Triple Layer Deep Dark Chocolate Cake with Vanilla Buttercream
I'm reposting this amazing Chocolate Cake recipe in honor of National Chocolate Cake Day. My friend David always requests this "showstopper" when his visits LA. It’s a classic American dessert and the three layers of moist tender chocolate cake slathered in…
What you'll need
Ingredients
Deep Dark Chocolate Cake
4 ounces unsweetened chocolate, chopped
¼ cup Dutch-processed cocoa powder
1 teaspoon instant espresso powder
1¼ cups water (boiling)
¾ cup unbleached all-purpose flour
¾ cup cake flour
1 teaspoon baking soda
¼ teaspoon table salt
8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans
1 ½ cups packed dark brown sugar
3 large eggs, room temperature
½ cup sour cream
1 teaspoon vanilla extract
Easy Vanilla Bean Buttercream
3 sticks unsalted butter, softened
3 ¼ cups confectioners' sugar (12 ounces)
1/8 teaspoon salt
1 ½ teaspoons vanilla extract
2 ½ tablespoons heavy cream
The method
Directions
01
Easy Vanilla Buttercream, recipe follows
02
Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees F. Meanwhile, grease three 8-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate, cocoa and espresso powder in medium bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda, and salt onto large sheet parchment or waxed paper; set aside.
03
Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute. Add brown sugar and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds. Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat procedure, ending with flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove bowl from mixer; scrape bottom and sides of bowl with rubber spatula and mix gently to thoroughly combine.
04
Divide batter evenly among cake pans, smooth batter to edges of pan with rubber spatula. If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack. Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes. Cool on wire rack 15 to 20 minutes. Run knife around pan perimeter to loosen. Invert cakes onto large plate; peel off parchment, and re-invert onto lightly greased rack. Cool completely before icing.
05
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
06
Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
07
Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Triple Layer Deep Dark Chocolate Cake with Vanilla Buttercream
Prep
Cook
Yield
I'm reposting this amazing Chocolate Cake recipe in honor of National Chocolate Cake Day. My friend David always requests this "showstopper" when his visits LA. It’s a classic American dessert and the three layers of moist tender chocolate cake slathered in…
Ingredients
Deep Dark Chocolate Cake
4 ounces unsweetened chocolate, chopped
¼ cup Dutch-processed cocoa powder
1 teaspoon instant espresso powder
1¼ cups water (boiling)
¾ cup unbleached all-purpose flour
¾ cup cake flour
1 teaspoon baking soda
¼ teaspoon table salt
8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans
1 ½ cups packed dark brown sugar
3 large eggs, room temperature
½ cup sour cream
1 teaspoon vanilla extract
Easy Vanilla Bean Buttercream
3 sticks unsalted butter, softened
3 ¼ cups confectioners' sugar (12 ounces)
1/8 teaspoon salt
1 ½ teaspoons vanilla extract
2 ½ tablespoons heavy cream
Cook Like James · The method
Directions
1
Easy Vanilla Buttercream, recipe follows
2
Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees F. Meanwhile, grease three 8-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate, cocoa and espresso powder in medium bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda, and salt onto large sheet parchment or waxed paper; set aside.
3
Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute. Add brown sugar and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds. Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat procedure, ending with flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove bowl from mixer; scrape bottom and sides of bowl with rubber spatula and mix gently to thoroughly combine.
4
Divide batter evenly among cake pans, smooth batter to edges of pan with rubber spatula. If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack. Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes. Cool on wire rack 15 to 20 minutes. Run knife around pan perimeter to loosen. Invert cakes onto large plate; peel off parchment, and re-invert onto lightly greased rack. Cool completely before icing.
5
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
6
Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
7
Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Cook Like James
Triple Layer Deep Dark Chocolate Cake with Vanilla Buttercream
Prep
Cook
Yield
I'm reposting this amazing Chocolate Cake recipe in honor of National Chocolate Cake Day. My friend David always requests this "showstopper" when his visits LA. It’s a classic American dessert and the three layers of moist tender chocolate cake slathered in…
Ingredients
Deep Dark Chocolate Cake
4 ounces unsweetened chocolate, chopped
¼ cup Dutch-processed cocoa powder
1 teaspoon instant espresso powder
1¼ cups water (boiling)
¾ cup unbleached all-purpose flour
¾ cup cake flour
1 teaspoon baking soda
¼ teaspoon table salt
8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans
1 ½ cups packed dark brown sugar
3 large eggs, room temperature
½ cup sour cream
1 teaspoon vanilla extract
Easy Vanilla Bean Buttercream
3 sticks unsalted butter, softened
3 ¼ cups confectioners' sugar (12 ounces)
1/8 teaspoon salt
1 ½ teaspoons vanilla extract
2 ½ tablespoons heavy cream
Directions
1
Easy Vanilla Buttercream, recipe follows
2
Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees F. Meanwhile, grease three 8-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate, cocoa and espresso powder in medium bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda, and salt onto large sheet parchment or waxed paper; set aside.
3
Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute. Add brown sugar and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds. Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat procedure, ending with flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove bowl from mixer; scrape bottom and sides of bowl with rubber spatula and mix gently to thoroughly combine.
4
Divide batter evenly among cake pans, smooth batter to edges of pan with rubber spatula. If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack. Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes. Cool on wire rack 15 to 20 minutes. Run knife around pan perimeter to loosen. Invert cakes onto large plate; peel off parchment, and re-invert onto lightly greased rack. Cool completely before icing.
5
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
6
Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
7
Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
