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Chocolate Layer Cake Recipe

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This recipe for Chocolate Layer Cake is from Family & Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 cups granulated sugar
2 cups all purpose flour
1 cup unsweetened cocoa powder
2 tsps. baking soda
1 tsp. baking powder
1 tsp. salt
3 large eggs
1 cups buttermilk
1 cup strong coffee, brewed and cooled
cup vegetable oil
1 tsp. vanilla
4oz. unsweetened chocolate squares, melted and cooled slightly

1 cups granulated sugar
⅓ cup unsweetened cocoa powder
1 cup whipping cream
6oz. semi sweet chocolate squares
2 tsps. vanilla
1 pkg. cream cheese, softened
1 cup butter, softened

Preheat oven to 350F. Lightly grease bottom and sides of pan of three 9" round cake pans. Cut cirlces of wax paper or parchment paper to fit bottom of pans and place in pans. Lightly grease paper and set aside. Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Set aside. In another large bowl, beat eggs on high speed of electric mixer for 3 minutes until they have thickened slightly and are lemon colored. Add buttermilk, coffee, oil, vanilla and melted chocolate. Mix on low speed until well blended. Gradually add dry ingredients to wet ingredients and mix on medium speed until batter is smooth. Divide batter evenly among pans. Bake for 25-30 minutes untl a toothpick inserted in center of cakes comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans, peel off paper, cool completely before frosting. To make frosting, whisk together sugar, cocoa and whipping cream in a medium saucepan. Cook slowly over medium heat, whisking constantly until mixture comes to a gentle boil. Cook 1 minute. Remove from heat and stir in chocolate until melted. Stir in vanilla. Let cool to room temperature. In a large bowl beat cream cheese and butter on high speed of electric mixer until smooth. Add cooled chocolate mixture and beat on medium speed until well blended. Refrigerate frosting until desired spreading consistency is reached, about 1 hour. Don't let get too firm or you won't be able to spread it. To frost cake, place one cake layer on a pretty plate. Spread 1 cup frosting over top. Repeat with second layer. Place final layer on top. Ice top and sides of cake with remaining frosting. Decorate cake with chocolate curls. Cover and refrigerate. Let cake stand at room temperature for 30 minutes before serving.




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