milk balls in gallon Zip lock and crush with a rolling pin, Place 1 cake layer on cake plate. Spread 1 cup frosting over top. Sprinkle with 1/2 cup crushed malted milk balls evenly over frosting. Repeat with second layer 1 cup frosting and 1/2 cup crushed candy. Place third layer on top and frost top and sides with remaining frosting. Arrange whole malted milk balls around bottom and top of cake. Arrange 5 malted milk balls in the middle of the cake Serve.

Number Of Servings:
Number Of Servings:
makes 2 9 inch or 3 8 inch layers




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